ABC Cranberry Pumpkin Rolls

Moving to a new state, starting a new job, having a family, and being a nice mom really conflicted with my blogging and baking for a while (a year or more). It has been a challenge to create a new life in Utah. Hopefully, I am back to baking!! I have missed Avid Baker's Challenge baking group but often will bake just not post. 

Today, I did both finally.
These rolls are wonderful. A nice change from plain white rolls and would be a great addition to any bread basket. Put these with the bran dinner roll and well, you have everything you need to make everyone happy.

 (added Thanksgiving 2014-perfect roll basket. I did double the spices in the pumpkin rolls..yummy)

These rolls can be made in a muffin tin to hold their shape but I wanted to try rounded rolls on a baking sheet.

Doubled in size beautifully.

Close of up of how tender this roll is. Subtle pumpkin flavor, wonderful addition of the Craisens. I didn't use crystallized ginger because I was out but that would have made these just that bit better. With your left over pumpkin try these pancakes.

King Arthur's Cranberry Pumpkin Rolls

4 3/4 cups (20 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
1/4 cup (1 3/4 ounces) firmly packed brown sugar, light or dark
1 1/2 teaspoons salt
1 tablespoon instant yeast
3/4 cup (6 ounces) canned pumpkin or squash
2 large eggs
3/4 cup (6 ounces) water
1/4 cup (2 ounces) unsalted butter, softened
3/4 cup (4 1/2 ounces) dried cranberries or golden raisins
1/4 cup (1 1/2 ounces) diced crystallized ginger

Mix and knead all of the dough ingredients except the fruit and crystallized ginger — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough. Pumpkin varies in water content, so add extra water or flour if needed. Right at the end, knead in the fruit and crystallized ginger. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost double in bulk.

Turn the dough out onto a lightly greased surface, gently deflate it, and divide it into 16 pieces, roughly 2 3/4 ounces each. Roll each piece into a ball. Place rolls in the lightly greased cups of a couple of standard muffin pans (which will help them maintain their round shape); or onto a greased or parchment-lined baking sheet. Set aside, covered lightly, to rise for 1 hour, or until the rolls look puffy.

Bake the rolls in a preheated 350°F oven for 25 to 30 minutes, until they're lightly browned and the center of one reads 190⁰F on an instant-read thermometer. Remove the pans from the oven and turn the rolls out onto a rack to cool. Serve warm or at room temperature. Yield: 16 rolls.