When disaster strikes, those caught off guard will see the well-prepared as easy targets – a source of the supplies they’re desperate to get their hands on. The simple fact that you were wise enough to thoroughly stock up on food, water, and basic survival supplies can make you a big juicy target for looters. […]
The post How To Make Your Stockpile Invisible to Looters appeared first on Ask a Prepper.
With fall in the air, I want to share my pumpkin dinner rolls recipe with you today, with a recent update. I love making dinner rolls, so I used my popular no-fail dinner roll recipe and swapped some of the milk for 100% pumpkin puree.
They turned out fabulous! Now, if you like pumpkin spice flavor, you could add a bit of that spice too. I opted not to add it. I can guarantee you, I spread a lot of butter on these dinner rolls instead. Life is good with real butter.
When Mark and I lived in Salt Lake City, Utah, there was a place called the “Lion House.” I must admit, I loved their dinner rolls. When they served them at the table, they had plenty of butter to spread as much as you wanted, darn it.
The “Lion House” had a pioneer theme, since it was where Brigham Young lived and ate so many years ago. The servers were dressed in pioneer dresses, aprons, and bonnets. It’s funny how these memories stick with you.
They were famous for their “Lion House Rolls.” I’m not sure they are open for meals anymore, but we loved that place.
Let me tell you what I love about this recipe: no bread mixer is needed. It’s so easy to make these pumpkin dinner rolls at the last minute. Start to finish is less than 2 hours.
You can mix them, shape them, let them rise, and then bake them. They are super soft and fluffy, with a subtle pumpkin flavor!
As long as you have FRESH ingredients, anyone can make these. Please don’t store your yeast or dough enhancer in your pantry. It must be stored in the refrigerator or the freezer. In case you missed this post, Easy To Make Soft Dinner Rolls.
Gather all the ingredients so you’re ready to make these yummy pumpkin rolls.
Grease a 10-inch round cake pan with cooking spray and set it aside. Grab a bowl and a Danish Whisk. Dump everything in a large greased bowl. Stir until mixed thoroughly.
Shape the dough so you can cut it into eight evenly spaced sections.
Take the eight equal dough pieces (never stretch your dough), mound each one into a ball, and place the eight balls in the lightly greased pan.
Lightly butter the tops after baking for a softer dinner roll.
I use a baggie slathered with butter to spread the butter on the warm rolls. Let cool. Store in bags to keep the dinner rolls soft. Enjoy!
I store mine in freezer bags to keep them soft and moist for 2-3 days.
Yes, you can freeze these in an airtight freezer bag for 1-2 months.
I’ve never tried that, so I can’t recommend it. I’m pretty sure it would work fine if you thaw out the rolls first. Try it and see.
These pumpkin dinner rolls would taste absolutely amazing topped with either butter, honey, or honey butter! Jams are great too.
The most significant difference between all-purpose flour and bread flour is that bread flour has a higher protein content (11-13%) than all-purpose flour. This higher protein is needed to help bind the gluten.
This allows the loaf or rolls to hold their shape, whereas all-purpose flour would give the bread a lighter feel and a smaller loaf or roll. The flavor would be the same regardless of the flour used.
I really love the recipe as is, but you are welcome to add a little cinnamon or pumpkin spice. Either spice would taste delicious!
I like to use instant yeast because it eliminates unnecessary steps. Instant yeast can be added directly to the dry ingredients, whereas active dry yeast needs to be dissolved in warm water before adding it to the dry ingredients. It’s all about simplicity, right?
I really love the look that the 10-inch round baking pan creates with these pumpkin rolls! You really could serve them directly in the pan if desired! If you are interested in using something other than the round baking pan, a square pan would work as well. I don’t recommend using a baking sheet.
This wouldn’t give the effect that we are looking for. The rolls would be dense and flat. We want a plump, tight roll, which the baking pan provides, since the rolls are allowed to rise in the pan before baking!
