PUMPKIN THYME DINNER ROLLS

PUMPKIN THYME DINNER ROLLS image

Yield 12 Cloverleaf Rols

Number Of Ingredients 12

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2 (1/4 oz) envelopes yeast
1/4 cup warm water
2 eggs at room temperature
1 can pumpkin puree
1 stick unsalted butter at room temperature
1/2 cup sugar
2 teaspoon course salt
1 tablespoon minced fresh thyme (or 1 tsp. dried thyme)
1/4 teaspoon cayenne pepper
3 cup flour plus up to 1 c. more
olive oil for greasing bowl
2 tablespoon melted butter

Steps:

1. Sprinkle the yeast over the warm water in a large mixing bowl and stir to dissolve. Using a wooden spoon, beat in the eggs, pumpkin, soft butter,sugar, salt, thyme and cayenne. 2. Add 3 cups of flour and beat until smooth, gradually adding more flour as needed to make a soft, sticky, but still manageable dough. Make sure the dough is well mixed. 3. Oil a larger bowl and scrape the dough into it, to oil all sides. Cover with a dish towel and let rise in a warm, draft free spot until doubled in bulk, about an hour and a half. Punch the dough down, cover tightly with plastic wrap and refrigerate overnight. 4. For Round Dinner Rolls,grease two 8 inch cake pans with melted butter. Punch the dough down again and shape into round rolls, arranging them in pans with about one half inch between each. For Cloverleaf Rolls, butter a 12 cup muffin tin, tear off tablespoon sized balls and place 3 in each muffin cup. If the dough is too sticky to handle easily, lightly butter or oil your hands. Cover the rolls with a dish towel and let rise in a warm spot until doubled in bulk, about 30 minutes. 5. Heat oven to 375 degrees. Bake until rolls are browned, 20 to 25 minutes. Serve while still hot or warm. (188 calories each).