Description
These soft and fluffy Pumpkin Dinner Rolls are the perfect fall bread, combining warm spices and the natural sweetness of pumpkin for a deliciously comforting treat. Lightly spiced with cinnamon and nutmeg, these rolls are ideal for holiday meals or as a cozy snack.
Ingredients
Scale
Yeast Mixture
- 3/4 cup warm milk (110°F/45°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar (from the total sugar amount)
Dough
- 1/4 cup sugar (remaining after 1 tablespoon)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
Finishing
- Extra melted butter for brushing the tops (optional)
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk (110°F/45°C), active dry yeast, and 1 tablespoon of sugar. Let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Mix the Dough: In a large bowl, whisk together the pumpkin puree, remaining sugar, egg, melted butter, and salt until well combined. Add the activated yeast mixture and stir. Gradually incorporate 3 1/2 cups of all-purpose flour along with the optional cinnamon and nutmeg until the dough is soft but not sticky, adding more flour as needed up to 4 cups.
- Knead the Dough: Turn the dough out onto a floured surface and knead by hand for 5-7 minutes or use a stand mixer with a dough hook attachment for 5 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 to 1 1/2 hours until it has doubled in size.
- Shape the Rolls: Punch down the risen dough to release the air. Divide it into 12 to 16 equal portions and shape each piece into a smooth ball. Place the dough balls onto a greased or parchment-lined baking sheet or into a greased 9×13-inch baking dish.
- Second Rise: Cover the rolls with a clean towel or plastic wrap and let them rise again for 30-45 minutes in a warm place until they have puffed up.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 15-20 minutes, or until they turn golden brown and sound hollow when tapped on the bottom.
- Brush with Butter and Serve: Remove the rolls from the oven and immediately brush the tops with melted butter if desired. Allow them to cool slightly before serving warm.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- The optional cinnamon and nutmeg add a lovely autumnal spice but can be omitted if desired.
- Ensure the milk is warm (not hot) to properly activate the yeast without killing it.
- Adjust flour amount as needed to achieve a soft but manageable dough consistency.
- These rolls freeze well—cool completely before freezing, then reheat in the oven or microwave.
