Pumpkin Dinner Rolls
These soft, pillowy Pumpkin Dinner Rolls bring a vibrant autumn twist to your holiday spread, combining the comforting warmth of fresh-baked bread with subtle pumpkin sweetness. Perfect for Thanksgiving, Friendsgiving, or any fall gathering.
Equipment
- 9x13-inch Baking Dish
- Kitchen scale (optional)
- Mixing Bowls
- Wire Rack
Ingredients
Dough Ingredients
- 4 cups all-purpose flour substitute up to half with whole wheat flour if desired
- 3/4 cup pumpkin puree not pumpkin pie filling
- 1/4 cup warm milk 110-115°F, plant-based milk works too
- 1/4 cup melted butter or coconut oil for dairy-free option
- 1/4 cup honey or maple syrup
- 2 large eggs room temperature
- 2 1/4 teaspoons active dry yeast 1 packet
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
Finishing
- 1 tablespoon softened butter for brushing tops
- 1 tablespoon pepitas pumpkin seeds, optional for garnish
Instructions
- In a large bowl, combine the warm milk (110-115°F), honey, and yeast. Let this mixture sit for 5-10 minutes until it becomes frothy and bubbles form on the surface.
- Once your yeast mixture is frothy, add the pumpkin puree, melted butter (cooled slightly), and eggs. Whisk until smooth and well combined.
- Add the salt, cinnamon, nutmeg, and ginger to the wet ingredients, stirring to combine. Gradually add flour, one cup at a time, mixing between additions until the dough begins to pull away from the sides of the bowl.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Form into a ball.
- Place the dough in a lightly oiled bowl, turning once to coat the surface. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
- Gently punch down the dough to release air bubbles. Divide the dough into 15 equal portions. Roll each portion into a smooth ball by tucking the edges underneath and rolling between your palms.
- Place the rolls in a greased 9x13-inch baking dish, spaced evenly apart. Cover the shaped rolls and let rise for another 30-45 minutes until puffy and nearly doubled.
- During the second rise, preheat your oven to 350°F.
- Brush the tops of the rolls with softened butter and sprinkle with pepitas if desired. Bake for 20-25 minutes until the tops are golden brown and the internal temperature reaches 190°F.
- Allow the rolls to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm.
Notes
The rolls are at their absolute best when served warm, with a light brush of honey butter on top.
To make ahead: Complete through shaping, then refrigerate overnight. Allow 1-2 hours at room temperature before baking.
For storage: Keep at room temperature in an airtight container for up to 2 days. For longer storage, freeze wrapped rolls for up to 3 months.
To revive day-old rolls, sprinkle with a few drops of water and heat in a 300°F oven for 5-7 minutes.
Nutrition
Calories: 175kcalCarbohydrates: 28gProtein: 4gFat: 5gFiber: 1.5gSugar: 5gVitamin A: 25IU
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