Pumpkin puree imparts sweetness and gives the rolls an orange hue so they don't just look the part—they taste it too!
1/2 cup nonfat Greek yogurt
3/4 cup pumpkin puree, like Libby’s
3 Tbs. butter-canola spread
1 large egg
2 3/4 cups unbleached all-purpose** flour**
1 (3/4 oz.) pkg. rapid-rise yeast
1/3 cup light brown sugar
15 pecan halves
1. Mix first 4 ingredients. In mixer with paddle, mix next 3 ingredients and 1/2 tsp. salt. Add puree mixture. Beat on medium-low 5 min. Let rise 1 hr. in covered greased bowl. Punch down dough; shape into 15 balls.
Prep-ahead tip: Make dough up to 1 month ahead. After shaping, freeze. Let thaw and rise for 2 hrs. before baking.
Active time: 30 min.
Total time: 2 1/2 hrs.
Per serving: Cal. 150 Pro. 5g Carb. 25g Fiber 2g Sug. 6g
Chol. 28mg Sod. 122mg Total fat: 3g Sat. 1g Trans. 0g
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