Pumpkin Dinner Rolls – Home Cooking Adventure

These Pumpkin Dinner Rolls are the perfect way to bring a little autumn warmth to your Thanksgiving dinner table. Soft, fluffy, and just slightly sweet, these rolls are made with pumpkin puree, which gives them a subtle richness and a beautiful golden color. A hint of cinnamon fills the air as they bake, making them feel like a true fall treat.

The pumpkin not only adds flavor but also helps keep the rolls tender and moist, so every bite is light and airy. These rolls are perfect for soaking up gravy, pairing with butter, or enjoying as a comforting side to your favorite dishes. Whether you’re serving them with a Thanksgiving feast or a simple weeknight meal, they’ll instantly make the meal feel a little more special.

As they are shaped into individual rolls, they’re easy to make and great for sharing. A quick brush of melted butter on top gives them a golden finish and a touch of extra richness. With their irresistible flavor and soft texture, these Pumpkin Dinner Rolls are sure to be a new fall favorite.

How to make pumpkin dinner rolls

Begin by activating the yeast. In a large bowl, add the active dry yeast and ¼ cup lukewarm milk, letting it rest for about 5 minutes.

Next, add the remaining ingredients, flour, sugar, salt, cinnamon, the rest of the milk, eggs, pumpkin puree, and softened butter. Stir until combined, then begin kneading. Knead by hand or with a stand mixer for about 5-8 minutes. The dough should be soft, slightly sticky but not too wet, and it should pull away from the sides of the bowl.

Once it’s kneaded, transfer the dough to an oiled bowl and cover with plastic wrap. Let it rise in a warm spot for about 90 minutes or until it doubles in size. If it’s a cold day, placing it near a slightly warm oven or in a closed, unheated oven with a small bowl of hot water nearby can help create that ideal warm environment.

How to shape the rolls

After the dough has risen, sprinkle flour on your work surface. Place the dough on it, and cut it into 15 pieces. Shape each piece into a ball, then arrange them on a parchment-lined 9×13 inch (23×33 cm) pan, leaving space between each to allow for a second rise. Cover with greased plastic wrap and let them rise for another hour at room temperature.

Preheat the oven to 375°F (190°C). Bake the rolls for 13-15 minutes, until lightly golden brown.

When the rolls are done, take them out and brush with melted butter while still warm. This adds a lovely shine and extra flavor.

Serve these rolls warm, and enjoy their soft, fluffy texture! Any leftovers can be stored in an airtight container at room temperature for up to 2 days, but they’re best enjoyed fresh.

Hope you will try these delightful Pumpkin Dinner Rolls at you Thanksgiving table this year. They’re sure to be a hit and will add a delicious and unique touch to your holiday spread. If you do, don’t forget to tag me on Instagram, would love to see how they turn out for you. 

YOU MAY ALSO LIKE:
Skillet Sweet Potato Bread with Pecan Cranberry Cheese Dip
Whole Wheat Carrot Biscuits
Skillet Cornbread
Pumpkin Biscuits

Pumpkin Dinner Rolls

These Pumpkin Dinner Rolls are the perfect way to bring a little autumn warmth to your dinner table. Soft, fluffy, and just slightly sweet, these rolls are made with pumpkin puree, which gives them a subtle richness and a beautiful golden color.

Servings 15 rolls

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Resting Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Ingredients  

1x2x3x

• 4 cups (500g) all-purpose flour
• 2 ¼ tsp (7g) active dry yeast , or 1 cube (25g) fresh yeast
• 1 tsp (5g) salt
• 1/2 tsp (2g) cinnamon
• 2 tbsp (30g) brown sugar
• 1/2 cup  (120g) pumpkin puree
• 3/4 cup (180ml) lukewarm milk
• 2 eggs
• 1/4 cup (60g) butter , softened

For brushing the top

• 1 ½ tbsp (20g) butter , melted

Instructions 

• In a large bowl, add the active dry yeast and ¼ cup lukewarm milk. Let it rest for 5 minutes to activate the yeast.

• Add the rest of ingredients, flour, sugar, salt, cinnamon, remaining milk, eggs, pumpkin puree and softened butter.

• Stir to combine.

• Knead until the dough is soft, a bit sticky but quite elastic and pulls away from the sides of the bowl.

• Transfer the dough to an oiled bowl and cover with plastic wrap.

• Let it rise for about 90 minutes in a warm area, until doubled in size.

• Sprinkle flour on the working surface, place the dough and cut in 15 pieces.

• Form into rolls and place on a parchment paper lined (9×13 inch – 23x33cm) pan with distance between them to allow them to rise.

• Cover with a greased plastic wrap and let it rise for another hour at room temperature.

• After the second rise the rolls are touching one another.

• Preheat the oven to 375F (190C). Bake the rolls for 13-15 minutes or until lightly brown.

• Remove the rolls from the oven and brush with melted butter. Serve the rolls warm.

Nutrition

Serving: 1 pumpkin rollCalories: 183kcalCarbohydrates: 28.7gProtein: 4.8gFat: 3gCholesterol: 34mgSodium: 168mgPotassium: 63mgSugar: 2.6gCalcium: 21mgIron: 2mg