Pumpkin Patch Buns (Sweet Dinner Rolls)

How’s Going, Friends 😊

Hope this finds you well. Been snowing here, been not fun. I used to love Winter big time. Granted, I was a stay at home wife 🤣 Then I got pregnant, it was freaking scary to walk on icy surface. Under those beautiful white blanket, there were always ice. I started disliking Winter. More over when I took baby out for a stroll, for fresh air, gotta shovel 1st, not easy pushing a stroller on snow, then continued disliking it when I walked my 1st to school. Driving is no better. The icy road can be super dangerous. Walking to and out of the car is one, then the slippery road regardless Winter tires as well. Yikes. I dislike Winter 🤣🤣🤣🤣 I should be a bear, I got the belly already, lemme nap throughout Winter 🤣🤣🤣🤣

Today’s recipe was part of our Canadian Thanksgiving dinner last week 😎

3 1/4 c strong baker’s flour
A pinch of salt
A generous pinch of ground nutmeg, cinnamon powder, allspice powder
3/4 c milk
1/2 c sugar
1 1/4 tsp active dry yeast
1/2-3/4 c pumpkin puree (mine was frozen, thawed, drained)
1/4 c peanut oil
Pretzel sticks/cinnamon sticks/breadsticks

In a bowl, mix sugar and lukewarm milk, then stir in yeast. Let stand for 10 mins (until foamy)

In a large bowl, mix dry ingredients, then pour in yeast mixture, Pumpkin puree, and oil. Knead.

Cover with cling wrap. Rest until doubled in size (1 H).

Divide into 8 portions, shape into rounds. Press in breadsticks. Let rest again 15-20 mins, then snip with scissors (if you’re not lazy as me, you can tie them with kitchen twine).

Bake on preheated 375 F for 18-20 mins

Enjoy 🧡

Print Recipe

Pumpkin Patch Buns (Sweet Dinner Rolls)

Servings: 0

Ingredients

• 3 1/4 c strong baker’s flour
• A pinch of salt
• A generous pinch of ground nutmeg cinnamon powder, allspice powder
• 3/4 c milk
• 1/2 c sugar
• 1 1/4 tsp active dry yeast
• 1/2-3/4 c pumpkin puree mine was frozen, thawed, drained
• 1/4 c peanut oil
• Pretzel sticks/cinnamon sticks/breadsticks

Instructions

• In a bowl, mix sugar and lukewarm milk, then stir in yeast. Let stand for 10 mins (until foamy)
• In a large bowl, mix dry ingredients, then pour in yeast mixture, Pumpkin puree, and oil. Knead.
• Cover with cling wrap. Rest until doubled in size (1 H).
• Divide into 8 portions, shape into rounds. Press in breadsticks. Let rest again 15-20 mins, then snip with scissors (if you’re not lazy as me, you can tie them with kitchen twine).
• Bake on preheated 375 F for 18-20 mins

Video