Whole-Wheat Pumpkin Rolls With Honey and Pumpkin Seeds

Quick look

  • prep 120min    cook 12min
  • serves 24

The whole-wheat flour and the pumpkin puree add antioxidant vitamins and fiber to these delicious rolls; the pumpkin seeds add minerals and a tasty crunch to every bite.


  • 1 envelope active dry yeast
  • 1/2 cup warm water (105°F to 115°F)
  • 1/4 cup honey
  • 1 can (15 ounces) solid-pack unsweetened pumpkin
  • 2 tablespoons olive oil
  • 4 1/4 to 4 1/2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 2 teaspoons salt
  • 1 1/2 cups unsalted, shelled pumpkin seeds, lightly toasted

Whole-Wheat Pumpkin Rolls With Honey and Pumpkin Seeds

    Instructions  2 hours, 12 minutes

  • 1

    In large bowl, sprinkle yeast over warm water. Let stand until foamy, about 5 minutes. Stir in honey until dissolved. Stir in pumpkin and oil. Stir in 4 cups of the all-purpose flour, whole-wheat flour, and salt until dough forms.

  • 2

    Turn dough out onto floured surface. Knead until smooth and elastic, about 10 minutes, adding more flour as needed to prevent sticking. Work in pumpkin seeds. Place dough in lightly oiled bowl. Turn to coat. Cover loosely with plastic wrap. Let rise in warm place until doubled in volume, about 1 1/2 hours.

  • 3

    Line 2 baking sheets with foil. Punch dough down. Form dough into 24 equal-size rolls. Place on prepared baking sheets. Cover loosely with plastic wrap. Let rise in warm place until doubled in volume, about 1 hour.

  • 4

    Preheat oven to 400°F. Uncover rolls. Bake until puffed and golden and rolls sound hollow when tapped on bottom, about 12 minutes. Serve warm or at room temperature.

Nutritional Information(per serving)

  • Calories: 177
  • Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 197mg
  • Carbs: 27g
  • Protein: 6g
  • Fiber: 2g

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