Cheesy Pumpkin Bread Rolls
Delicious and cheesy bread rolls made with pumpkin puree.
Ingredients
- 2.0 cups all-purpose flour
- 1.0 cups canned pumpkin puree
- 1.0 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 0.25 cups sugar
- 2.0 tsp baking powder
- 1.0 tsp baking soda
- 0.5 tsp salt
- 1.0 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 cups unsalted butter, melted
- 1.0 large egg
- 0.25 cups milk
- 0.5 cups cooked and crumbled bacon
- None string fresh herbs for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk until well mixed.
- In a separate bowl, mix the pumpkin puree, melted butter, egg, and milk together until smooth and creamy.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Fold in both the mozzarella and Parmesan cheese and the crumbled bacon (if using) until evenly distributed throughout the dough.
- Using your hands or a spoon, scoop out portions of dough (about 2 tablespoons each) and shape them into balls. Place them on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the rolls cool for a few minutes. If desired, garnish with fresh herbs. Serve warm.
Notes
Optional to add cooked bacon and fresh herbs for garnish.