PUMPKIN CLOVERLEAF ROLLS

Pumpkin Cloverleaf Rolls image

I came up with this recipe when I was looking for something festive to take to a fall covered-dish dinner. These rolls were a big hit.

Provided by Taste of Home

Time 55m

Yield 2 dozen.

Number Of Ingredients 10

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
10 teaspoons brown sugar, divided
1 cup warm whole milk (110° to 115°)
1 cup canned pumpkin
6 tablespoons butter, melted
4-1/2 teaspoons grated orange zest
1 tablespoon salt
4-1/4 to 4-3/4 cups all-purpose flour
1 large egg, lightly beaten

Steps:

In a large bowl, dissolve yeast in warm water. Add 1 teaspoon brown sugar; let stand for 5 minutes. Add the milk, pumpkin, butter, orange zest, salt, remaining sugar and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. , Divide into six portions. Divide each into 12 pieces. Shape each into a ball; place three balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes. , Brush rolls with egg. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 125 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 333mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.