And here’s how we are using that extra can of pumpkin this year. Orange Pumpkin Cloverleafs Classic shape plus not-so-classic flavors gives these rolls an element of surprise. That’s not to say the wintry blend of pumpkin and orange is overpowering; it’s actually very subtle, so the rolls go with just about anything you put on the dinner table. Leftovers would be awfully good slathered with butter and toasted for breakfast. 3/4 stick unsalted butter, melted, divided 2 teaspoons active dry yeast (from a 1/4-ounce package) 1/4 cup warm milk (105–115°F) 1 tablespoon mild honey or sugar 2 3/4 cups all-purpose flour plus more for kneading and dusting 1 1/2 teaspoons salt 1/3 cup canned pure pumpkin 2 large eggs, divided, plus 1 yolk 1/2 teaspoon grated orange zest 2 tablespoons fresh orange juice 1 tablespoon water Equipment: a muffin pan with 12 (1/3- to 1/2-cup) muffin cups Recipe by Ruth Cousineau Photograph by Romulo Yanes Preparations here

And here’s how we are using that extra can of pumpkin this year.

Orange Pumpkin Cloverleafs

Classic shape plus not-so-classic flavors gives these rolls an element of surprise. That’s not to say the wintry blend of pumpkin and orange is overpowering; it’s actually very subtle, so the rolls go with just about anything you put on the dinner table. Leftovers would be awfully good slathered with butter and toasted for breakfast.
  • 3/4 stick unsalted butter, melted, divided
  • 2 teaspoons active dry yeast (from a 1/4-ounce package)
  • 1/4 cup warm milk (105–115°F)
  • 1 tablespoon mild honey or sugar
  • 2 3/4 cups all-purpose flour plus more for kneading and dusting
  • 1 1/2 teaspoons salt
  • 1/3 cup canned pure pumpkin
  • 2 large eggs, divided, plus 1 yolk
  • 1/2 teaspoon grated orange zest
  • 2 tablespoons fresh orange juice
  • 1 tablespoon water

  • Equipment:

    a muffin pan with 12 (1/3- to 1/2-cup) muffin cups

Recipe by Ruth Cousineau

Photograph by Romulo Yanes

Preparations here

Tags: food bread cloverleafs pumpkin