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.
