There’s something magical about the smell of freshly baked bread, especially when it’s infused with pumpkin.
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These pumpkin dinner rolls are soft, slightly sweet, and irresistibly golden, perfect for cozy family dinners or toddler-friendly meals. My twins love pulling them apart (and sneaking buttery bites while they’re still warm!).
Why You’ll Love This Pumpkin Dinner Rolls Recipe
- Soft and Fluffy: Pumpkin puree makes these rolls pillowy and tender, with a melt-in-your-mouth texture.
- Kid-Friendly Flavor: Lightly sweet and buttery, perfect for little hands (and picky eaters).
- Simple Ingredients: Uses pantry staples and one fresh pumpkin — no fancy equipment needed.
- Versatile: Delicious with soups, stews, or as mini sandwich buns for leftover turkey or ham.
Ingredients and Substitutions
- Pumpkin (1 lb): Fresh pumpkin gives these rolls their color and mild sweetness. You can use canned pumpkin puree if you’re short on time — just ensure it’s 100% pure pumpkin, not pie filling.
- Sugar (½ cup): Balances the earthy pumpkin flavor and helps activate the yeast. Reduce to ¼ cup for a less sweet version.
- Yeast (2 tsp): Active dry yeast works perfectly. If using instant yeast, skip the proofing step and mix it directly into the dry ingredients.
- Salt (1 tsp): Essential for flavor balance — don’t skip it.
- Butter (2 tbsp): Adds richness and that irresistible buttery aroma. Substitute with margarine or coconut oil for a dairy-free version.
- All-purpose flour (3 ½ cups): Gives structure to the rolls. You can swap 1 cup for whole wheat flour for a heartier texture.
- Egg yolk (1): Creates that shiny, golden top. If avoiding eggs, brush with milk or melted butter instead.
- Milk (1 tbsp): Combined with the yolk for a smooth glaze.
- Water (2 tbsp): Used to activate the yeast — make sure it’s lukewarm, not hot.
Tips for Making Perfect Pumpkin Dinner Rolls
- Check your yeast: If the yeast doesn’t foam after 5–10 minutes, it’s likely inactive. Start over with fresh yeast.
- Soft dough is key: The dough should be slightly sticky but manageable. Resist the urge to add too much flour.
- Let it rise fully: The first rise should double the dough’s size; this ensures light, airy rolls.
- Don’t overbake: Watch for a golden top. Overbaking can make them dense.
- Serve warm: These rolls taste best straight from the oven with a pat of butter or a drizzle of honey.
Pumpkin Dinner Rolls Recipe FAQs
Can I use canned pumpkin puree?
Absolutely! Just make sure it’s pure pumpkin, not pumpkin pie mix.
How do I store these rolls?
Once cooled, store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. Warm in the oven before serving.
Can I freeze the dough?
Yes. Freeze the shaped rolls on a tray, then store them in a freezer bag. Thaw and let rise before baking.
Are these sweet or savory?
They’re lightly sweet, more like classic dinner rolls with a hint of pumpkin. Perfect with both savory meals and sweet spreads.
Can toddlers eat these?
Yes! They’re soft, easy to chew, and naturally sweetened. Just skip the butter brushing if you’re serving to infants under one.
Serving Ideas
- Pair with creamy pumpkin soup or hearty beef stew.
- Slice and stuff with turkey and cranberry sauce for leftover magic.
- Toast and top with almond butter for a toddler-approved breakfast.
- Serve with whipped honey butter for a touch of indulgence.
Pumpkin Dinner Rolls
Soft, golden rolls with a hint of pumpkin sweetness. Perfect for cozy family dinners, holidays, or toddler-friendly meals.
Ingredients
Equipment
Method
- Cook the Pumpkin: Peel and cube the pumpkin. Cover with water and cook until tender. Drain and mash into a smooth puree. Let cool slightly.
- Activate the Yeast: In a small bowl, combine warm water, 1 tablespoon sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Make the Dough: In a large bowl, combine pumpkin puree, yeast mixture, remaining sugar, flour, butter, and salt. Mix with a spoon, then knead for about 8–10 minutes until soft and elastic.
- First Rise: Place dough in a greased bowl, cover with a clean towel, and let rise in a warm spot until doubled in size (about 1 hour).
- Shape the Rolls: Punch down the dough to release air. Divide into 12 equal pieces and shape into smooth balls. Arrange them on a greased baking sheet close enough to touch after rising.
- Second Rise: Cover again and let rise for 30–45 minutes until puffy and slightly touching.
- Glaze: Whisk egg yolk with milk and brush over the tops of the rolls.
- Bake: Bake in a preheated oven at 350°F (180°C) for 25–30 minutes, or until golden brown.
- Cool and Serve: Let cool slightly on a rack before serving warm with butter or honey.
Notes
- Infant/Toddler-Friendly: For babies under one year, omit added sugar and skip the butter glaze. The pumpkin flavor still shines through!
- Make Ahead: You can prepare the dough a day ahead and refrigerate overnight for slower fermentation and deeper flavor.
- Flavor Boost: Add a pinch of cinnamon or nutmeg for a warm, autumnal touch.
💛 If you make these Pumpkin Dinner Rolls, I’d love to hear what you think!
Leave a comment or a star rating — your feedback helps others discover the recipe too!
If You Loved This Thanksgiving Side Dish, Try These Next:
- Bourbon Cranberry Sauce
- Make Ahead Mashed Potatoes
- Mexican Street Corn Casserole
- Pumpkin Dinner Rolls
- Pumpkin Snickerdoodle Cookies