Quick and easy pumpkin dinner rolls are soft and fluffy and make the perfect bread roll to serve this fall. They are flaky and buttery and packed with warm and comforting pumpkin for a subtle yet not overpowering flavour. The best part? You only need to spend 15 minutes of actual prep work to make these.
I love to pair our meals with a side of bread. My go to recipes have always been our skillet dinner rolls and green onion dinner rolls, but now I'm all about these easy pumpkin dinner rolls. They are the perfect bread to serve with a classic warm and cozy fall dinner, especially on Thanksgiving.
Ingredients
- pumpkin puree - I used canned pumpkin puree (do not use pumpkin pie mix). You can also used homemade pumpkin puree.
- all-purpose flour
- milk and butter - adds fat content for fluffier and softer rolls.
- eggs - leavening agent to promote rising.
- active dry yeast or instant yeast
- granulated sugar - helps the dough rise faster by "feeding" the yeast.
- salt
- melted butter - optional for brushing on top of the rolls at the end for an extra shiny top.
- condensed milk - optional, for serving.
You will also need a kitchen scale or measuring cups and spoons, mixing bowl, and a quarter sheet baking pan.
How to Make the Best Pumpkin Dinner Rolls
- Prepare the dough. In a large bowl, add pumpkin puree, milk, butter, one egg, yeast, sugar, and salt together in a large mixing bowl. Whisk to combine, about one minute. Add flour and stir well to combine until there are no dry flour visible in the bowl. Make sure to scrape down the sides of the bowl with a spatula.
- Knead the dough. Transfer the dough onto a clean and lightly greased surface. The oil will help keep the dough from sticking to your hands initially. You can also lightly oil your hands. Knead the dough until the dough is smooth and not sticky at all. It should take less than 5 minutes of kneading by hand to achieve a non-sticky and smooth dough ball.
Tips for Kneading Dough
- How to knead dough: Knead the dough by pushing it down and outward using the palms of your hands. Fold the dough in half toward you and press down. Repeat this motion by pushing the dough down and outward, and then folding over towards you. This helps build up gluten strength in dough that is responsible for making the bread fluffy.
- How to test if dough is well-kneaded: A well-kneaded dough is smooth and can hold its shape. You can test the dough by giving it a firm poke with your finger. The indentation should bounce right back. If it doesn't bounce back and stays like a dimple, keep kneading for a few more minutes.
- Proof the dough (first rise). Transfer the kneaded dough back into the bowl. Lightly apply some oil over the dough with a brush and cover the bowl with the lid. Let it rise for 1 hour or until doubled in size.
- Shape the rolls. Transfer the dough onto a clean surface and deflate the dough ball by punching the air out or pressing down with a rolling pin. Roll the dough into a log and divide it into 15 equal pieces with a knife or bench scraper. Cover the dough with a damp cloth or cling wrap to prevent it from drying. Take one piece at a time and shape each piece into a smooth ball.
- Proof the rolls (second rise). Transfer the dough balls to a greased quarter sheet baking pan. Cover the baking tray with aluminum foil or seal it in a large Ziploc bag and let the rolls rise for one hour. The rolls should almost double in size.
PRO TIP: Letting the dough rise in a warmer area will help the rolls rise faster. I leave my baking sheet in the oven (turned off) and leave another pan filled with boiling water at the bottom of the oven to help the rolls rise (proof) faster.
- Bake the rolls. Bake in a preheated 375 F oven for 20 minutes, or until the tops are golden brown. Lightly brush some melted butter on top and let the rolls cool on a wire rack for 15 minutes before serving.
How to Serve Pumpkin Dinner Rolls
Serve these pumpkin dinner rolls on their own with a drizzle of sweet condensed milk. It is so delicious. Or serve it alongside a classic fall meal. Some of my favourites with apple dijon braised chicken thighs (the dinner rolls are perfect for soaking up all the juice), roasted butternut squash soup (or any of my favourite fall soups), and creamy skillet chicken with lemon garlic sauce.
How to Store Dinner Rolls
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week. To reheat, place them in the oven for 7-8 minutes at 300 F, or in the air fryer for 5 minutes at 300 F.
More Easy Bread Recipes
- Rosemary Cornbread
- Homemade No Yeast Biscuits
- Easy Cornbread Muffins
- Garlic Cheddar Biscuits
- Green Onion Dinner Rolls
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Recipe
Easy Pumpkin Dinner Rolls
- Total Time: 2 hours 35 minutes
- Yield: 15 (two-inch) dinner rolls 1x
- Diet: Vegetarian
Description
Quick and easy pumpkin dinner rolls are soft and fluffy, flaky and butter, and perfect to serve alongside a warm and cozy fall meal or Thanksgiving dinner.
Ingredients
- 100 grams pumpkin puree (½ cup)
- 100 grams milk, at room temperature (½ cup)
- 50 grams butter, softened at room temperature (¼ cup)
- 1 large egg
- 6 grams active dry yeast or instant yeast (2 teaspoons)
- 12 grams granulated sugar (1 tablespoon)
- 6 grams salt (1 teaspoon)
- 350 grams all-purpose flour (2 + ½ cups)
- 1 tablespoon melted butter (optional, for a shiny top)
- 1 tablespoon condensed milk (optional, for dipping)
Instructions
Prepare the Dough:
- In a large bowl, add pumpkin puree, milk, butter, one egg, yeast, sugar, and salt together in a large bowl. Whisk to combine, about one minute.
