If you’re searching for a cozy, irresistible treat to brighten your fall table, this Pumpkin Dinner Rolls Recipe is exactly what you need. Soft, fluffy rolls infused with real pumpkin puree create a warm golden hue and a subtly sweet flavor that pairs beautifully with savory meals or holiday feasts. There’s something so magical about biting into a fresh, tender roll that carries the essence of autumn inside, and trust me, these rolls will quickly become a beloved staple in your recipe collection.
Ingredients You’ll Need
Simple, wholesome ingredients come together to create these tender Pumpkin Dinner Rolls. Each component plays a vital role—from the pumpkin puree providing moisture and beautiful color, to the yeast that helps the dough rise into soft clouds you’ll want to devour.
- ½ cup pumpkin or winter squash puree (room temperature, very smooth): Adds moisture, natural sweetness, and that perfect pumpkin flavor.
- ¾ cup whole milk warm (about 110°F): Feeds the yeast and helps the dough become tender and rich.
- 2¼ teaspoons active dry yeast: The magic behind the fluffy rise of the rolls.
- 2 tablespoons sugar: Sweetens just enough to gently complement the pumpkin’s earthiness.
- 3¼ cups all-purpose flour (spooned and leveled): Provides structure for the dough to rise and hold shape.
- 1 teaspoon salt: Brings balance and enhances all the flavors.
- 1 large egg room temperature: Adds richness and tender crumb to the rolls.
- 4 tablespoons unsalted butter very soft (plus more for brushing): Infuses softness and buttery goodness throughout.
- Optional Topping – flaky salt or toasted sesame seeds: For a finishing touch that adds texture and flavor contrast.
How to Make Pumpkin Dinner Rolls Recipe
Step 1: Activate the Yeast
Begin by combining the warm whole milk with sugar and active dry yeast in a large bowl or your stand mixer bowl. Stir it briefly and then let this mixture rest for 5-10 minutes until it’s foamy and alive with bubbles. This step is crucial because it confirms your yeast is active and ready to work its magic on the dough.
Step 2: Combine Wet Ingredients
Once your yeast is bubbly and foamy, stir in the smooth pumpkin puree, room temperature egg, salt, and the very soft butter. Mixing gently at this stage ensures all the flavors come together without overworking the dough.
Step 3: Incorporate the Flour
Add three cups of flour to your wet mixture and begin kneading—using either a dough hook attachment or your hands. Knead until the dough feels soft and slightly tacky, about eight minutes. You may need to add up to ¼ cup more flour, a bit at a time, just enough to ease stickiness without drying the dough out. A slightly tacky dough guarantees light, tender rolls.
Step 4: First Rise
Cover the dough and place it in a warm, draft-free spot to rise for 60 to 75 minutes, or until it doubles in size. This waiting time is where your dough gains that airy volume and delicate texture we all crave in a dinner roll.
Step 5: Shape the Rolls
After the first rise, punch down the dough gently to release air bubbles. Divide it into 12 equal pieces and roll each piece into a smooth ball. Arrange them in a lightly greased 9″ x 13″ pan, spacing them close enough to rise into each other for lovely pull-apart rolls.
Step 6: Second Rise
Cover your shaped rolls loosely with a clean kitchen towel or plastic wrap and let them rise again for about 35-45 minutes until noticeably puffy. Preheat your oven to 375°F during this time so it’s ready to bake these beauties as soon as they’re perfectly risen.
Step 7: Bake to Golden Perfection
Before popping them into the oven, brush the tops with a little whole milk or cream to promote a gorgeous golden finish. Sprinkle flaky salt or toasted sesame seeds on top if desired. Bake for 16-18 minutes, rotating the pan halfway through, until the rolls have deep golden tops and smell heavenly.
Step 8: Keep Them Soft and Warm
Once baked, remove the rolls from the oven and transfer the pan to a cooling rack. For an extra-soft finish, cover the warm rolls loosely with a clean kitchen towel and a baking sheet after five minutes. This trick traps just the right amount of steam to keep the rolls tender without getting soggy.
How to Serve Pumpkin Dinner Rolls Recipe
Garnishes
While these rolls are delightful on their own, adding a touch of flaky salt or toasted sesame seeds right before baking elevates their flavor and adds subtle crunch. You can also brush them with melted butter and sprinkle some fresh herbs for a savory spin.
Side Dishes
Pumpkin Dinner Rolls are the perfect partner to any autumn or holiday meal. They complement hearty soups, creamy mashed potatoes, roasted turkey, or even a cozy vegetable stew. Their slightly sweet profile balances savory dishes beautifully and adds a comforting touch to your plate.
Creative Ways to Present
Serve these rolls warm in a charming bread basket lined with a festive cloth, or arrange them in a circular pattern on a platter for a stunning centerpiece. You can also split them open and spread with herb butter or honey butter for a delightful twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover rolls in an airtight container at room temperature to retain their soft texture. They should stay fresh for about two days, making them perfect for enjoying with leftovers or snacks.
