Pumpkin Rolls

EASY TREAT: Maple-Pumpkin Dinner Rolls use maple syrup instead of refined sugars to give the rolls an earthy sweetness. Warm, fresh rolls improve nearly any meal, which can make it awfully tempting to grab some at the grocer.

Maple-Pumpkin Dinner Rolls are easily prepared in any moderate to large food processor, though you can also make the dough in a stand mixer with a dough hook or by hand.

The rolls bake up moist and tender, though the recipes calls for minimal added fat. Canned, unseasoned pumpkin puree adds plenty of moisture as well as autumn flavor and beautiful color.

Maple syrup, rather than refined sugars, gives the rolls a delicate, earthy sweetness. For the best flavor, use dark B grade maple syrup. In a pinch, you can substitute an equal amount of dark brown sugar for the syrup.

These rolls are best served hot from the oven, but you can also reheat them in a 350-degree oven for 5 to 8 minutes.

Or freeze them in a zip-close plastic bags for up to two months. Reheat wrapped in foil in a 350-degree oven.

MAPLE-PUMPKIN DINNER ROLLS

2 1/2 to 3 cups all-purpose flour, divided

1/2 cup cornmeal, plus additional for dusting rolls

2 1/4 teaspoons rapid-rise yeast

1 1/2 teaspoons salt

2 tablespoons butter

1/4 cup canned pumpkin puree (nothing added)

1/4 cup milk, plus additional for brushing the rolls

1/4 cup pure maple syrup

In a food processor, combine 2 cups of the flour, cornmeal, yeast and salt. Pulse to combine. Alternatively, in a medium bowl, whisk the ingredients together, then proceed with the recipe using a stand mixer.

In a small saucepan, melt the butter over low heat. Add the pumpkin puree, 1/4 cup milk and maple syrup. Stir over low heat until very warm, about 120 to 130 degrees on an instant-read thermometer.

Add the warm pumpkin mixture to the dry ingredients and process or mix until thoroughly combined. Pulse or mix in enough of the remaining flour to make a soft, sticky dough that pulls away from the sides of the bowl.

If using a processor, process for 2 minutes to knead. If using a stand mixer, knead with a dough hook for about 5 minutes.

Turn the dough out onto a lightly floured surface, shape into a ball, cover with plastic wrap and let stand 10 minutes.

Coat two baking sheets with cooking spray. Uncover the dough and cut into 16 equal pieces. In the palm of your hands, roll each piece into a smooth round ball.

Set the balls 2 inches apart on the baking sheets and cover them loosely with plastic wrap. Let the rolls rise in a warm place until doubled in size, about 1 to 1 1/2 hours.

Near the end of the rising time, place a rack in the upper third of the oven and preheat to 375 degrees. Brush the tops of the rolls with milk and sprinkle with a dusting of cornmeal.

Bake for 12 to 15 minutes or until browned. Serve warm or let cool and reheat before serving.

Start to finish: 1 hour 35 minutes (20 minutes active).

Makes 16 rolls