These pumpkin rolls are a great addition to serve at a Thanksgiving dinner or gathering! I love to serve them with some butter or honey butter, as mentioned above!
These pumpkin dinner rolls would taste delicious with a nut, such as a pecan! This recipe is very versatile! That’s what I love about it! If you do decide to add a pecan, it would be really fun to add it to the pumpkin dinner roll to create a “stem” right before cooking.
Sauté one pecan for each roll in a bit of butter. Make a slight indentation where the “stem” would be and push the pecan in. Such a fun alternative to this delicious recipe!
If you’re baking up a batch of soft, golden pumpkin dinner rolls, you’re already halfway to the perfect fall meal. These slightly sweet, fluffy rolls pair beautifully with comforting soups, hearty roasts, and seasonal sides.
Whether you’re hosting Thanksgiving dinner or just craving cozy comfort food, here are the best meals to serve with pumpkin dinner rolls that will make your table unforgettable.
There’s no better match for pumpkin rolls than classic roasted turkey or chicken. The rolls soak up rich gravies and pan drippings perfectly, adding a subtle sweetness that complements savory poultry. Add cranberry sauce for a burst of tart flavor, it’s a fall feast dream come true!
When the weather turns chilly, a steaming bowl of beef stew or pot roast is pure comfort. The tender beef, root vegetables, and rich gravy pair perfectly with pumpkin rolls, which are great for dipping or sopping up every last drop.
Pro Tip: Make extra rolls: they taste even better with leftover stew the next day!
Soft pumpkin dinner rolls are the ideal companion to creamy soups. The combination of chicken, wild rice, and mushrooms in a silky broth creates a perfect balance of textures and flavors. These rolls add just the right amount of sweetness to complement the savory soup base.
If you’re a true pumpkin lover, double up on the flavor! Serve your rolls with butternut squash or pumpkin soup for a cozy, autumn-inspired meal. The creamy soup highlights the rolls’ soft texture and enhances their subtle pumpkin flavor.
Bonus: Garnish your soup with roasted pumpkin seeds for an extra crunch.
A juicy baked ham with a maple glaze is another great partner for pumpkin rolls. The sweet-and-salty combination brings out the rolls’ natural sweetness, making every bite irresistible. Leftover ham and rolls also make fantastic mini sandwiches for next-day lunches.
Bring a little Italian comfort to your fall table! Pumpkin dinner rolls go surprisingly well with pasta dishes like baked ziti or lasagna; the richness of tomato sauce and melted cheese pairs beautifully with the rolls’ soft, buttery crumb.
Serving Tip: Add a side salad with balsamic dressing to balance the flavors.
A tender herb-crusted pork loin served with pumpkin rolls creates an elegant yet hearty dinner. The herbs and garlic in the pork blend beautifully with the light sweetness of the rolls. Add roasted vegetables for a complete, wholesome meal.
Round out your meal with sides that complement both the rolls and your main dish:
Don’t forget dessert! After your meal, treat guests to something warm and comforting:
I hope you enjoyed my post today on how to make pumpkin dinner rolls. Oh my gosh, Thanksgiving is coming in a few weeks, my friends! It is truly one of my favorite holidays and a good time to share a beautiful meal with family and friends. Please take time for yourself and stay healthy and safe.
Pumpkin dinner rolls are more than just a side; they’re a fall staple that enhances every meal. From roasted meats to creamy soups and hearty stews, these rolls bring a touch of sweetness and warmth to your table. Serve them at Thanksgiving, a cozy Sunday dinner, or anytime you want to celebrate the flavors of autumn. May God bless this world, Linda
The post Easy To Make Pumpkin Dinner Rolls appeared first on Food Storage Moms.
Estimated reading time: 10 minutes
Before refrigerators were commonplace in American homes, root cellars were the way many families stored their harvested food for the winter. From the 18th century through the early 20th century, root cellars helped preserve potatoes, squash, garlic, carrots, onions, cabbages, kale, beets, Brussel sprouts, apples, and other crops.
