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If you’re looking for a warm, comforting bread with a hint of autumn magic, this Pumpkin Dinner Rolls Recipe is just the thing to brighten your table. These soft, golden rolls are tender with a subtle pumpkin flavor and just the right touch of cinnamon and nutmeg, making them perfect for cozy dinners or holiday meals. Whether you’re new to baking or a seasoned pro, this recipe delivers delicious rolls that will have everyone reaching for seconds.
Ingredients You’ll Need
Getting the ingredients right is key to achieving those fluffy, flavorful rolls. Each simple ingredient plays a special role, from the creaminess of pumpkin puree to the gentle spice notes that add warmth. Here’s everything you’ll need to bring these gorgeous rolls to life.
- 3/4 cup warm milk (110°F/45°C): This activates the yeast and creates a tender dough.
- 2 1/4 teaspoons active dry yeast (1 packet): The magical leavening agent that makes the rolls rise beautifully.
- 1/4 cup sugar: Adds a subtle sweetness and helps yeast activation.
- 1/2 cup pumpkin puree (not pumpkin pie filling): Brings moisture, color, and that signature pumpkin flavor.
- 1 large egg: Enriches the dough for a soft, rich texture.
- 1/4 cup unsalted butter, melted: Adds tenderness and buttery flavor.
- 1 teaspoon salt: Balances sweetness and enhances flavor.
- 3 1/2 to 4 cups all-purpose flour: Builds structure, adjusting for the perfect dough softness.
- 1/2 teaspoon ground cinnamon (optional): Gives a warm, spicy note that pairs perfectly with pumpkin.
- 1/4 teaspoon ground nutmeg (optional): Provides a subtle depth and aromatic flair.
- Extra melted butter for brushing the tops (optional): Creates a shiny, irresistible finish on the baked rolls.
How to Make Pumpkin Dinner Rolls Recipe
Step 1: Activate the Yeast
Start by combining your warm milk with the yeast and a tablespoon of sugar in a small bowl. Let this mixture sit for about 5 to 10 minutes until it becomes foamy on top, which means the yeast is alive and kicking. This step is essential for those perfectly risen rolls.
Step 2: Mix the Dough
Next, whisk together the pumpkin puree, remaining sugar, egg, melted butter, and salt in a large bowl until smooth. Now add the yeast mixture and stir everything well. Gradually incorporate 3 1/2 cups of flour, along with the optional cinnamon and nutmeg, until you have a soft dough that’s no longer sticky. This balance creates the perfect base for the rolls.
Step 3: Knead the Dough
Turn your dough out onto a floured surface and knead it for about 5 to 7 minutes. If you prefer, use a stand mixer fitted with a dough hook for about 5 minutes instead. The goal is a smooth, elastic dough. Once kneaded, pop it into a greased bowl, cover, and let it rise in a cozy warm spot for 1 to 1 1/2 hours until it doubles in size.
Step 4: Shape the Rolls
After your dough has puffed up nicely, punch it down gently and divide it into 12 to 16 equal portions. Shape each piece into a round ball and arrange them on a greased or parchment-lined baking sheet, or place them snugly into a greased 9×13-inch baking dish for pull-apart delight.
Step 5: Second Rise
Cover the shaped rolls and give them a second rest for 30 to 45 minutes. This final rise lets the dough puff up just until soft and airy, preparing them for a light, fluffy texture once baked.
Step 6: Bake the Rolls
Preheat your oven to 350°F (175°C) and slide in your rolls. Bake for 15 to 20 minutes until the tops turn a beautiful golden brown and they sound hollow when tapped on the bottom. The smell alone will make your kitchen inviting and cozy.
Step 7: Brush with Butter and Serve
Right after pulling them from the oven, brush the tops with melted butter for that gorgeous sheen and rich flavor boost. Let them cool just a little before serving warm rolls that melt in your mouth.
How to Serve Pumpkin Dinner Rolls Recipe
Garnishes
For an extra touch, sprinkle your pumpkin rolls with a pinch of flaky sea salt after the butter brush or add a dusting of powdered sugar for a subtle sweetness. Fresh herbs like rosemary can add a surprising, lovely aroma that pairs beautifully with the spiced dough.
