Description
Soft, fluffy skillet-baked dinner rolls made with pumpkin puree and honey, brushed with butter and topped with sesame and poppy seeds for a lightly sweet, golden finish.
Ingredients
Scale
- 4 cups all purpose flour
- 1 cup pumpkin puree, plain and unseasoned
- 1 cup warm milk (105 to 110 degrees Fahrenheit)
- 1/4 cup honey
- 1/4 cup unsalted butter, melted, plus 2 tablespoons for brushing
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 large eggs
- 1 1/2 teaspoons salt
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
Instructions
- Preheat oven to 375 degrees Fahrenheit and lightly grease a cast iron skillet or 9 inch round baking pan.
- In a large bowl, combine warm milk, honey, and active dry yeast. Let sit for 5 minutes until foamy.
- Stir in pumpkin puree, melted butter, eggs, and salt until well combined.
- Gradually add flour, mixing until a soft dough forms.
- Knead the dough by hand or with a dough hook for 8 to 10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise for about 1 hour or until doubled in size.
- Punch down the dough and divide into 12 equal portions. Shape each into a smooth ball.
- Arrange the dough balls evenly in the prepared skillet. Cover and let rise again for 30 to 40 minutes until puffy.
- Bake for 20 to 25 minutes until golden brown and cooked through.
- Brush the tops immediately with melted butter and sprinkle with sesame seeds and poppy seeds.
- Cool slightly before serving warm.
Notes
- Make sure the milk is warm but not hot to properly activate the yeast.
- Avoid adding too much flour to keep the rolls soft and tender.
- For extra flavor, toast the sesame seeds lightly before sprinkling.
- Store leftovers in an airtight container and reheat gently before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 240
- Sugar: 6g
- Sodium: 260mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg