Pumpkin Yeast Rolls Recipe

Name: Pumpkin Yeast Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 slivered almonds, i use a few extras in case any break,dye almonds ahead of time,directions below; 1/4 teaspoon green food coloring; 1 (16 ounce) package hot roll mix; 1 1/2 teaspoons pumpkin pie spice; 2/3 apple cider; 1/3 cup warm water; 2 tablespoons butter, softened; 1 whole egg, slightly beaten; 1 egg white; 2 tablespoons cold water

Servings: persons

1
Place almonds in small resealable plastic bag.
2
Add food color, seal bag.
3
Shake bag until almonds are evenly colored.
4
If you would like them to be a darker green add more color, I also dye a few extras in case any break.
5
Place almonds on wax paper to dry.
6
Combine hot roll mix, yeast package from mix, and pumpkin pie spice in large bowl, stir to mix well.
7
Combine cider and warm water in small saucepan.
8
Heat over medium heat until cider mixture is hot (120 to 130F) pour over dry ingredients.
9
Add butter and whole egg; stir until dough pulls away from side of bowl.
10
Place dough on lightly floured surface; knead until smooth and elastic, about 5 minutes.
11
Cut dough into 16 equal pieces; roll each piece into a ball.
12
Combine egg white and cold water in small bowl; beat lightly with fork until well blended.
13
Brush egg white mixture evenly onto rolls, covering them completely.
14
With a sharp knife, lightly score surface of each roll, beginning at top center and comming down around sides of roll to resemble a pumpkin.
15
Insert 1 almond sliver into top of each roll for stem.
16
Lightly grease baking sheet.
17
Place rolls 2 inches apart on prepared baking sheet.
18
Cover loosley with towel; let rise in warm place 20- 30 minutes or until doubled in size.
19
Remover towel.
20
Preheat oven to 375u00b0F Bake 15 to 20 minutes or until golden brown.

2446

kcal

Calories

211

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 slivered almonds, i use a few extras in case any break,dye almonds ahead of time,directions below, 1/4 teaspoon green food coloring, 1 (16 ounce) package hot roll mix, 1 1/2 teaspoons pumpkin pie spice, and more.

Yes, Pumpkin Yeast Rolls falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Yeast Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions