As I mentioned, this year’s Friendsgiving features recipes from one of my all-time favorite sources, The Woks of Life!
We’re kicking things off with their Pumpkin Dinner Rolls, adapted from their popular milk bread recipe.
While you can make your own pumpkin puree, I opted for store-bought given all the other meal prep. The pumpkin adds a beautiful orange hue to these yeasted rolls.
Since I didn’t have an 11×11 pan and all my 9x13s were in use, I improvised by using a 9×9 pan and putting the remaining rolls in a separate pan.
After proofing, you brush the rolls with egg wash and topped them with pumpkin seeds. Once out of the oven, a final coating of simple syrup is added for a nice sheen and subtle sweetness.
You can make these ahead, but I definitely recommend rewarming them in the microwave as The Woks of Life suggests—I used the oven and dried them out a bit, but nothing an extra pat of butter couldn’t fix!
Rating: 4/5
How Easy Is That: Intermediate
Store-Bought Is Fine: pumpkin puree
Pricey Ingredients: —
Hard-to-find: —
Recipe on The Woks of Life