Typically a below-ground excavation, the root cellar was usually located adjacent to the house or barn. Sometimes these storage areas were just a few feet square in size, and, other times, they were large enough for an adult to stand in and move around.
This type of cold storage doesn’t have to be a thing of the past. There are many advantages to having an energy-free, low-cost place to store your harvest over the cold weather months. But what if you don’t have a lot of space? Are there any options for cold storage?
Here are 10 root cellar alternatives that really work.
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A buried trash can doesn’t take up much space and serves well as a root cellar. Either a metal or plastic trash can (with a lid) can work, but some homesteaders prefer heavy plastic since metal cans can rust fairly quickly.
First, drill some holes in the bottom of the can. Then, dig a hole large enough to hold the trash can, place the can upright in the hole. Fill in around the can with dirt and straw. Then, layer your root vegetables in the can with straw. Close the can with the lid and more straw and cover the entire area with a tarp.
Here’s a video that shows the easy and inexpensive process:
You can also go a step easier – and smaller – by burying a five-gallon bucket to use as a root cellar. After digging the right-sized hole for your bucket, follow the same process as with a trash can.
Be sure the bucket has a snug lid and is made of durable plastic (preferably food‑grade). Drill at least two or three drainage/ventilation holes near the bottom to allow cold air exchange and avoid moisture pooling.
Place a layer of coarse gravel or fist‑sized rocks at the bottom of the bucket before adding your straw or burlap layering. This helps prevent root vegetables sitting in damp conditions and encourages airflow, which is crucial for long‑term storage.
Position the bucket so the lid sits slightly below ground level to maintain a consistent cool temperature, and consider adding a short length of PVC pipe from the vents up toward the surface to promote passive ventilation.
Check out these instructions from Mother Earth News. Here's what it would look like:
Another root cellar alternative is to bury an insulated cooler, which has better thermal buffering than a bare bucket. Choose a cooler made of rigid foam or thick plastic, preferably with a gasketed lid.
Dig a hole deep enough to sink the cooler leaving the lid level with or a little below the ground surface, which helps stabilize the temperature. Surround the cooler with 2–3 inches of sand or fine gravel to encourage thermal exchange, then cover the top with straw, boards, or a sod layer for insulation.
Use louvered vents on opposite sides (one lower intake, one higher exit) to assist airflow without forcing cold air out too quickly. Because of the cooler’s insulation, you’ll get slightly slower temperature change and may find your stored produce stays in the 35–45 °F range for longer.
Regularly check for condensation or moisture build‑up in the cooler and remove any damp straw to prevent rot. Watch this video to see how easy the process is:
Or a refrigerator on its side. This alternative root cellar requires a bigger and deeper hole than the previous ideas. Still, it does the double duty of holding your harvest and saving the landfill from another old appliance. Be sure to layer your produce with straw inside the freezer or fridge.
Check out this video for instructions:
Many businesses give away their leftover pallets. All you have to do is ask. You’ll need six to eight pallets for this project.
Start by selecting pallets in good condition (no broken boards, minimal chemical residues). Lay one pallet flat for the floor in a hole large enough that the pallet floor sits below ground level. Then stand four pallets around as walls and use the remaining pallets for the roof/cover.
Line the interior with heavy‑gauge plastic sheeting to act as a moisture barrier and surround the pallet box with loose earth or additional insulation material. Drill an air intake near the floor and one exhaust near the ceiling to promote steady, passive convective airflow; this helps manage humidity and temperature gradients.
For small families, a pallet root cellar measuring roughly 4’x4’x3’ can store dozens of bushels of squash or potatoes. Because pallets are wood‑slatted, they allow ambient air to circulate while the surrounding soil helps regulate temperature.
You can learn more in this video series. Part one is below:
People have used clay pots for thousands of years to store food. All you need are two clay pots (one smaller than the other), sand, and duct tape.
