Hey Y’all!! I’m Thrilled to share this post with you today!! Are y’all ready for The BEST pumpkin roll recipe and Thanksgiving Tablescape incorporating plaids? (I’m kinda obsessed with plaid right now, along with the rest of the world!)
The best part about this post though, is that i have teamed up with a group of incredibly talented bloggers who are also sharing one of their favorite fall recipes and each of their Thanksgiving tablescapes…it’s like a 2 for 1 y’all…and you know how i love a deal! All of the links to the other ladies posts will be at the bottom of my post, so be sure to check them all out…I promise you won’t be disappointed! If you want to see our upcoming Christmas Home Tours, make sure to scroll back up to the top and enter your email to be notified when that Tour goes live!
This year, i wanted my table to feel like an inviting, warm gathering place. I knew i wanted to stick with classic autumn colors, in harvest tones that would work well with neutrals, natural woods, candles, and little pops of shimmer. I also wanted to incorporate plaids, but in a simple way.
I love playing with textures on a tablescape as i feel it adds visual interest without feeling busy.
I needed to find a way to comfortably sit 14 guests at the table for dinner, so i had to get a little creative with how to make that happen and look, for the most part, seamless. My table is fairly large with its leafs added in and will comfortably seat 12 people (4 on each side, and 1 on each end). I have enough seating to allow for 12 guests to sit, but needed to add four more chairs for this dinner party. I added a foldable table and folding chairs to the end of my farmhouse table to create 4 more settings. I didn’t want the folding chairs to stand out like a sore thumb, so i simply covered them with grainsack and other antique linens i had.
One challenge i had was that the two tables were a different height. I simply used several yards of white duckcloth and washed it so the edges would fray a bit to use as a simple tablecloth to cover both tables. You can see here the difference in height:
Having the tablecloth and runner go across the point where the tables meet up helped create a seamless feel to the very long tablesetting. We work with what we have, right?!
Here’s a look at the full table:
I wanted the table to feel visually interesting all the way down, so i added different heights, candles, and pumpkins in groupings down the center of the length of the table:
Now for the best part…The FOOD! Y’all, these are the BEST Pumpkin Rolls EVER.
Plus, how cute are they?! Seriously, with the little pecan “wood” stems… They are a huge crowd pleaser every time i make them. To put it into perspective, I made 90 of them for the 14 dinner guests we hosted, and 76 of them were eaten at dinner! Best part? They are EASY! Ready for the recipe?
BEST PUMPKIN ROLLS:
(YEILD: 30 rolls)
- 3/4 cup whole milk, scalded
- 1 cup canned pumpkin puree
- 1/3 cup light brown sugar
- 6 tablespoons butter
- 1 egg
- 1 teaspoon salt
- 2 packages active dry yeast (1/2 ounces) plus 1 teaspoon white sugar
- 1/4 cup lukewarm water
- 5 cups all-purpose flour
- 15-30 pecan halves (slice in half length wise for smaller rolls)
- 1/4 cup melted butter
- Pour hot milk in a mixing bowl, add butter and stir to melt.
Add sugars, pumpkin puree, and salt to the milk and combine well.
2. In a small bowl proof yeast in lukewarm water with a teaspoon of sugar. When it gets foamy, add to the pumpkin mixture, and add the egg, mix well.
3. Add in flour gradually and mix until well combined. The dough will be sticky. (If using an electric mixer, attach the dough hook and beat the mixture until the dough pulls itself from the side of the bowl.
4. Turn the dough out on a surface that you have dusted with a little flour. Knead with hand for 1 minute. Form the dough into a ball shape, place in a greased bowl and cover with a cloth. Let is rise in a warm place until it doubles in volume ( around 1 hour).
When you check your dough, push two fingers into it’s center, if the marks remain, it’s ready:
5. Punch the dough to deflate and knead it for a few seconds on your flour dusted surface. Cut the dough in half, and then cut each half into about 15 pieces.
6. Roll each piece into a ball shape with your hands. Flatten the ball with your hand a bit. My littles love baking with me and helped with this part:
7. Using a knife, give cuts on the edge of each roll to mimic flower petals, but leave the center uncut. Poke the center with our finger to give a deep indention, and repeat with the rest of the rolls. Place them about 2″ apart on a baking sheet lined with parchment paper and let them rise again to be doubled (about 45 min).
8. Preheat oven to 350 degrees for 20 minutes.
9. If the center indentation is not obvious in the rolls, poke them again with your finger.
10. Brush with egg wash, if you wish, and bake for 9-12 minutes until the top gets slightly golden.
11. Brush rolls with melted butter and insert your pecan stems. ENJOY!
If you decide to try them out, i would love to hear what you think! I hope y’all have enjoyed a peak into my home and recipe for the best pumpkin rolls and Thanksgiving tablescape with touches of plaid. Here’s to grateful hearts, love, laughter, and great food at your own tables this year. As promised, here are the links to some of my AMAZING blogger friends for their recipes and thanksgiving tables:
Martha – http://www.simplecozycharm.com
Stephanie – http://www.belleamourdesigns.com
Kellie – http://www.gratefullyvintage.com
Brittany – http://www.indigoandhoney.com
Yuni – http://www.loveyourabode.com
Daraka – http://www.Farmhouseforfive.com