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Soft Pumpkin Rolls with Spiced Butter That Melt in 5 Minutes

Soft Pumpkin Rolls with Spiced Butter
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Soft Pumpkin Rolls with Spiced Butter melt quickly offering warm cozy flavor to brighten your baking and comfort cravings

Ingredients

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  • 3 cups all-purpose flour, plus extra for dusting
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup warm milk (around 110°F)
  • 1/4 cup packed brown sugar
  • 2 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs, at room temperature
  • 4 tablespoons unsalted butter, softened (plus 2 tablespoons for spiced butter)
  • 1/4 teaspoon ground cloves (for the spiced butter)
  • 1 teaspoon pure vanilla extract
  • Optional: powdered sugar for dusting

    • Instructions

  • Start the yeast: In a small bowl, stir the brown sugar into warm milk until dissolved, then sprinkle the yeast on top. Let it sit for 5 to 10 minutes until it bubbles and foams, indicating the yeast is active.
  • Make the dough: In a large bowl, combine the flour, salt, cinnamon, and nutmeg. In another bowl, whisk the pumpkin puree, eggs, softened butter, and vanilla extract until smooth.
  • Combine wet and dry ingredients: Pour the yeast mixture and pumpkin mixture into the flour mixture. Stir with a wooden spoon or a stand mixer with a dough hook until it starts coming together.
  • Knead: Knead the dough on a floured surface for 8 to 10 minutes (or 5 minutes in a mixer) until smooth, elastic, and slightly sticky but manageable. Avoid adding too much extra flour.
  • First rise: Shape dough into a ball, place in a lightly greased bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm, draft-free spot for 1 to 1.5 hours until doubled in size.
  • Shape rolls: Punch dough down gently. Roll it out on floured surface into a 12×18 inch rectangle. Spread 2 tablespoons softened butter evenly over dough. Roll tightly from long side into a log; cut into 12 equal pieces.
  • Second rise: Place rolls cut-side up in a greased 9×13 inch pan, spacing evenly. Cover and let rise for 30 to 45 minutes until puffy.
  • Bake: Preheat oven to 350°F (175°C). Bake rolls for 20 to 25 minutes or until golden brown on top.
  • Make spiced butter: While rolls bake, mix remaining softened butter with ground cloves and optionally a pinch of cinnamon or nutmeg.
  • Serve warm: Spread spiced butter generously on warm rolls right after baking.

    • Notes

    Soft pumpkin rolls with spiced butter bring cozy warmth and subtle sweetness to your baking. Using pumpkin puree keeps these rolls tender and moist. The spiced butter adds a rich, buttery finish with a hint of warming spices, perfect for fall or any time of year.

    Find it online: https://mekara.info/soft-pumpkin-rolls-with-spiced-butter-recipe/