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These soft, golden pumpkin dinner rolls are the cozy side every fall dinner needs—an easy method for making pumpkin yeast rolls that bake up pillowy, buttery bread with just the right pumpkin warmth and a hint of honey. Save this pumpkin dinner rolls recipe now for Thanksgiving breads and weeknight soups alike—it’s the make-ahead-friendly roll you’ll bake on repeat.
Why You’ll Love This Recipe
- Soft and pillowy: Pumpkin puree adds moisture for ultra-tender pumpkin bread rolls with a glossy, buttery crust.
- Holiday-ready: These pumpkin dinner rolls belong on every Thanksgiving bread lineup and make perfect fall dinner rolls.
- Simple, reliable method: This pumpkin rolls recipe uses common pantry ingredients and a straightforward yeast technique.
- Versatile shaping: Make classic rounds, mini pumpkin rolls, or cute pumpkin-shaped dinner rolls with kitchen twine.
- Crowd favorite: Kids love the mild sweetness, and they pair with everything from turkey to chili.
Ingredient Notes
- Pumpkin puree: Gives color and moisture—canned pumpkin is consistent for soft pumpkin dinner rolls. Avoid pumpkin pie mix.
- Milk: Warm milk helps bloom yeast and tenderizes the crumb for these pumpkin yeast rolls.
- Yeast: Active dry yeast or instant yeast both work; adjust the blooming step if using instant.
- Butter: Melted butter enriches the dough; brush tops for pumpkin butter rolls vibes.
- Egg: Adds structure and softness to the pumpkin bread rolls’ dough.
- Sugar or honey: Feeds yeast and rounds flavor; honey adds sheen to the crust.
- Flour: All-purpose flour keeps the crumb tender; add a touch of bread flour for extra chew if desired.
- Salt: Essential for flavor balance in dinner rolls.
- Optional pumpkin spice: A light pinch complements savory meals without turning them into dessert.
- Egg wash: For a deep golden color on Thanksgiving rolls.
Step-by-Step Instructions
- Bloom the yeast
- Warm milk to about 105–110°F; whisk in sugar, then sprinkle yeast and let foam 5–10 minutes until creamy. This ensures a reliable rise for the pumpkin dinner rolls recipe.
- Make the dough
- Whisk in pumpkin puree, egg, and melted butter; mix flour and salt; combine to a shaggy dough and knead 8–10 minutes until smooth and slightly tacky. The dough should feel soft and elastic for fluffy pumpkin yeast rolls.
- First rise
- Place dough in a greased bowl, cover, and rise in a warm spot until doubled, 60–90 minutes. The dough should spring back slowly when pressed.
- Shape the rolls
- Turn out, divide into 12–16 equal pieces, and shape tight balls. For pumpkin-shaped dinner rolls, tie 3–4 loose loops of kitchen twine around each ball to create segments, snipping after baking.
- Second rise
- Arrange on a lined pan, cover, and proof until puffy, 30–45 minutes. Preheat oven to 375°F during this rise.
- Bake
- Brush with egg wash, bake 14–18 minutes until deep golden and internal temp ~195°F. Brush with butter for that pumpkin honey dinner rolls sheen.
- Finish and serve
- Cool 10 minutes on a rack; serve warm with salted butter or cinnamon honey butter for pumpkin rolls recipe perfection.
Storage Information
- Room temperature: Keep in an airtight container up to 2 days; rewarm briefly to revive softness.
- Freezer: Freeze baked rolls up to 2 months; thaw and warm in a 300°F oven 8–10 minutes.
- Make-ahead: After shaping, refrigerate overnight; bake straight from cold, adding 2–3 minutes.
Helpful Tips
- Weigh the flour: Start on the lower end and add as needed; a soft dough yields the best pumpkin dinner rolls with an easy texture.
- Windowpane test: A small stretched piece should turn translucent—a sign of enough gluten development.
- Steam boost: Place a small pan of hot water on the lower rack for a slightly shinier crust.
- For bread maker recipes: Use the dough cycle for mixing and first rise, then shape and bake as directed.
- Pumpkin-shaped finish: After baking and removing twine, press a small pecan piece or clove as a “stem.”
