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
Scale
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.
