Golden Pumpkin Rolls Recipe


Preparation Time5 MinCooking Time12 Min
Ready In17 MinDifficulty LevelMedium
Main Ingredient


 Active dry yeast1 Tablespoon (1 Package)
 All purpose flour5 Cup (80 tbs)
 Milk1 1⁄4 Cup (20 tbs)
 Shortening2 Tablespoon
 Sugar2 Tablespoon
 Slightly beaten egg1
 Canned pumpkin1⁄2 Cup (8 tbs)
 Melted butter/Margarine1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3091 Calories from Fat 559

% Daily Value*

Total Fat 63 g97.6%

Saturated Fat 23.3 g116.3%

Trans Fat 3.9 g

Cholesterol 272 mg

Sodium 212 mg8.8%

Total Carbohydrates 538 g179.3%

Dietary Fiber 23.6 g94.3%

Sugars 51 g

Protein 87 g174.3%

Vitamin A 399.5% Vitamin C 8.6%

Calcium 48.5% Iron 190.1%

*Based on a 2000 Calorie diet


In large mixer bowl, combine yeast and 2 cups of the flour.
Heat milk, shortening, sugar, and 1 teaspoon salt, stirring constantly till shortening is almost melted.
Cool to warm (120°), if necessary.
Add to dry mixture in mixing bowl.
Add egg and pumpkin.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Add enough more flour to make soft dough.
Knead till smooth and elastic, 5 to 8 minutes.
Place in greased bowl, turning to grease surface.
Cover; let rise in warm place till double, about 1 to 1 1/2 hours.
Punch down; cover.
Let rest 10 minutes.
Turn out on lightly floured surface.
Divide dough in thirds; roll each third to a 12-inch circle.
Brush with melted butter.
Cut in 12 pie-shaped wedges.
Roll up, starting with wide end of wedge.
Place point side down on greased baking sheets.
Brush with melted butter.
Cover; let rise till light (about 1 hour).
Bake in 400° oven for 10 to 12 minutes.
Makes 36 rolls.