I made these a few weeks ago but used sweet potato because I didn't have any pumpkin. They were so good my husband (who generally doesn't care for sweet potato) said I should make them every week! Maybe next time I'll even try it with pumpkin.

These are amazing! Don't wait for a holiday to make these. I made them tonight, a January Monday, and they are such a treat. The are so soft they almost melt in your mouth. Perfect with soup and I bet equally great at a summer BBQ.

One word of caution....you'll need a really big bowl to let the dough rise in.

***Update***

I've been making these all summer long and they are excellent with tangy BBQ! Oh so good.

These are great! I made them for Thanksgiving & my family really enjoyed them. Lots of very nice compliments!
I used the dough cycle in my bread machine and cut the recipe in half. This definitely goes in the recipe file.

I'd been meaning to make these for a long time, and now I'm wondering why I didn't make them earlier, they're so good!!
We had them for dinner last night just out of the oven, with some fresh homemade soup and they were fabulous. We also had some for breakfast this morning with butter and honey. What a great way to start your day!
I halved the recipe and forgot the water and used my bread machine so they were a breeze to make. I think we'll be eating these often this winter!
Aline

Love, love, LOVED these rolls! They were a big hit yesterday for Thanksgiving. I modified it slightly to make in my breadmaker. Since my breadmaker is only a 1-loaf, I halved the recipe--and it was still near the limits of what my machine could hold! I put warm water, milk, sugar, and yeast to proof in the breadmachine pan for about 15 min; then, I put in the rest of the ingredients, plus a little more water on top (less than 1/4 c) because it was a whole lot to put into the mixer. I set my breadmaker to "dough" cycle, then just watched it a bit, scraping and mixing near the top a little because it was such a big load (on a side note--you could probably quarter the recipe and you wouldn't have to do this!).

I took the dough out, set it into a greased bowl, then let it rise for 60 min. Then, I formed them into 24 roll shapes, then let it rise for another 30 minutes, then baked for 20 minutes. What a DELICIOUS recipe, and so easy, now that I can use my machine! Thank you, Tammy!

I have made these rolls at least four times. Everyone who has tried them has loved them!

The pumpkin flavor is barely noticeable if you don't know it's in there. We like to eat them with honey butter.

They freeze really well after being baked. They reheat well. They are also really good for breakfast if you slice them in half, butter and toast under the broiler.

I would love to know if anyone has tried making them with whole wheat flour yet. :-)

These rolls were very popular after church last weekend! The pumpkin adds a yellow color and subtle flavor. My family all thought they were too sweet, so we will probably cut the sugar in half next time.

I tried these this morning. I only have a hand held mixer, so I figured out real quick that you have to just get your hands into it. It was a glorious mess, but I had a lot of fun too. Also, they didn't rise at first. I guessed that my house is too drafty and set them on the stove and turned the stove on-with the door cracked a bit. That worked really well. I made one batch, and froze the other two for dinner tomarrow. Oh, I hope they turn out as good as the first ones.
Update:
The frozen batches didn't work for me. They wouldn't rise and they turned out flat and hard. I would make these again, but I would make all 3 batches and then freeze the extra rolls after their baked.

I tried these out for our Thanksgiving dinner (we're having it a day early because of a friend's work schedule) with a little skepticism, as my last few attempts at rolls were, well, pathetic. No longer! I didn't have wheat germ and couldn't find it in the closest grocery store, so I used half white and half whole wheat flour. They still turned out absolutely delicious. Definitely 10/10, and a fun way to use the pumpkin puree sitting in my freezer!

Wow~I was skeptical, but HAD to try them considering the season and all the rave reviews. It seemed like a lot of work but my 6-qt Kitchen Aid helped immensely! I wasn't sure it could handle 12 Cups of flour, but it did, with a bit of a mess left on counters (well worth it even so).

These were slightly sweet, though I didn't detect any pumpkin flavor it left a nice slightly pumpkin color to them. These were wonderful right out of the oven slathered with butter. Just the right amount of denseness, not mushy like some store bought heat and serve rolls (YUK).

A few of our children had them for breakfast. I covered with aluminum foil last night while still warm and they were moist this morning. I made 15 test rolls last night and then flash froze the rest of the balls.

I am *HOPING* I can take them out very early Thursday morning and set them on the baking pans to thaw and rise slightly and throw them into the oven right before our big feast. I will have to review the results on my blog.

These were great. I used homemade pumpkin puree. My family was surprised that you could not taste the pumpkin. Wonderful texture. I froze some and will let you know how they turn out after I use some.

My family LOVED these rolls. The recipe makes a whole bunch, so after punching down the dough and forming it into individual rolls, I froze half of them on a cookie sheet and then put them into freezer bags. That way I can pull them out of the freezer, let them thaw and rise on a baking sheet and bake them off. So easy!

I also substituted quick oats for the wheat germ because I never seem to have wheat germ on hand, and they were still wonderful.

This is our new favorite recipe for rolls.

Tammy's famous rolls is what they're called. :) Light, fluffy, with a slight pumpkin taste! They are moist and slightly chewy. I think they are perfect! One of my favorite recipes for rolls!!!

I really like breads, but only certain kinds. I don't like it crumbly or flakey. These are perfect for me: they are moist and delicious!! As far as any breads go, these are tops! I slice them in half and add butter and they are superb!

These absolutely get a 10/10!!

These rolls are good--very good. They have everything you want in a roll: soft and fluffy, moist, and most of all a delicious, slightly sweet, flavor. The first time Tammy made this recipe was for a family get together--not a roll was left and she received at least a half-dozen requests for the recipe. Every time there is a family get together people expect Tammy to bring these rolls. One of the neat things about them is that they are great as a standard size roll as well as "mini-rolls"! I quite enjoy the bite-size variation :)

The only caveats I would give on this recipe is that you don't want to let them dry out. Like most homemade breads they are best fresh out of the oven piping hot, and not quite as good when crumbly and old. If you take care to seal them in a bag after cooling off they are very good reheated though, so don't be too discouraged. Just pop them in the oven in foil and set the temperature on low and in 10-20 minutes you will have a appetizing hot roll.

See my review above. ~ Tammy