Description
Pumpkin Dinner Rolls are soft, fluffy, and subtly sweet rolls made with pumpkin puree and warm spices. These golden-hued rolls are perfect for fall dinners, holiday gatherings, or cozy meals with soups and stews.
Ingredients
- 4 cups all-purpose flour (plus more as needed)
- 1 cup pumpkin puree
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup milk (lukewarm)
- 1/4 cup butter, melted (plus more for brushing)
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Warm the milk until lukewarm. Stir in sugar and sprinkle yeast on top. Let sit until foamy, about 5–10 minutes.
- In a large bowl, combine pumpkin puree, egg, melted butter, salt, and optional spices. Mix well.
- Pour in the yeast mixture and stir to combine.
- Gradually add flour, mixing until a soft dough forms. Knead the dough by hand or with a mixer for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.
- Punch down the dough and divide into 12 equal pieces. Shape into balls and place in a greased baking dish or on a baking sheet.
- Cover and let rise again for 30–45 minutes until puffy.
- Preheat oven to 375°F (190°C). Bake rolls for 15–20 minutes until golden brown.
- Brush with melted butter immediately after baking for a soft, glossy finish.
Notes
- Use canned 100% pumpkin, not pumpkin pie filling.
- To make vegan: use non-dairy milk, vegan butter, and a flax egg.
- Add chopped herbs or shredded cheese for a savory twist.
- Freeze baked rolls for up to 2 months and reheat as needed.
- Let dough rise in the refrigerator overnight for convenience.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 5g
- Sodium: 170mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