Freezing
If you want to enjoy the rolls later, wrap each roll tightly in plastic wrap and place them in a freezer-safe bag. Frozen rolls will keep well for up to three months. When ready to eat, thaw at room temperature before reheating.
Reheating
To revive your Pumpkin Dinner Rolls, warm them in the oven at 325°F for 10-12 minutes or microwave them covered with a damp paper towel for 15-20 seconds. This method helps restore their tender, fluffy texture without drying them out.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Just make sure to use pure pumpkin puree without added spices or sugars. Room temperature puree works best to keep the dough consistent.
Why are my dinner rolls dense instead of fluffy?
Dense rolls usually mean the dough didn’t rise enough or the yeast was inactive. Ensure your milk is warm (not hot), yeast is fresh, and the dough has enough time in a warm place to double in size before baking.
Can I substitute whole wheat flour for all-purpose flour?
You can swap in some whole wheat flour, but it’s best to replace no more than half the amount to maintain soft texture. Whole wheat flour can make rolls denser, so adding vital wheat gluten might help.
Do I need to let the rolls rise twice?
Yes, two rises are essential! The first rise creates volume in the dough, while the second rise after shaping ensures the rolls bake up light and fluffy with a soft crumb.
What is the best way to store leftover rolls to keep them fresh?
Store them in an airtight container or a resealable plastic bag at room temperature. Avoid refrigeration as it can dry out the rolls, but freezing is a great option for longer storage.
Final Thoughts
Making this Pumpkin Dinner Rolls Recipe is such a rewarding experience, and the results taste like a warm hug on a plate. Whether for holiday dinners or cozy family meals, these rolls bring that perfect combination of softness, subtle sweetness, and fall flavor that will have everyone asking for seconds. Go ahead, roll up your sleeves, and bake a batch—you’ll be so glad you did!
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Pumpkin Dinner Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 rolls
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Soft, golden pumpkin dinner rolls made from real pumpkin puree, light, fluffy, and perfect for fall dinners or Thanksgiving. This recipe guides you through easy steps to create delicious, moist rolls with tips on rising, baking, and storage to keep them fresh and tender.
Ingredients
Main Ingredients
- ½ cup pumpkin or winter squash puree (room temperature, very smooth)
- ¾ cup whole milk, warm (about 110°F)
- 2¼ teaspoons active dry yeast
- 2 tablespoons sugar
- 3¼ cups all-purpose flour (spooned and leveled)
- 1 teaspoon salt
- 1 large egg, room temperature
- 4 tablespoons unsalted butter, very soft (plus more for brushing)
Optional Topping
- Flaky salt or toasted sesame seeds
- Additional whole milk or cream for brushing
Instructions
- Activate yeast: In a large bowl or stand mixer bowl, combine warm milk, sugar, and active dry yeast. Stir briefly and let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Make dough mixture: Add the pumpkin puree, room temperature egg, salt, and softened butter to the yeast mixture. Mix gently to combine all ingredients evenly without over-mixing.
- Add flour and knead dough: Gradually add 3 cups of all-purpose flour. Knead the dough using a dough hook attachment on a stand mixer or by hand for about 8 minutes until a soft, slightly tacky dough forms. Add up to ¼ cup more flour, 1 tablespoon at a time, only if the dough is too sticky, but keep it slightly tacky for lightness.
- First rise: Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm, draft-free place for 60-75 minutes, or until it has doubled in size.
- Shape the rolls: Punch down the risen dough to release air. Divide into 12 equal portions. Roll each piece into a smooth ball and place them evenly spaced in a lightly greased 9” x 13” baking pan.
- Second rise: Cover the rolls loosely with a clean towel or plastic wrap and let them rise again for 35-45 minutes until noticeably puffy. Preheat the oven to 375°F during this time.
- Apply topping: Gently brush the tops of the rolls with a little whole milk or cream to promote a golden crust. Optionally, sprinkle with flaky salt or toasted sesame seeds for added texture and flavor.
- Bake: Bake the rolls in the preheated oven for 16-18 minutes, rotating the pan halfway through baking to ensure even golden color and cook.
- Cool and keep soft: Transfer the pan of baked rolls to a cooling rack. After five minutes, cover with a clean kitchen towel and place a baking sheet on top to retain moisture, keeping the rolls soft and tender by trapping steam yet preventing sogginess.
Notes
- Ensure the pumpkin puree is very smooth and at room temperature before mixing for best dough texture.
- The dough should be slightly tacky but not sticky to the touch; add flour sparingly during kneading.
- A warm, draft-free environment is essential for proper yeast rising.
- Brushing with milk or cream before baking helps achieve a shiny, golden crust.
- Covering rolls immediately after baking retains moisture and softness for longer.
- These rolls freeze well; thaw and warm gently before serving.
