Nov 4, 2014

Cranberry Pumpkin Rolls

Cranberry Pumpkin Rolls from Karen's Kitchen Stories

These cranberry pumpkin rolls are so soft and tender. I think they would be perfect for your Thanksgiving bread basket. I also think they would be even more perfect with Thanksgiving leftover dressing, gravy, mashed potatoes, and sliced turkey sandwiched in the middle. Seriously.

Cranberry Pumpkin Rolls from Karen's Kitchen Stories

The dough is incredibly easy to make. Just toss all of the ingredients into a stand mixer and mix until blended. Add the fruit and candied ginger, form the dough into 24 balls, and bake them in a 9 inch by 13 inch cake pan.

Cranberry Pumpkin Rolls from Karen's Kitchen Stories

The pumpkin puree adds such an amazing softness to the dinner rolls, without any added fat. These will definitely be on my Thanksgiving menu.

Cranberry Pumpkin Rolls from Karen's Kitchen Stories

Cranberry Pumpkin Rolls

Ingredients

4/3/4 C (20 ounces) unbleached all purpose flour
1 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/4 C (1 3/4 ounces brown sugar
1 1/2 tsp salt
1 T instant yeast
3/4 C (6 ounces) canned pumpkin
2 large eggs
3/4 C (6 ounces) water
1/4 C (2 ounces) softened unsalted butter
3/4 C (4 1/2 ounces) dried cranberries
1/4 C (1 1/2 ounces) diced crystalized ginger
1/4 C butter, melted

Instructions

  1. Add all of the ingredients, with the exception of the cranberries and crystalized ginger, into the bowl of a stand mixer, and mix on medium low for about seven minutes. The dough should be smooth and soft. Adjust the the flour and water as necessary. 
  2. Add the cranberries and ginger and knead for another minute, until fully incorporated.
  3. Place the dough into an oiled bowl or dough rising bucket, cover, and let rise until doubled, about 90 minutes.
  4. Oil a 9 inch by 13 inch cake pan. Preheat the oven to 350 degrees F.
  5. Divide the dough into 24 equal pieces, about 54 grams each. Form each piece into a ball and place each into the cake pan, seam side down. Cover the cake pan with oiled plastic wrap. Let the pan rest for about an hour, until the rolls are puffy.
  6. Bake the rolls for about 25 to 30 minutes. 
  7. Remove the rolls from the oven, and brush them with the melted butter.
  8. Turn the rolls out onto a cooling rack to cool. 
  9. These rolls can be served warm or at room temperature. 
Recipe from King Arthur Flour
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef, which runs smoothly with the help of our bakers. Our host this month is Renee from Kudos Kitchen by Renee, and our theme is Pumpkin. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's tempting selection of #TwelveLoaves Apple Breads!
If you’d like to add your bread to this month's #TwelveLoaves collection, here’s what you need to do:
  1. Post your Twelve Loaves bread on your blog, making sure to mention the Twelve Loaves challenge in your blog post (this helps us to get more members as well as share everyone's posts).
  2. Please link your post to the linky tool at the bottom of this blog. The bread MUST meet the Twelve Loaves theme (pumpkin). 
  3. Share your Twelve Loaves bread (must be baked and posted this month) on your blog by enter the last day of the month.

38 comments:

  1. Your cranberry pumpkin rolls are indeed the perfect addition to the Thanksgiving table, Karen. And the rolls do look incredibly soft and yummy!

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  2. These look fabulous. I love the color and pumpkin with cranberries. Yum!

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  3. Oh, yum! I really wanted to make a yeast bread, but time got away from me again. These sound spectacular!!!

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  4. These would definitely make an awesome addition to the Thanksgiving table...and I'm just starting to plan, so perfect timing. They sound fantastic, Karen.

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  5. Beautiful! I love the mini rolls.

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  6. Amazing looking rolls, perfect for the Thanksgivings table. The yellow tone of the pumpkin comes through beautifully.

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  7. I'm so inspired by our baker's breads this month. This is another inspirational idea to bake for the holidays (especially for Thanksgiving!). I love the combo of cranberries and pumpkin, Karen! Gorgeous rolls...

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  8. These look so fantastic! I think I might have to make a batch this weekend.

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  9. I adore cranberries and pumpkin together. Then you go and add another one of my favorite ingredients...ginger! These look wonderful, Karen! Perfect for the season. Thanks for baking along with us this month!
    Renee - Kudos Kitchen

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  10. Beautiful rolls, Karen! Definitely worth making again.

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  11. Beautiful! Unfortunately this year we won't be in the US for Thanksgiving, my favorite holiday.... but I agree with you, these would be perfect for that meal - from beginning to "day after"

    ;-)

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    1. I hope you are going someplace fabulous Sally!

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  12. Awesome as always, Karen! I think I'm definitely going to try baking them together in one pan, rather than in muffin cups like I did. Yours look so nice and soft! Mine? Not so much.

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    1. I love what you did with the cinnamon rolls Robin.

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  13. These rolls look gorgeous and perfect for Thanksgiving. Thanks for sharing the recipe.

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  14. What a clever idea! The perfect Thanksgiving dinner roll.

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  15. These look amazing and must taste great.
    Ian

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  16. Great looking rolls. Ideal to mop up gravy.

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  17. There is a distinct possibility I'd sit and eat the entire pan myself ;D

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  18. These look absolutely wonderful! Pinning so we can try this :)

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  19. They look amazing! Can a make ahead and freeze? Happy Thanksgiving

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    Replies
    1. Hi Lisa, yes, you can. Wrap them in foil, and then plastic wrap.

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