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–+ servings
Close up of pumpkin dinner rolls.
5 from 1 vote

Pumpkin Dinner Rolls

These pumpkin dinner rolls are super soft and fluffy with a beautiful yellow color that's perfect for fall and the holidays. Pair these dinner rolls with some spiced pumpkin butter (made with actual butter!) for the ultimate combo of sweet, warm spices.
Prep Time30 minutes
Cook Time25 minutes
Proof Time2 hours
Total Time2 hours 55 minutes
Yield: 15 rolls

Ingredients
 

  • ⅔ cup milk warm (between 95 to 105°F)
  • 1½ teaspoons active dry yeast
  • 3¾ cups all-purpose flour plus more for dusting (fluffed, spooned, and leveled) *see notes
  • 3 tablespoons granulated sugar
  • 1 teaspoon Kosher salt plus more for sprinkling
  • ¾ cup pumpkin puree NOT pumpkin pie mix
  • 1 large egg
  • 3 tablespoons unsalted butter softened (plus more for greasing baking dish)
  • 1-2 tablespoons milk optional for brushing
  • 1 tablespoon unsalted butter melted

Instructions

  • Make the dough:
    Sprinkle the yeast over the warm milk and give it a stir. Set it aside and allow the yeast to dissolve and activate, about 3 to 5 minutes.
  • In the stand mixer bowl, add the flour, sugar, and salt. Mix to combine.
  • Once the yeast has dissolved and activated, add it to the flour mixture along with the pumpkin puree and egg. Using the hook attachment, mix on medium low speed until the dough roughly comes together. Then increase the speed to medium high and knead the dough until it's smooth, supple, and passes the window pane test. This dough is a little on the sticky side and depending on your environment, it may need an extra tablespoon of flour. BUT don't add too much or the rolls will become dense!
    *See notes down below for more details on the window pane test.*
  • At this point, add the 3 tablespoons of softened butter and knead the dough on medium speed until all the butter is absorbed. If you want to quicken this process, we recommend kneading and incorporating the by hand.
  • Proofing and shaping:
    After the butter has been incorporated, round out the dough and transfer to a clean bowl. Allow it to proof in a warm area until doubled, about 45 minutes to 1 hour.
  • When the dough is almost doubled, prepare a 9x13 inch rectangular baking pan/casserole dish. Lightly grease it with softened butter or a baking spray. Set aside until needed.
  • Once the dough has doubled, punch down the dough to deflate it and roughly knead it back to its original size. Turn the dough onto a clean work surface or a pastry mat lightly dusted with flour.
  • Evenly divide the dough into 15 pieces and round each piece into a tight ball. Place the dough balls in the greased baking pan, keeping each dough ball evenly spaced apart.
  • Allow the rolls to proof in a warm area until almost doubled, about 45 minutes to 1 hour. If proofing in an open environment, make sure to keep the rolls covered with cling wrap or a lid.
  • Bake:
    When the dough is almost doubled, preheat the oven to 350°F. Also, lightly brush the top of each roll with some milk.
  • Once the dough has doubled and the oven is at 350°F, bake the pumpkin dinner rolls for about 22 to 25 minutes, or until the tops are golden brown and the internal temperature is at least 190°F.
  • Remove the pan form the oven and immediately brush with the melted butter and top with a light sprinkle of kosher salt or a flakey salt of your choice.
  • Allow the dinner rolls to cool for at least 10 minutes, or until they are comfortable to handle before removing from the pan. Enjoy while warm or at room temperature!

Notes

Please refer to the post above for step by step photo reference, tips, storage, and FAQs!
  • Fluff, spoon, and level - Using a scale is the most preferred measuring method, especially for baking recipes. This flour measuring technique is the next best alternative. To use this method:
    1. Fluff up the flour in the bag or the flour canister.
    2. Spoon the fluffed flour into the measuring cup, without shaking or tapping, until the flour overflows.
    3. Use a straight-edge, like a the back of a butter knife, to scrape off the excess flour.
  • Window pane test - To see if a dough passes the window pane test, pinch off a small amount of dough and gently stretch it between your fingers until it's thin enough to see silhouettes through it. If the dough does not tear, it passed the test. If it tears, keep kneading a bit longer. See the post above for more details and photo reference.

Nutrition

Serving: 1roll | Calories: 166.8kcal | Carbohydrates: 27.9g | Protein: 4.3g | Fat: 4.1g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21.8mg | Sodium: 166.1mg | Potassium: 85mg | Fiber: 1.3g | Sugar: 3.5g | Vitamin A: 2037IU | Vitamin C: 0.5mg | Calcium: 25.4mg | Iron: 1.7mg
Keywords: homemade bread
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