Ingredients

How to make it

  • Combine the pumpkin and vanilla extract, and set aside. Dissolve yeast and sugar in milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour, pumpkin mixture, margarine, salt, vinegar, nutmeg, and egg to yeast mixture; beat at medium speed of a mixer until smooth. Stir in 1 cups flour to form a sticky dough. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
  • Coat muffin cups with cooking spray. Punch dough down. Divide into 12 equal pieces; shape each piece into a ball. Place 1 ball in each muffin cup. Cover and let rise 30 minutes or until doubled in bulk.
  • Preheat oven to 350°.
  • Uncover dough; bake at 350° for 20 minutes. Remove from pans; cool on wire racks.
  • Read more about this recipe at my food blog ErinCooks.com

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • laurieg 5 years ago
    This looks good, I want to try to make it in the bread machine.
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    Pumpkin pie flavor in a roll beautiful the aroma fills the room
    Love these, nothing like home made yeasted breads.

    Michael
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes