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.
Find it online: https://www.elitesrecipes.com/easy-pumpkin-dinner-rolls-recipe/