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awesome no-knead overnight pumpkin rolls

awesome no-knead overnight pumpkin rolls

With just a hint of pumpkin flavor, these beauties are the perfect addition to your family feast.

Servings 24 rolls
Author Rosemary Stelmach

Ingredients

  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1 cup plus 1/2 teaspoon granulated sugar, divided
  • 1/2 cup warm water, ideally at 105°F to 115°F
  • 6 cups unbleached all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 3/4 teaspoon salt
  • 1 cup milk
  • 1/4 cup butter (half-stick)
  • 1 cup canned pure pumpkin
  • 2 eggs plus 1 egg yolk, divided
  • 1/2 cup finely chopped pecans

Instructions

  1. In a small bowl stir together the yeast, 1/2 teaspoon sugar, and the warm water. Let stand until yeast is foamy, about 5 minutes.

  2. In a large bowl whisk together the flour, remaining cup of sugar, pumpkin pie spice, and salt.

  3. In a small saucepan, heat and stir the milk and butter over medium-low heat until just warm (105°F to 115°F) and the butter has melted.

  4. Make a well in the center of the flour mixture, then add the yeast mixture, milk mixture, pumpkin, and whole eggs. Stir until a soft, batterlike dough forms, 1 to 2 minutes. Transfer dough to a large, lightly greased storage container. Cover and chill overnight.

  5. Punch the dough down and turn it out onto a well-floured surface. Cover and let it rest for 10 minutes. Lightly grease two 13x9-inch baking pans.

  6. Shape the dough into 24 balls. Arrange in prepared pans. Cover and let rise in a warm place until nearly double in size (45 to 60 minutes).

  7. Preheat oven to 375°F. Whisk together the egg yolk and 1 tablespoon water. Brush the rolls with the yolk mixture. Sprinkle lightly with the chopped pecans. Bake for 18 to 20 minutes or until golden. Cool slightly; serve warm.