I made this Halloween punch and added lychee eyeballs, mandarin orange maggots, and gummy worms to it for my child’s school Halloween party. It was a tremendous hit!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 18 |
| Yield: | 18 rolls |
Ingredients
- ¾ cup pumpkin puree
- ¼ cup warm water
- ⅓ cup warm milk
- 1 large egg
- 1 tablespoon vegetable oil
- 3 ¼ cups bread flour
- ¼ cup brown sugar
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 ¼ teaspoons quick-rising yeast
Instructions
- Place pumpkin, water, milk, egg, oil, flour, sugar, salt, pumpkin pie spice, and yeast into a bread machine pan in the order suggested by the manufacturer. Select Dough setting and press Start.
- Turn dough out onto a lightly floured work surface. Shape into dinner rolls and place on lightly greased baking sheets. Cover with a towel and let rise until almost doubled in size, about 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until rolls are golden brown, about 15 minutes. Remove from the oven and immediately remove rolls from pans and cool on a wire rack to prevent crusts from becoming soggy.
Nutrition Facts
| Calories | 108 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 0 g |
| Sodium | 161 mg |
| Sugars | 4 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I got so many complements on these. I had to make a second batch
These are very good. They are fluffy and tender and have a nice, light pumpkin and spice flavor. I made 16 rolls and split them between 2 pans. I baked them at 350° for 20 minutes and spread butter on the tops when they came out of the oven.
Excellent recipe. I made these for our Canadian Thanksgiving and we’re a huge success. A perfect hint of pumpkin and spice. Will definitely make again.
I made mine larger and into rosette shape but they are perfect.