Pumpkin Dinner Rolls are light, fluffy, buttery, and bursting with pumpkin flavor! These easy homemade rolls are the perfect addition to your holiday feast and are made with just a handful of ingredients and are guaranteed to make your house smell amazing! Love pumpkin? Try my Pumpkin Chocolate Chip Bread and Pumpkin Chocolate Chip Cookies!
When I was initially testing this recipe, I wasn’t quite sure what to expect. It was a fun idea though so I gave it a whirl. Literally the first test batch came out soooo good – I was thrilled with the results! I dialed in the recipe even more over a few additional test runs and these rolls are the best thing I’ve made in months. Truly.
What To Serve With These Rolls
The batch you see pictured here was gone in about 3 hours. And I had one roll. The rest were demolished by my husband and boys.
I kid you not. I have now made these about a half a dozen times and we have enjoyed them on their own, with softened butter, and if you have the time, try them with my Brown Sugar Cinnamon Butter or Honey Butter. Your life will never be the same.
The smell of these pumpkin dinner rolls baking is pure heaven. They smell like fall and taste even better. Absolutely delicoius and we will for sure be making a batch a week through the end of winter. They go with pretty much everything (think soups and stews) but are especially delicious served with these recipes:
What You’ll Need
This recipe is very similar to my dinner rolls! There are only three real differences. I used brown sugar instead of granulated sugar and added pumpkin and pumpkin pie spice.
- all purpose flour – the structure and base of this roll recipe
- rapid rise, instant yeast – you can use active dry yeast in this recipe, just know it will take a bit longer to rise
- brown sugar – I went with brown sugar for these rolls because the molasses flavor goes so well with pumpkin
- salt
- milk – make sure it’s warm, but not hot, about 110 – 115 F degrees
- pumpkin – you want to pick up pure pumpkin, not pumpkin pie filling
- pumpkin pie spice – you could use just cinnamon but I love the complexity the pumpkin pie spice adds to the pumpkin rolls
- unsalted butter – gives these rolls a lovely, buttery flavor
- egg – room temperature
- melted butter – to brush on top of the rolls after they’re done baking
How To Make Pumpkin Rolls
My dinner rolls recipe instantly became a favorite with my readers because it’s so darn easy – and fast! This recipe is the same. Let’s take a look:
- Combine 3 cups of flour, yeast, brown sugar, pumpkin, pumpkin pie spice, salt, warm milk, butter, and egg in the bowl of a stand mixer.
- Mix until combined and then additional flour until a ball of dough is formed.The dough should be slightly sticky and soft and pulling away from the edge of the bowl.
- Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise until doubled in size, about 45 minutes.
- Remove the towel or plastic wrap and deflate the dough by punching down lightly.
- Form 24 rolls.
- Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover and let rise for an additional 45 minutes at room temperature or until doubled in size.
- Preheat oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.
- Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.
Tips and Tricks
- Measure out all the ingredients before you get started so you can just dump them in the bowl of the mixer and get started.
- The milk is what activates the yeast so be diligent about checking for the right temperature. You’re looking for about 110F. I warm mine in the microwave in a glass measuring cup and then use this thermometer to check the temperature. If it gets too hot, let it sit until it reaches the right temperature. Killing the yeast is a big no-no.
- The first and second rise times are both about 45 minutes – or until doubled in size. Keep your rolls in a draft free location and cover with a tea towel or plastic wrap.
- Making the rolls the same size ensures an even baking time. If you’re worried about this, pat the dough into a rectangle about 8 x 12 inches. Cut into 4 strips and then cut those strips into 6 squares for a total of 24 rolls. You can use a kitchen scale to weigh them if you prefer.
- When rolling the dough into balls, I like to make them nice and smooth on top by pulling the “seams” down to the bottom and giving it a twist. That’s the side I place on the baking sheet so the top is perfectly rounded and smooth. Watch the video in the recipe card to see me do it.
- Check the rolls at 12 minutes. If they are starting to darken beyond what you prefer, put a piece of foil over the top. I like my rolls a nice golden brown and once it hits that color, I know the rolls are done. Always check a center roll for doneness and then tent with foil if they need a few more minutes.
- Once the rolls are done, brush with butter! This is what gives the top of these pumpkin dinner rolls that irresistible golden sheen.
Spoon and level the flour to avoid dense rolls. These should be light and fluffy!
FAQs
Can these rolls be made in advance? Yes! Follow the instructions through step 9 where the rolls are shaped and placed on the baking sheet or in a baking pan. Cover with plastic wrap and refrigerate overnight. Remove the rolls 3 hours before you need them and let them come to room temperature and then rise. Bake and serve!
Can these rolls be frozen? Yes! Just as mentioned above, complete through step 9 and instead of placing on a baking sheet – flash freeze the rolls instead:
- place rolls on a large baking sheet with space between them and freeze for 30 minutes
- transfer to a freezer safe ziplog bag
- let thaw and then rise before baking
The rolls can also be frozen after they have been baked!
More Favorite Side Dishes
- Loaded Scalloped Potatoes
- Homemade Biscuit Recipe
- Nana’s Famous Green Bean Recipe
- Turkey Gravy
- Twice Baked Potato Casserole
- The BEST Homemade Baked Mac and Cheese
How To Make Pumpkin Dinner Rolls
Pumpkin Dinner Rolls
Ingredients
- 4 ½ -5 ½ cups all purpose flour
- 4 ½ teaspoons rapid rise, instant yeast
- ⅓ cup brown sugar
- 1 teaspoon salt
- 1 cup warm milk 110° - 115° F degrees
- 1 cup pumpkin pure pumpkin, not pumpkin pie filling
- 1 teaspoon pumpkin pie spice
- 5 tablespoons butter softened
- 1 egg room temperature
- 2 tablespoons melted butter to brush on top
Instructions
- Combine 3 cups of flour, yeast, brown sugar, pumpkin, pumpkin pie spice, salt, warm milk, butter, and egg in the bowl of a stand mixer.
- Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
- Increase speed to medium and beat for 2 minutes.
- Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.
- Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl.
- Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise until doubled in size, about 45 minutes.
- Remove the towel or plastic wrap and deflate the dough by punching down lightly.
- Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size. Mine were about 2 ounces each but this will vary depending on how much flour you added.
- Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and let rise for an additional 45 minutes at room temperature or until doubled in size.
- Preheat oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.
- Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.
Leave a Reply