- Add flour and stir well to combine until there are no dry flour visible in the bowl. Make sure to scrape down the sides of the bowl with a spatula.
Knead the Dough:
- Transfer the dough onto a clean and lightly greased surface. The oil will help keep the dough from sticking to your hands initially. You can also lightly oil your hands.
- Knead the dough until the dough is smooth and not sticky at all (*see notes below on how to knead dough). Because of the high fat content (butter and milk) in this recipe, it should take less than 5 minutes of kneading by hand to achieve a non-sticky and smooth dough ball. A well-kneaded dough is smooth and can hold its shape. You can test the dough by giving it a firm poke with your finger. The indentation should bounce right back. If it doesn't bounce back and stays like a dimple, keep kneading for a few more minutes.
Proof the Dough (First Rise):
- Transfer the kneaded dough back into the bowl. Lightly apply some oil over the dough with a brush and cover the bowl with the lid. Let it rise for 1 hour or until doubled in size.
Shape the Rolls:
- Transfer the dough onto a clean surface and deflate the dough ball by punching the air out or pressing down with a rolling pin.
- Roll the ball of dough into a log and divide it into 15 equal pieces with a knife or bench scraper. Cover the dough with a damp cloth or cling wrap to prevent it from drying. When the dough loses moisture, it tends to form hard skin around its surface, which creates a crust when baking.
- Take one piece at a time, flatten each dough with your hands, and fold and press all edges into the center. Then, turn it over and cup the dough in your palm, making circular motions and shape each piece into a smooth, round ball. It should take less than 30 seconds to roll each piece into a smooth ball.
- Transfer the dough balls to a greased quarter sheet baking pan.
Proof the Rolls (Second Rise):
- Cover the baking tray with aluminum foil or seal it in a large Ziploc bag. Let the rolls rise for one hour. The rolls should almost double in size. Letting the dough rise in a warmer area will help the rolls rise faster. I leave my baking sheet in the oven (turned off) and leave another pan filled with boiling water at the bottom of the oven to help the rolls rise (proof) faster.
Bake the Rolls:
- Preheat oven to 375 F.
- Bake for 20 minutes or until the tops are golden brown. Lightly brush some melted butter on top and let the rolls cool on a wire rack for 15 minutes before serving.
- Serve with a side of condensed milk for dipping.
Notes
Equipment used: kitchen scale or measuring cups and spoons, mixing bowl, and quarter sheet baking pan.
How to knead dough: Knead the dough by pushing it down and outward using the palms of your hands. Fold the dough in half toward you and press down. Repeat this motion by pushing the dough down and outward, and then folding over towards you. This helps build up gluten strength in dough that is responsible for making the bread fluffy.
How to test if dough is well-kneaded: A well-kneaded dough is smooth and can hold its shape. You can test the dough by giving it a firm poke with your finger. The indentation should bounce right back. If it doesn't bounce back and stays like a dimple, keep kneading for a few more minutes.
- Prep Time: 15 minutes (+2 hour rising)
- Cook Time: 20 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
Dina Gonzalez says
Just baked these rolls to test them for Thanksgiving. Looks like I found a winner. These rolls were so easy to make and good. I made a small adjustment. In a small glass bowl, I combined warm milk (130 degrees), sugar and yeast for 10 minutes. Then added it to a big bowl with the pumpkin, egg and butter.
Sam Hu | Ahead of Thyme says
Thank you so much Dina! Enjoy!
April says
I made these buns this evening, and they were excellent. The texture was soft and fluffy, and were an excellent side to homemade soup. The only thing I did different was added only half the sugar as I don't like sweeter breads. Thanks for the recipe. Will make at Christmas this year too!
Sam Hu | Ahead of Thyme says
Thank you so much April! Enjoy!
Kristen says
I was looking for something different to make with pumpkin instead of just sweets and these were exactly what I needed…the perfect amount of pumpkin taste. I had to keep adding flour because the dough was too sticky to knead and I added a little pumpkin pie spice just because. the time to make these is so worth it. They turned out so soft and fluffy 🙂 Thank you so much for the recipe! If I could give it more than 5 stars I would
Sam Hu | Ahead of Thyme says
Thank you so much Kristen! So happy you liked the recipe!!
Marisa Franca Stewart says
Your rolls looked so light and fluffy I just had to try out the recipe. Luckily we have several cans of pumpkin puree. The recipe was so easy to make -- I couldn't believe and the taste was amazing. These rolls will be perfect for Thanksgiving. What I like is that they aren't too sweet so they go along with all of the savory meats. I've pinned the recipe to my special Holiday Board.
Sam | Ahead of Thyme says
Thank you so much Marisa! So happy you liked the recipe. It's PERFECT for Thanksgiving! 🙂
Carol Borchardt says
These are beautiful and so perfect! The rolls are one of my favorite parts of Thanksgiving dinner! Love that these take only 15 minutes of prep. Perfect for such a busy time!
Sam | Ahead of Thyme says
Aw thank you so much! So glad you liked the recipe!