Side Dishes
These rolls are spectacular alongside hearty soups, such as butternut squash or creamy tomato basil, and pair exceptionally well with roasted chicken or turkey dinners. Their softness and slight sweetness balance savory main dishes beautifully.
Creative Ways to Present
Try arranging the rolls in a circular wreath shape for a festive look or serve them in a basket lined with a cozy cloth for a rustic vibe. If you’re feeling adventurous, slice and toast leftover rolls for pumpkin-flavored bruschetta topped with cream cheese and cranberry sauce.
Make Ahead and Storage
Storing Leftovers
Keep any leftover rolls in an airtight container at room temperature for up to 3 days. To maintain softness, store them with a slice of bread or a damp paper towel inside the container.
Freezing
These pumpkin dinner rolls freeze beautifully. Place completely cooled rolls in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 3 months to enjoy pumpkin goodness whenever you like.
Reheating
To reheat, wrap rolls in foil and warm them in a 300°F oven for 10 to 15 minutes, or microwave individually wrapped rolls for 15 to 30 seconds. Brush with a bit of melted butter after reheating for that freshly baked taste.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree because pie filling contains added sugar and spices that could alter the dough’s texture and flavor. Puree keeps the rolls balanced and adaptable to your taste.
Do I have to add cinnamon and nutmeg?
Those spices are optional but highly recommended as they enhance the warm pumpkin flavor. Feel free to omit or adjust the amounts based on your preference.
How do I know if the rolls are done baking?
Golden brown tops and a hollow sound when tapping the bottom are great indicators that your rolls have baked through perfectly.
Can I make this recipe with whole wheat flour?
Whole wheat flour can be used but may result in denser rolls. Try substituting half the flour for whole wheat to maintain softness while adding a nutty flavor.
Is this recipe suitable for freezing before baking?
Yes! After shaping the rolls, you can freeze them on a baking sheet and transfer to a container. When ready, thaw, allow the second rise, and bake as usual.
Final Thoughts
Once you try this Pumpkin Dinner Rolls Recipe, these fluffy, flavorful breads will surely become a regular feature at your table. They bring a cozy touch of fall to every meal and are surprisingly simple to make. Grab your ingredients, and let’s bake some happiness together—you won’t regret it!
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Pumpkin Dinner Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12-16 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These soft and fluffy Pumpkin Dinner Rolls combine the subtle sweetness and warm spices of pumpkin puree with a tender yeast dough, making them perfect for fall dinners and holiday gatherings. Lightly spiced with cinnamon and nutmeg, these rolls are easy to prepare and bake to golden perfection.
Ingredients
Wet Ingredients
- 3/4 cup warm milk (110°F/45°C)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1/4 cup unsalted butter, melted
- Extra melted butter for brushing the tops (optional)
Dry Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup sugar
- 1 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Activate the Yeast: Combine warm milk, yeast, and 1 tablespoon of sugar in a small bowl. Let sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix the Dough: In a large bowl, whisk together pumpkin puree, remaining sugar, egg, melted butter, and salt. Add the activated yeast mixture and stir to combine. Gradually add 3 1/2 cups of flour along with cinnamon and nutmeg if using. Mix until the dough is soft but not sticky.
- Knead the Dough: Turn the dough onto a floured surface and knead for 5-7 minutes by hand, or use a stand mixer with a dough hook for 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours until doubled in size.
- Shape the Rolls: Punch down the risen dough and divide it into 12 to 16 equal portions. Shape each portion into a ball and place them on a greased or parchment-lined baking sheet or in a greased 9×13-inch baking dish.
- Second Rise: Cover the shaped rolls and let them rise for 30-45 minutes until puffed up.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 15-20 minutes or until they are golden brown and sound hollow when tapped on the bottom.
- Brush with Butter and Serve: Remove the rolls from the oven and brush the tops with melted butter if desired. Allow rolls to cool slightly before serving for best texture.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid extra spices and sugar.
- Make sure the milk is warm, not hot, to effectively activate the yeast without killing it.
- Adjust flour amount as needed; dough should be soft but manageable.
- Optional spices (cinnamon and nutmeg) enhance the fall flavor, but can be omitted for a more neutral roll.
- Brush rolls with melted butter after baking for a shiny, soft crust.
- These rolls freeze well; thaw and warm before serving.
