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Rustic Pumpkin Rolls Recipe

On a recent trip to San Francisco, I visited the Ferry Building and found that the ACME Bread Company, located inside (as well as a few other locations around town), had fabulous baked goods. I wasn’t the only one, since the line was long and they sold out of almost everything by early afternoon. One of the treats I chose was what they called a pumpkin roll; it was a simple round roll studded with raisins, cranberries, and walnuts. It was perfect for a snack, but the following clone of those served at ACME would be perfect to serve with Thanksgiving dinner, alongside white rolls. I call my version Rustic Pumpkin Rolls.
ACME used fresh cranberries in their pumpkin rolls, which were a little sour, so I used dried cranberries; I also added a little whole wheat flour for texture; you can use all white if so inclined. Also, the raisins and cranberries that were on the outside of the rolls burned a little in ACME’s version, so I added them early in the cycle of the automatic bread machine so they would be broken up some and not burn. If you prefer them to be whole, add them during the last part of the dough cycle.

These are great with fresh real butter, and will definitely be a hit at Thanksgiving dinner - or any fall dinner, for that matter. They are also good with soups and salads. Although leftovers are unlikely, stale rolls make great bread pudding and stuffing.

24 Dinner Rolls

1 cup water
1/4 cup dry milk
1 cup canned pumpkin
3 tablespoons brown sugar
1 teaspoon salt
2 tablespoons butter
1 cup whole wheat flour
2 – 2 1/2 cups all purpose flour
1 tablespoon yeast

1 cup chopped walnuts
3/4 cup raisins
1/2 cup dried cranberries
  1. Place the ingredients (except walnuts, raisins, and cranberries) in the order given in the pan of the automatic bread machine; set the machine to the dough cycle and let run for 5 minutes. Check to see that there is enough liquid (add more if not) or flour (add more if necessary) to make a soft dough that forms a ball.
  2. After the cycle has run for about 45 minutes, or when the machine beeps to add additional ingredients, add the walnuts, raisins, and dried cranberries. You can add them earlier, but the fruit will be broken up; I like this better because when baked, the large raisins don't burn.
  3. When the cycle has finished, transfer the dough to a floured surface and divide into 24 pieces; shape each piece into a round and place on parchment-lined baking sheets.
  4. Let the rolls rise until doubled in bulk.
  5. Heat the oven to 375°.
  6. Spray with water and bake until golden brown, 15-20minutes.

Amount Per Serving
Calories 140 Calories from Fat 39
Percent Total Calories From: Fat 28% Protein 9% Carb. 63%

Nutrient Amount per Serving
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 3 mg
Sodium 116 mg
Total Carbohydrate 22 g
Dietary Fiber 1 g
Sugars 2 g
Protein 3 g

Vitamin A 46% Vitamin C 2% Calcium 0% Iron 4%

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Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.


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