These semi-sweet and spicy curried pumpkin dinner rolls are easy for novice bread bakers, and make a smash at any dinner table or holiday party! The curry is not overwhelming, lending some cozy flavor and color to these gorgeous rolls with honey butter slathered on top!
Dish Count :: 1 Stand Mixer, 1 Sharp Knife, 1 Bowl, 1 13×9 Baking Dish
This week our lives change forever. I’m still living in a shadow of denial and surrealness that Friday, our whole world is going to be turned upside down. In all of the right ways, of course, but upside down nonetheless. Today we officially roll into 39 weeks of this pregnancy and as slow as it has gone, it has also gone equally as fast. 2017 has been a monumental year for our little family, from finding out we were pregnant, to buying a house, releasing the cookbook, and now finally having said kid!
In between there was the day to day challenges and victories, trying to maintain a life, a successful marriage, and keep Huck healthy through the scariest of months that I thought we would lose him. But we did it all together.
For our last weekend as a family of three (yes, Huck is the original kid – even if he is just the “fur kid”), we decided to get out of town and go for a drive. It was the single best decision of our weekend. We have spent so much time preparing for what is next, it has been a challenge to enjoy what is right in front of us and savor those moments when we can. After our morning errands to Costco, to get those last minute freezer meals and supplies for when we arrive home and want to hermit ourselves away for days, we made the executive decision to pack up and head up the mountains to smell the fresh air and spend time together.
Best decision ever.
With Huck in tow, and the Coug game on the radio, we trucked it through the woods to Mt. Rainier to take in the sights, winding roads, and stop in at a little rest stop with the prettiest pond. We stretched our legs, walked around (I waddled), marveled that this is right in our back yard, and at least for me, felt supremely content and serene with all aspects of my life. It was, in it’s own likely hormonally induced zen moment, perfect. Everything in my life became calm and centered, and I knew that I was ready for this new adventure coming this week.
Yeah, like I said hormonally induced heaviness. But whatever it was, I’ll take it.
When we came home, I started nesting more and instead of putting away the baby things, I did more procrasti-baking in the form of these curried pumpkin dinner rolls. They are based on my favorite Rosemary Sea Salt Sweet Potato Rolls, that have been a staple at any holiday dinner I attend, but this time I made them with a sweetened and curried twist! Please, please, I implore you, please – if you swear up and down you “don’t like curry”, give me a minute. Ben is the SAME WAY. As soon as I mentioned these had curry in them, he was leary of them… until he ended up eating half of the pan. They are slightly sweet, slightly spicy with curry and cinnamon, and purely carby fluff balls. And when I say “spicy” I don’t mean hot, but warm and cozy. I took a couple to my coworker who has one of the most discerning palettes I know and she FLIPPED out of them. She was thinking about making them into a challah! Which, I fully endorse.
For those who are new to bread baking, this is a great starter recipe. They are nearly fail proof. And in the directions I have included how to freeze them for when you just want one or two at a time. But really, I suggest making the whole pan first – because you won’t want to stop eating them!
Curried Pumpkin Dinner Rolls
- 3/4 cup Milk, Between 102-110 Degrees
- 2 1/4 tsp (1 packet) Yeast
- 1 tsp plus 1/3 cup Sugar, divided
- 2 Eggs
- 1 1/2 tsp Salt
- 2 1/2 tsp Curry Powder
- 1 tsp Cinnamon Powder
- 1 tsp Coriander Powder
- 6 Tbsp Butter, melted and cooled
- 1 cup Pumpkin Purée
- 4 1/2-5 cups All Purpose Flour, more depending on moisture of dough
Honey Butter Topping
- 1/4 cup Butter, room temperature
- 2 Tbsp Honey
- Sesame seeds
n a small bowl or measuring cup, measure out the milk. Heat in microwave until the temperature reaches between 102-110 Degrees. Stir in 1 tsp sugar to the milk, and add in yeast. Gently mix yeast, and set aside to proof. About five minutes.
With a stand mixer, fitted with the dough hook attachment, add in remaining ingredients, and begin to mix until combined. Slowly pour in the yeast mixture, and allow to incorporated. Mix until the ingredients are smooth and dough like, and the dough pulls away from the sides of the bowl, but still sticks to the bottom. About 5-7 minutes.
Roll the dough out onto a lightly floured surface. Knead the dough until it becomes a smooth, uniform ball. Place into a lightly greased bowl, cover with plastic wrap, and place in a warm place for about 1 hour, or until the dough doubles in size.
Roll dough out onto lightly floured surface and cut into 16-20 equal pieces. Roll the dough into small balls, and place seam side down in a greased and parchment lined 13x9inch baking dish. Cover and let the dough rise, another hour.
NOTE :: (I make 16 rolls…My pan usually holds 12 and I bake 4 in a smaller baking dish to eat right away ha!)
Preheat oven to 350 degrees. Bake for 20-25 minutes or until the rolls are golden brown on top, and reach 200 degrees when tested with a thermometer.
In a small dish, mix together 1/4 cup room temperature butter, and 2 tablespoons honey until smooth. Brush tops of baked rolls with mixture, and sesame seeds. Allow to cool slightly. Or serve warm.
To Freeze ::
After first rise and rolling the dough into balls, place them on a parchment lined baking sheet that has been lightly sprayed with non-stick spray. Place them flat in the freezer at least 2″ apart to freeze completely. Then put into freezer safe zip top plastic bag until ready to use. To bake, thaw as many rolls as desired and allow them to rise until thawed completely and double in size. Bake according to directions above.