Variations
- Cream cheese stuffed pumpkin dinner rolls: Enclose a teaspoon of softened, lightly sweetened cream cheese in each ball before proofing.
- Pumpkin honey dinner rolls: Add 1–2 tablespoons of honey to the dough; brush tops with honey butter.
- Rosemary-garlic savory pumpkin bread: Add minced rosemary and garlic to dough for a savory fall dinner rolls twist.
- Whole wheat blend: Swap 25–30% flour for whole wheat; add a splash more milk if needed.
- Mini pumpkin rolls: Divide into 20–24 small pieces for party-friendly sides.
Frequently Asked Questions
- Can these be made dairy-free?
Use plant milk and swap butter for neutral oil or vegan butter; the texture remains soft in pumpkin bread rolls. - Can instant yeast be used?
Yes—skip the bloom and mix with flour; still warm the milk for the ideal dough temp in this pumpkin rolls recipe. - Why are my rolls dense?
The dough was too dry or under-kneaded; keep it soft and elastic for fluffy pumpkin yeast rolls. - How do I make pumpkin-shaped rolls?
Tie loose loops of kitchen twine before proofing; snip after baking and add a pecan “stem” for pumpkin shape dinner rolls.
Related Recipes You’ll Love
- Search ideas on elitesrecipes.com: soft dinner rolls, honey wheat rolls, garlic herb pull-apart bread, easy sandwich buns. Try a site search “site:elitesrecipes.com dinner rolls” to find more fall food, savory breads, and Thanksgiving breads inspiration.
Pumpkin Dinner Rolls Recipe
Soft, golden pumpkin dinner rolls with a pillowy crumb and buttery gloss—an easy pumpkin yeast rolls method perfect for Thanksgiving and cozy fall dinners. The dough comes together quickly, rises reliably, and bakes into fluffy pull-apart rolls everyone loves.
- Prep Time: 20 mins
- Cook Time: 18 mins
- Total Time: 1 hr 50 mins
- Yield: 12–16 rolls
Ingredients
– 1 cup warm milk (105–110°F)
– 2¼ tsp active dry yeast (1 packet)
– 3 tbsp granulated sugar (or 2 tbsp honey)
– ¾ cup canned pumpkin puree (not pie filling)
– 1 large egg, room temperature
– 4 tbsp unsalted butter, melted and cooled (plus more for brushing)
– 3½ to 4 cups all-purpose flour
– 1¼ tsp fine salt
– Optional: ½ tsp pumpkin spice
– Egg wash: 1 egg + 1 tbsp milk
– Finishing: melted butter, flaky salt (optional)
Instructions
1. Bloom yeast: In a bowl, whisk warm milk and sugar. Sprinkle yeast over the top and let sit 5–10 minutes until foamy.
2. Mix wet: Whisk in pumpkin puree, egg, and melted butter until smooth.
3. Make dough: In a large bowl, combine 3½ cups flour, salt, and optional pumpkin spice. Add the wet mixture and stir to a shaggy dough. Knead 8–10 minutes, adding up to ½ cup more flour only if needed, until smooth, soft, and slightly tacky.
4. First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, 60–90 minutes.
5. Shape: Turn dough onto a lightly floured surface. Divide into 12–16 equal pieces. Shape each into a tight ball by tucking edges underneath.
6. Second rise: Arrange on a parchment-lined sheet pan, spaced slightly apart. Cover and proof until puffy, 30–45 minutes. Preheat oven to 375°F (190°C).
7. Bake: Brush tops with egg wash. Bake 14–18 minutes, until deep golden and internal temp is about 195°F.
8. Finish: Brush warm rolls with melted butter. Cool 10 minutes and serve.
Notes
Make-ahead: After shaping, cover and refrigerate overnight; bake cold from the fridge adding 2–3 minutes.
Pumpkin-shaped option: Tie 3–4 loose loops of kitchen twine around each ball before proofing; snip after baking and press a pecan piece as a “stem”.
Storage: Store airtight at room temperature up to 2 days, or freeze up to 2 months. Rewarm at 300°F for 8–10 minutes.
Tip: Keep dough on the softer side for the fluffiest crumb.