Pumpkin cheddar dinner rolls

 Recipe courtesy of: https://platedcravings.com/cheesy-pumpkin-dinner-rolls/


Ingredients:

  • 1 and 1/2 cups milk, lukewarm (360ml)
  • 2 tbsp sugar
  • 2 and 1/4 tsp instant dry yeast
  • 4 cups all-purpose flour, (500g)
  • 4 tbsp butter, room temperature (55g)
  • 1 tsp salt
  • 1 cup pumpkin puree, (225g)
  • 3/4 cup shredded cheddar cheese, (75g)

Directions:

  • In the bowl of a stand mixer fitted with the dough hook, dissolve the sugar in the lukewarm milk. Sprinkle the yeast over the milk and stir gently. Let it sit for 3 minutes until light and foamy.
  • Add flour, 3 tbsp butter, salt, pumpkin puree, and shredded cheddar cheese. Knead at medium speed until the dough is smooth and elastic.
  • Turn out the dough onto a lightly floured surface and knead for a few more minutes.
  • Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour until doubled.
  • Lightly grease two 12-count muffin pans with butter. Set aside.
  • Punch down the dough. Break off small pieces and roll into balls (about 1-inch diameter). Place three dough balls into each muffin cup. 
  • Cover the muffin pan loosely with plastic wrap and let rise in a warm, draft-free area until doubled, about 20-30 mins. 
    Make-Ahead Note: The assembled muffin pan can be wrapped in plastic wrap and refrigerated overnight. Let the dough come to room temperature for 30 minutes before baking.
  • Meanwhile, preheat your oven to 375°F (190°C).
  • Brush the tops of the dinner rolls with butter and bake for 16-20 minutes until the tops are golden. Take the rolls out and brush with more butter, if desired.
  • Serve warm! 
    Leftover Pumpkin Dinner Rolls also freeze great. Take them out of the freezer a few hours before you want to serve them and reheat in the oven at 300°F, about 5-10 minutes.

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