These rolls are a modification of the Pumpkin Spice Bread that I posted last month.
Make the dough as directed in the recipe. Then, divide the dough into 12 pieces and roll each section into a ball. Place in a greased muffin tin, and let rise for 1 hour. Decorate the tops with pumpkin seeds, sunflower seeds, and sesame seeds. Bake at 375 °F for 20 minutes.
These rolls are not very sweet, so they pair really well with a sweet topping (like apple butter). Just beware that they aren't exactly traditional. If you are serving a crowd that favors fluffy white dinner rolls, check out the Potato Rolls that I post later this week.
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