Store-bought salsa verde is used in this 30-minute, one-pot chicken and cauliflower rice recipe to create an easy, flavorful weekday meal.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 40 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 16 |
| Yield: | 32 rolls |
Ingredients
- 1 cup milk
- 1 ½ cups pumpkin puree
- ½ cup white sugar
- ¼ cup butter, melted and cooled
- 2 teaspoons salt
- 1 (0.6 ounce) cake compressed fresh yeast
- 5 cups bread flour
Instructions
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- In a large bowl, combine milk, pumpkin, sugar, butter, salt, yeast and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. Form each piece into a round and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 10 to 15 minutes, or until golden brown.
Nutrition Facts
| Calories | 66 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 319 mg |
| Sugars | 8 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I made 2 loaves. Had to look around for any time and temp recommendations. I did 350 for about 35 min. I tested one loaf with 1 proof, and the other with 2 proofs. 2 proofs gets a more even rise. I’d do this again!
Gorgeous and delicious!
Very dense and not fluffy at all.
Great rolls, I did add fresh ginger and nutmeg.
I used all whole wheat bread flour because that was what I had, and even my whole wheat hating child gobbled them up. Served with honey butter and they were YUMMY!
Made this for my test kitchen (co-workers). It turned out great. After reading other reviews, I changed the recipe just a little. I used 1/4 cup white sugar and 1/4 cup light brown sugar. I also added 1/2 tsp. pumpkin pie spice.The spice did not change the taste, but it made the rolls small good. Also used 1 pkg. dry active yeast instead of cake yeast (all I had on hand) 1 pkg dry yeast = 1 cake yeast. Raising times were longer,2 hrs. first rise, 1 1/2 hrs. Next time, I will use 2 pkg yeast, that will shorten rising times.
Dough is very wet. I didn’t think they were that good, but everyone else seemed happy.
These are so delicious! I even substituted one cup and a half cups of whole wheat flour for some white flour. And used creamo instead of milk. Yummy!
These were absolutely wonderful! I ended up using rapid rise yeast instead of the compressed fresh, but that wasn’t an issue. The rolls were soft and had a very good flavor. I plan on making these again (and again, and again…)
First attempt in a long while making any bread. These were a hit at Thanksgiving this year. Efveryone said they would be back for more.
Twas the night before Thanksgiving, and all through the house…are delicious desserts and snacky treats prepared for tomorrow’s feast. Of all the yummy things that abound, what are my kids begging for as a bedtime snack? THESE pumpkin rolls! They are FANTASTIC! Thanks for sharing!
Absolutely addicting!
Excellent! I warmed the milk and then added it all to the bread machine under the dough cycle. I didnt have the cake yeast so I used 1 1/2 Tblspn as anotehr reviewer suggested. Once the dough was complete I put a towel over it and let it rise. Dived it and let it rise again, baked then enjoyed! The whole family loved em!
I made these rolls for Thanksgiving dinner with the in-laws. Though I couldn’t really taste the pumpkin, these rolls had a very good flavor – slightly sweet and moist. They were easy to make with my KitchenAid, a packet of yeast and my trusting candy thermometer. I referenced the info on the back of the yeast packet regarding how much to use in place of a yeast cake and what temperature to heat the milk/butter to proof the yeast. I’ll be making these again in the future.
Very good. I’m sure the recipe is quite good as written, but I did make some changes. I used sweet potatoes in place of pumpkin (baked and mashed) and added a tsp of vanilla. The dough is very soft but easy to work with. I used the heavy-duty stand mixer and dough hook to knead, and it worked perfectly. I think I would prefer a bit more yeast and will probably use the dry next time as I would like them to be a little fluffier and dry seems to me to make lighter bread. But they were delicious and easy, and my family loved them. It’s a keeper recipe. Thanks for the post.
I am not a bread maker. I am nervous about making anything with yeast, but I just had to try these. I’m so glad I did – they’ll be on our Thanksgiving table for sure this year! So easy and tasty – they don’t even need butter. By the way, I used two 1/4 oz packages of yeast and it worked out just fine. Thanks so much for sharing!!!
I thought these were fabulous! I didn’t know what “cake yeast” was (still don’t), so I used regular. These went fast! Soft, moist, and perfect with some butter and a mild, white cheese! Yum!
MMMmmmm….tastey, soft and sweet. I used 1 1/2 Tbsp of rapid rise yeast. With rapid rice you don’t need to proof the yeast, makes it alot easier. Just threw everything together all at once and mixed with the kitchenaid. I had to put in about 5 1/2 c of flour and bake at 375 because I live in Colorado in high altitude.
Excellent rolls, perfect for Thanksgiving! I used about 5 teaspoons of bulk yeast instead of the compressed cake…turned out fine. I love how you can get a vegetable into bread and your kids will never know! A keeper for sure.
These were a little more dense than I would like but I’m not sure I let them rise enough as I was crunched for time. I took GrannyLooWho’s suggestion to proof the yeast first & I used a packet of active yeast instead of the cake. The flavor was awesome…especially when spread w/ Shed’s Spread Country Crock Pumpkin Spice spread (don’t normally use anything but real butter but the seasonal appeal of this spread enticed me). We enjoyed these rolls very much…thanks Karen Rummer!
I proofed the yeast in about 1/4 cup warm water plus 1 teaspoon sugar, then added a little extra flour and everything else according to the recipe to make a rich, heavy dough. It made a golden orange roll, slightly dense with a sweet and delicate flavor. I’m making these for Thanksgiving. They are delicious and well worth giving a try.