Description
These Pumpkin Dinner Rolls are soft, fluffy, and slightly sweet with warm spices, perfect for fall gatherings or any time you want a comforting homemade bread. Made with pumpkin puree and aromatic cinnamon and nutmeg, they add a seasonal twist to classic dinner rolls.
Ingredients
Scale
Yeast Activation
- 3/4 cup warm milk (110°F/45°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar (from the 1/4 cup total sugar)
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 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. Add the foamy yeast mixture to this bowl and stir to combine. Gradually add 3 1/2 cups of all-purpose flour along with cinnamon and nutmeg if using, mixing until you get a soft but not sticky dough.
- Knead the Dough: Turn the dough onto a floured surface and knead by hand for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook at medium speed for about 5 minutes. Place the kneaded dough into a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 1 1/2 hours until it doubles in size.
- Shape the Rolls: After the first rise, punch down the dough to release the air. Divide it into 12-16 equal portions and shape each portion 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, spacing them evenly.
- Second Rise: Cover the shaped rolls with a towel or plastic wrap and let them rise again for 30-45 minutes until puffed up and nearly doubled in size.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 15-20 minutes until they turn golden brown and sound hollow when tapped on the bottom, indicating they are fully baked.
- Brush with Butter and Serve: Remove the rolls from the oven and immediately brush the tops with melted butter if desired for a glossy finish and extra flavor. Allow them to cool slightly before serving warm.
Notes
- The dough should be soft but not overly sticky; adjust flour amount slightly if needed.
- Using fresh, warm milk helps activate the yeast properly.
- Optional spices like cinnamon and nutmeg add a lovely autumn flavor but can be omitted for a plainer roll.
- Brush with melted butter right after baking for a shiny, flavorful crust.
- These rolls freeze well; thaw and warm before serving.
- For a dairy-free option, substitute milk and butter with plant-based alternatives.
