Maine Rolls

Maine Rolls Recipe

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Melissa Snow


These rolls have a pretty autumn color because of the pumpkin. Enjoy!

★★★★★ 1 vote
2 dozen
1 Hr 35 Min
15 Min


1/4 c
lukewarm water
2 pkg
active dry yeast
granulated sugar
4 1/2 c
all purpose flour
1/2 c
cornmeal, wholegrain if possible
1/2 c
granulated sugar
1 tsp
1 c
warm milk 105 to 115 degrees
egg, beaten
1/2 c
pumpkin puree
1/2 c
soft butter or margarine
2 Tbsp
melted butter or margarine


1Dissolve the yeast in warm water with pinch of sugar in a small bowl. Let stand 5 to 10 minutes until foamy.
2Combine flour, cornmeal, sugar and salt in a large bowl. Make a well and stir in dissolved yeast, milk, egg, pumpkin, and butter. Beat until dough is sticky. Add extra flour until dough pulls into a ball. Knead dough on a floured board for 5 to 10 minutes until smooth and elastic.
3Place dough in a buttered bowl. Cover and let rise for 1 hour.
4Punch dough down. Shape dough into 2 dozen balls. Place in two 9x9 inch buttered pans. Cover. Let rolls rise for 15 to 30 minutes.
5Brush rolls with the melted butter and sprinkle with a little cornmeal.
6Bake for 12 to 15 minutes at 450 degrees. Serve hot or warm.
7Per Serving:
Calories 158
Protein 3.4 g
Fat 5.7 g
Carbs 23.2 g
Sodium 155 mg

About Maine Rolls

Course/Dish: Other Breads