If there’s ever a season to bake something irresistibly fluffy and golden, it’s autumn—and nothing captures coziness quite like this Pumpkin Dinner Rolls Recipe. These rolls are a celebration of fall in every bite, delicately sweet and infused with pumpkin and warming spices. Whether you’re planning a Thanksgiving feast or just want to shake up your weeknight bread basket, this is the kind of homemade roll that gets everyone asking for seconds. It’s a personal favorite that always vanishes in a heartbeat!
Ingredients You’ll Need
The beauty of the Pumpkin Dinner Rolls Recipe is how it transforms a collection of simple ingredients into something spectacular. Every item here builds flavor, creates that pillowy texture, or paints the rolls with a sunny autumn color—and most are probably already in your pantry!
- All-purpose flour: The backbone of our rolls—use extra if the dough is too sticky to handle, and always measure carefully for consistent results.
- Granulated sugar: Adds just the right touch of sweetness and helps the yeast work its magic.
- Instant yeast: Gives the rolls their light, airy rise; one packet will do the trick.
- Salt: This brings out the flavor in every ingredient—bread just isn’t the same without it.
- Ground cinnamon: Infuses warmth and classic autumn flavor—don’t skip it!
- Ground nutmeg: A little goes a long way, giving each roll depth and a whispers of spice.
- Canned pumpkin puree: The star of the show, bringing color, flavor, and moisture; make sure it’s puree, not pumpkin pie filling.
- Warm milk: At about 110°F, this gets the yeast off to a great start and makes for a tender crumb.
- Unsalted butter: Adds richness and a melt-in-your-mouth finish—plus, more for brushing on top after baking!
- Large egg: Binds everything together and helps make the rolls super soft.
- Extra melted butter (for brushing): This final touch leaves the rolls shiny and enhances flavor.
How to Make Pumpkin Dinner Rolls Recipe
Step 1: Mix The Dry and Wet Ingredients
Start your Pumpkin Dinner Rolls Recipe by grabbing a large bowl (or your trusty stand mixer) and combine 3 cups of flour with the sugar, yeast, salt, cinnamon, and nutmeg. In a separate bowl, whisk together the pumpkin puree, warm milk, melted butter, and egg until smooth. The two mixtures look simple alone, but together, they’re the beginning of something magical.
Step 2: Make the Dough
Pour your wet ingredients into the dry, stirring until a soft dough starts to form. If the dough feels sticky or clings to your fingers, gently add the remaining flour, just a bit at a time, until it pulls away from the sides of the bowl. Knead by hand on a floured surface, or let your stand mixer’s dough hook do the work for 6 to 8 minutes, until the dough feels silky and elastic.
Step 3: Let It Rise
Place your kneaded dough in a greased bowl, cover with a clean kitchen towel or wrap, and tuck it somewhere warm. Let it rise until doubled—which usually takes about 1 to 1.5 hours. Watching that dough puff up is like a little hint of the oven-fresh joy ahead!
Step 4: Shape and Second Rise
Once it’s beautifully risen, gently punch down the dough to release extra air. Divide it into 12 even pieces and shape each into a smooth ball. Arrange them in a greased 9×13-inch dish or spaced out on a parchment-lined baking sheet. Cover and let them rise again for 30 to 45 minutes, until plump and puffy—the anticipation builds!
Step 5: Bake and Brush
Preheat your oven to 375°F while the rolls finish rising. Bake them for 15 to 18 minutes until tops are golden and your kitchen smells downright irresistible. As soon as they’re out, brush them with melted butter for that shiny, crave-worthy finish. Now comes the toughest part—waiting just a bit before digging in!
How to Serve Pumpkin Dinner Rolls Recipe
Garnishes
Dress up your Pumpkin Dinner Rolls Recipe by brushing them with maple butter, a sprinkle of flaky sea salt, or even a dusting of cinnamon-sugar. These little extras elevate the rolls and make every bite a touch more special, whether you’re aiming for simple elegance or full-on autumnal celebration.
Side Dishes
Pumpkin dinner rolls are a fantastic match for hearty soups like butternut squash bisque, cozy stews, holiday roasts, or a classic Caesar salad. Their soft texture and subtle sweetness make them versatile enough to cradle any spread—from whipped honey butter to savory herbed butters.
