This is a really cool twist on a dinner roll using pumpkin puree in the dough along with fresh rosemary. The pumpkin helps the rolls stay extra moist and delicious and any leftover rolls make really fantastic baked stuffing for the turkey or any squash. It's a simple recipe with very few ingredients too! The dough is good in the fridge up to seven days and becomes tangier and fuller in flavor over the course of that time. Break off as much dough as you need to make a few rolls at a time, or make all the rolls at one time. Either way, they will be a hit.
Pumpkin Rosemary No-Knead Dinner RollsOrganic Grains All-Purpose Flour| 6 cups
Water| 1 ½ cups
Organic pumpkin puree| 1 cup
Coconut Sugar| ½ cup
Organic Olive Oil| ¼ cup
Sea Salt|1 Tbsp.
Rosemary, fresh, minced| 2 Tbsp.
Active Dry Yeast| 1 Tsp.
Directions: Wash and sanitize work surfaces, utensils and hands before handling raw flour or dough. In a large 6-quart bowl, combine the flour, 2 cups water, coconut sugar, oil, salt, and yeast. Stir everything together until there are no dry/floury patches showing. Place the dough in a large food-safe storage bucket, or large (at least 6-quart) bowl. Let the dough rise, covered, for one to two hours at room temperature.
Cover the bowl or bucket securely, and refrigerate the dough for at least two hours, or for up to seven days. The longer you keep it in the fridge, the tangier it’ll get; if you chill it for seven days, it’ll taste like sourdough.
When you’re ready to make rolls, take the dough out of the fridge. Divide dough into 24 rolls form into balls, and place on a greased baking sheet. Let the rolls rise uncovered, about an hour (or longer if the house is cool).
Lightly oil the tops of the rolls with additional olive oil using a pastry brush. Preheat oven to 400°F and bake the rolls 20-25 minutes until they are golden brown and 190 degrees F internal temperature.
Always wash and sanitize work surfaces, utensils and hands before and after handling raw flour or dough. The Baker's Bottom Line for Food Safety: Raw flour, baking mixes, batter, and dough are not ready-to-eat. Flour, as well as eggs, must be thoroughly cooked or baked before eating to prevent illness from potential bacteria in flour. Wash hands, utensils, and surfaces after mixing and handling batter and dough.