A zeer pot operates on the principles of evaporative cooling: the outer porous clay pot is filled with moist sand around the inner pot, and evaporation of water from the sand draws heat away from the inner chamber. In dry climates you can achieve interior temperatures several degrees below the ambient temperature.
To build one, select an unglazed clay outer pot and a slightly smaller inner pot; ensure the outer pot is porous so evaporation can occur. Fill the gap with dry sand, then moisten the sand thoroughly. Place a damp cloth over the inner pot lid and keep the assembly in a shaded, well‑ventilated spot. For best results, re‑wet the sand daily.
Note: the system works best in low‑humidity environments. High relative humidity reduces its chilling effect. This video shows you the steps:
Do you have a creek, spring, or another natural source of running water on your property? Then you have a perfect spot for winter food storage.
A springhouse uses naturally cool, flowing water to maintain a stable low temperature for storage. Build a small enclosed structure over a spring or shallow stream where the water remains near 50 °F year‑round. The structure should have stone or wood walls, a vented door, and shelving above the constant flow of cool water.
Stow root crops in ventilated crates on shelves. The water temperature keeps the air above cool and humid, creating “basement‑grade” conditions without digging. Position the structure on the north side of the water source to minimize solar heating, and include drainage to prevent water from flooding the storage area.
This article details the process. And here's a video:
Clamps are holes you dig below frost level, and all you need for this root cellar method is some level ground and some straw to store your harvest. Use hay in between each vegetable and cover each layer with straw. Topping the straw with wood or a tarp can help keep out pests sand moisture.
This video shows how to use this method for potatoes:
You also can use your detached garage or outbuilding as a root cellar. The main factors to consider are temperature, humidity, and ventilation.
Look for a corner that stays dark and insulated from direct sunlight. To moderate temperature swings, you can add thermal mass such as placing jugs of water or sandbags around your crates to help buffer heat and cold. Elevate your storage bins off the concrete floor using wooden pallets or boards, which helps reduce condensation and allows air circulation beneath.
If the space tends to get too cold, hang heavy blankets or install a small ventless propane heater with a thermostat to maintain above-freezing temps. On the flip side, if the garage gets too warm during sunny days, consider installing a vent near the ceiling or cracking a window slightly to allow hot air to escape. A digital thermometer/hygrometer combo is an inexpensive way to track conditions.
This article explains the how-tos. And here's a video of someone using an unheated room in a detached building as a root cellar:
Dark and cool is the best environment for a root cellar, and sometimes you can put a part of your home to work. You can store your produce in wooden crates or cardboard boxes that you place on shelving units in an unfinished basement or attic.
This article offers information on the best temperature ranges and other conditions for this root cellar alternative. And here's a video of a family that used their basement to store potatoes:
You can’t just store your root vegetables and then forget about them until spring. You’ll need to check on them regularly for signs of spoilage.
The sooner you remove a moldy or rotting vegetable or fruit, the better the chance of saving the rest of the stored food. Keep in mind the old adage: “One rotten apple spoils the whole barrel!”
Here are some other tips for root cellar food storage, no matter what methods you use.
For more information on root cellars and how to get the best results from your cold storage system, you might want to consider this book: Root Cellaring: Natural Cold Storage of Fruits & Vegetables by Mark Bubel and Nancy Bubel. The easy-to-understand guide offers advice for building a root cellar and storing food for the best results.
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The post 10 DIY Root Cellar Ideas appeared first on Urban Survival Site.
They’ve made you believe you need a store to make bread. That without their neatly packaged packets of yeast, you’re helpless. But here’s the truth: humans were baking long before corporations started selling fermentation in foil. Real yeast isn’t a product you buy. It’s a living thing you can grow, capture, and keep alive with […]
The post How To Make Yeast the Old-Fashioned Way appeared first on Ask a Prepper.