Happy Thanksgiving week, lovelies! I’m back from the hospital and short blogging-vaca to bring you this delish pumpkin beer roll recipe!
I was looking through a bunch of recipes this past weekend looking for things to make for Thanksgiving this week and I stumbled across my honey beer roll recipe that I made last year.
While that is an amazing recipe and one that I have made multiple times, I wanted to switch it up a little and incorporate my favorite reason for the fall season: pumpkin beer!
Of course, I love my traditional Thanksgiving dishes, I also love trying to incorporate different seasonal things whenever I can.
Especially now that I’m loving to cook and experiment with different dishes and flavors.
It took a few tries and tweaking of the original recipe but what resulted was a soft a fluffy roll with the prefect amount of pumpkin flavor.
The added pumpkin puree and pumpkin spice make the pumpkin beer shine and they will be the prefect accompaniment to the Thanksgiving table this year.
Pumpkin Beer Rolls
- 1/2 cup milk
- 1 envelope active, dry yeast
- 5 1/2 cups all-purpose flour
- 1/4 cup dry milk powder
- 1/4 tsp salt
- 2 Tbsp pumpkin pie spice
- 2 Tbsp granulated sugar
- 2/3 cup pumpkin beer
- 1 cup pumpkin puree
- 2 Tbsp unsalted butter room temperature
- In microwave safe bowl, add milk and microwave for about 20 seconds until milk is just warm, not hot. Stir in yeast and let sit for about 5 minutes, or until foamy.
- In the bowl of a stand mixer, with your dough hook, add flour, milk powder, salt, pumpkin pie spice, and sugar. Mix until just combined. Add the milk/yeast and beer and mix until combined.
- Add eggs, one at a time then add pumpkin puree and butter and allow dough to knead until it forms a dough ball; about 8-10 minutes.
- Turn dough out onto plate or kitchen counter, then coat bowl with a little olive oil. Add dough ball back to bowl, cover with plastic wrap and let rise in warm place until doubled in size; about 1-2 hours.
- Punch down dough and knead for about 1 minute. Cut large ball into 16 equal pieces and roll each into a small dough ball. Place in baking dish that has been lightly coated with butter or nonstick cooking spray.
- Cover with plastic wrap and allow to rise again in warm area until doubled in size; another 1-2 hours.
- Once the rolls have doubled in size, preheat oven to 400° F.
- In a small bowl, melt 2 Tbsp butter then brush tops of rolls and sprinkle with coarse salt.
- Bake at 400° F for 12-15 minutes or until golden brown.
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