Pumpkin Rolls

Nov. 25, 2014

I'd like to share an easy recipe for fresh baked rolls that I came across on Pinterest.

I will be serving them with my Thanksgiving dinner.

Aren't they the sweetest!!

Snow is in the forecast for Wednesday! 

Stay cozy and warm!

xoxo Louise

Pumpkin Rolls

(I used frozen rolls from the freezer section (so much easier)

(Don’t tell the turkeys, but these deserve a starring role in your next Thanksgiving production)

 Step 1:  Purchase a bag of Rhodes Bake ‘n Serve Dinner Rolls

Coat pan with non-stick cooking spray.

Place rolls on pan and cover with plastic wrap.

Let rolls rise for two hours.

2:  Slice edges of dinner rolls

Uncover plastic wrap from rolls.

Using a sharp knife, slice seven to eight sections of roll, leaving the center intact.

Step 3:  Press hole in the center of roll

This is where you will insert your stem.

Re-cover with plastic wrap.

Let rise for an additional one to two hours.

Check to make sure your holes are still indented.  If needed, press again.

Pre-heat oven to 350 degrees.

Step 4:  Coat rolls with egg wash

This gives your pumpkin a nice shiny coat.

Then bake rolls for 15-20 minutes, until golden brown.

Step 5:  Cut whole pecans into thirds

Insert a third into the center of each pumpkin roll as your stem.