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–+ servings
Pumpkin Pan Rolls 1

Pumpkin Pan Rolls

These savory Pumpkin Pan Rolls combine the comfort of homemade bread with seasonal pumpkin for a uniquely delicious side dish. The pumpkin not only enhances the flavor but also creates a softer, more tender texture that stays fresh longer than traditional rolls. Perfect for everything from weeknight meals to your Thanksgiving feast.
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Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Course Side Dish
Cuisine American
Servings 15 rolls
Calories 185 kcal

Equipment

  • Stand Mixer (optional)
  • 9x13-inch baking pan
  • Mixing Bowls
  • Pastry Brush
  • Kitchen scale (optional)

Ingredients
  

For the dough

  • 4 cups all-purpose flour bread flour works too for extra chewiness
  • 3/4 cup pumpkin puree not pumpkin pie filling
  • 1/4 cup warm milk 105-110°F
  • 1/4 cup butter melted
  • 1/4 cup brown sugar light or dark
  • 2 large eggs room temperature
  • 2 1/4 teaspoons active dry yeast 1 packet
  • 1 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves

For the topping

  • 2 tablespoons butter melted
  • 1 tablespoon honey
  • flaky sea salt optional

Instructions
 

  • Combine warm milk (105-110°F), 1 teaspoon of the brown sugar, and yeast in a small bowl. Let sit for 5-10 minutes until foamy.
  • In a large bowl or stand mixer, combine the pumpkin puree, melted butter, remaining brown sugar, and eggs. Mix until smooth and well incorporated.
  • Add the salt and spices to the wet mixture, then gradually add the flour, one cup at a time. Mix until a soft, slightly sticky dough forms.
  • Knead the dough on a lightly floured surface (or with a dough hook if using a stand mixer) for 8-10 minutes until smooth and elastic.
  • Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 45-60 minutes.
  • Gently punch down the dough to release air bubbles. Divide the dough into 15 equal pieces. Shape each piece into a smooth ball by pulling the edges toward the center and pinching to seal.
  • Arrange the dough balls in a greased 9×13-inch baking pan, spacing them evenly. Cover and let rise until puffy and nearly doubled, about 30-45 minutes.
  • Preheat your oven to 375°F. Bake the rolls for 20-25 minutes until golden brown on top and they sound hollow when tapped.
  • While the rolls are still hot, combine the melted butter and honey, then brush over the tops. Sprinkle with flaky sea salt if desired.

Notes

- Use pumpkin puree, not pumpkin pie filling which contains added sugars and spices.
- For dairy-free version, use plant-based milk and vegan butter.
- For gluten-free version, substitute with a 1:1 gluten-free flour blend (texture may differ slightly).
- Make ahead: Prepare the dough through shaping, then refrigerate overnight for the second rise. Bring to room temperature for 30 minutes before baking.
- These rolls freeze well for up to 3 months. Thaw at room temperature and reheat wrapped in foil.
- For a spicy sweet variation, add ¼ teaspoon cayenne pepper to the dough.

Nutrition

Calories: 185kcalCarbohydrates: 30gProtein: 4gFat: 5gSodium: 240mgFiber: 1.5gSugar: 5gVitamin A: 35IU
Keyword Pumpkin Rolls, Dinner Rolls, Fall Baking, Thanksgiving Bread, Homemade Rolls
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