Description
Homemade Pumpkin Dinner Rolls are soft, golden, and subtly sweet rolls made with real pumpkin puree. Perfect for fall meals, they’re easy to bake, beautifully fluffy, and delicious with butter or as a holiday side dish.
Ingredients
- 1/2 cup warm milk (about 110°F)
- 2 1/4 tsp active dry yeast
- 2 tbsp sugar
- 3/4 cup canned pumpkin puree
- 1 egg
- 1/4 cup unsalted butter, melted
- 3 cups all-purpose flour (plus more as needed)
- 1 tsp salt
- Optional: extra melted butter for brushing
Instructions
- Combine warm milk, sugar, and yeast in a large bowl. Let sit for 5–10 minutes until foamy.
- Stir in pumpkin puree, egg, melted butter, salt, and 2 cups of flour. Mix until combined.
- Add remaining flour gradually until dough is soft and slightly sticky but pulls away from bowl sides.
- Knead dough on a floured surface for 6–8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled.
- Punch down dough and divide into 12 equal portions. Shape into balls and place in a greased 9×13-inch baking dish.
- Cover and let rise again for 30–40 minutes until puffy.
- Preheat oven to 375°F (190°C). Bake for 15–18 minutes, or until golden brown.
- Brush tops with melted butter while still warm, if desired.
Notes
- Add a pinch of cinnamon or nutmeg for extra fall flavor.
- Swap half the flour for whole wheat for a heartier texture.
- Shape into knots or mini pumpkins for themed presentations.
- Top with flaky sea salt or pumpkin seeds for extra crunch.
- Make slightly sweeter and serve with cinnamon butter for breakfast.
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 3g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
