I have a thing for pull apart rolls. There’s not a whole lot better than freshly baked rolls. Whenever I bake them, the aroma lures everyone into the kitchen. 

These rolls have a crisp crust and soft crumb with a slightly sweet taste from the honey. I like to top them with different seeds to add a bit of crunch to the rolls and they look so pretty. I love the way they puff up and bake so golden. 

They have become a favourite on our dinner table. This recipe is definitely a keeper.

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Honey Pumpkin Dinner Rolls 

Course Side Dish

Ingredients

• 2 packages active dry yeast
• 1 tsp salt
• 3 cups whole wheat flour
• 3 cups all-purpose flour
• 1 ¼ cups milk of your choice
• ½ cup butter, cubed
• ½ cup honey
• 1 cup pumpkin puree
• 1 egg, room temperature, lightly beaten
• poppy, sesame and pumpkin seeds

Instructions

• In a large bowl, mix yeast, salt, nutmeg and 3 cups flour.
• In a small saucepan, heat milk, butter and honey to 110°F.
• Add to dry ingredients; beat on medium speed for 2 minutes.
• Add pumpkin and beat on high for 2 minutes.
• Stir in enough remaining flour to form a soft dough (the dough will be sticky).
• Turn dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
• Place dough in an oiled bowl, turning once to coat the top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Turn onto a lightly floured surface, punch the dough down. Divide and shape into 24 balls.
• Grease 2 x 9-inch cast-iron skillets or round baking pans and place 12 dough balls in each pan.
• Cover with kitchen towels and let rise in a warm place until doubled, about 45 minutes.
• Preheat oven to 375°F.
• Brush tops with beaten egg and sprinkle with seeds.
• Bake until dark golden brown, about 20-25 minutes.
• Cover loosely with foil during the last 5-7 minutes to prevent overbrowning.
• Allow to cool on a wire rack before removing from the pan. Recipe inspired by Taste of Home.