Creative Ways to Present
For a festive touch, shape the dough into mini pumpkins (press a pecan half or a pretzel stick as a “stem” after baking). Stack them in a bread basket lined with a pretty napkin, serve directly from your baking dish for that rustic, just-baked vibe, or tuck a warm roll into individual bread plates to welcome everyone at the table.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cool the Pumpkin Dinner Rolls Recipe completely before storing. Pop them into an airtight container or zip-top bag, then keep them at room temperature for up to two days. They’ll stay pillowy and moist, perfect for snacking or sandwich-making.
Freezing
These rolls freeze beautifully! Once they’re baked and cooled, layer them in a freezer-safe bag or container. They’ll keep for up to three months. When the craving strikes, just thaw on the counter or give them a quick zap in the microwave for breakfast, lunch, or anytime you want a taste of fall.
Reheating
To revive that just-baked magic, simply wrap the rolls in foil and warm them in a 300°F oven for about 10 minutes. If you’re in a hurry, 10-15 seconds in the microwave (covered with a damp paper towel) works wonders to make them soft again. Brush with a touch more melted butter for extra delight.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! If you have fresh pumpkin puree, use it in place of canned. Just make sure it’s smooth and not watery—if your puree seems thin, you might want to drain it in a cheesecloth first to get the right dough consistency for your Pumpkin Dinner Rolls Recipe.
What if I don’t have instant yeast?
No worries! You can substitute with active dry yeast. Just dissolve it in the warm milk with a pinch of sugar first, let it foam for a few minutes, and then proceed with the recipe as written. The rise time might be a tad longer, but the results will still be fabulous!
Can these rolls be made vegan?
Yes—swap the milk and butter for plant-based versions and use a flax “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested until thick) in place of the egg. The Pumpkin Dinner Rolls Recipe turns out every bit as soft and flavorful when made vegan!
How do I know when the rolls are done baking?
Look for lightly golden tops and a hollow sound when you tap them gently; that’s the sign of perfectly baked bread. If you have a thermometer, the center should register about 190°F to ensure the rolls are cooked all the way through.
Can I prepare the dough ahead of time?
Yes! You can make the dough, let it rise the first time, then cover and refrigerate overnight. The next day, shape, rise, and bake as usual. This trick is especially handy for busy holidays or big gatherings when you want fresh rolls without last-minute fuss.
Final Thoughts
If your table is begging for something new and comforting, the Pumpkin Dinner Rolls Recipe is bound to become a seasonal staple. They’re soft, easy to make, and bring a golden glow to any meal. Give them a try—you just might find yourself baking them long after autumn’s leaves have fallen!
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Pumpkin Dinner Rolls Recipe
- Prep Time: 25 minutes (plus 1.5–2 hours rising time)
- Cook Time: 18 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 rolls
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Dinner Rolls are soft, lightly sweet, and perfect for fall meals or holiday dinners. Made with pumpkin puree and warm spices, they are easy to make and great for Thanksgiving or any festive occasion.
Ingredients
Dry Ingredients:
- 3 1/2 cups all-purpose flour (plus more as needed)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast (1 packet)
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 3/4 cup canned pumpkin puree
- 1/2 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
For Brushing:
- 2 tablespoons melted butter
Instructions
- Dry Ingredients: In a large mixing bowl, combine 3 cups of flour, sugar, yeast, salt, cinnamon, and nutmeg.
- Mixing: Add wet mixture to dry ingredients and mix until dough forms. Add more flour if sticky. Knead for 6–8 minutes.
- Rising: Let dough rise until doubled in size, about 1–1.5 hours.
- Shaping: Divide dough, shape into balls, and place in baking dish. Let rise again for 30–45 minutes.
- Baking: Preheat oven to 375°F. Bake rolls for 15–18 minutes until golden. Brush with melted butter.
Wet Ingredients: In a separate bowl, whisk together pumpkin puree, warm milk, melted butter, and egg until smooth.
Notes
- These rolls are soft, lightly sweet, and perfect for fall meals or holiday dinners.
- Make ahead and reheat before serving for convenience.
- For extra flavor, brush with maple butter or sprinkle flaky sea salt.
Nutrition
- Serving Size: 1 roll
- Calories: 190
- Sugar: 5 g
- Sodium: 170 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
