Can you believe Thanksgiving is almost here?! Are you ready? How many dinners are you going to this year? We have just two family gatherings and one friendsgiving. I’m thankful that we won’t have to travel anywhere and we can come home to our warm house to nap after we eat and visit. I’ll be bringing Healthy Pumpkin Pie and Fresh Cranberry Salad to all the dinners this year. Next week I’ll be posting my Fresh Cranberry Salad recipe on Tuesday so you have time to make some too! I promise it’s worth it. A few years ago I made those cute little pumpkin rolls that are shaped like pumpkins for Thanksgiving. They were amazing, so this year I decided it was time to develop my own recipe for Easy Pumpkin Dinner Rolls.
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I put this recipe off for a week because I was having a little trouble wrapping my head around it. I don’t make enriched bread very often and I’m not as familiar with the process. In the end, after a little research and experimentation I have a recipe I’m really excited to publish! The first thing I noticed was that many enriched bread recipes call for scalded milk. I did a search and learned that there are two reasons it’s actually worth while to do this for a bread recipe. The first reason is because scalding milk makes yeast bread lighter. The second is that when you scald milk you deactivate the whey proteins. This is a good thing in yeast bread because those proteins can weaken the gluten in your bread and prevent a good rise. I’m willing to do an extra step if it serves a good purpose!