Pumpkin Dinner Rolls

These fluffy Pumpkin Dinner Rolls are filled with fall pumpkin spice flavor and have a buttery crusty top layer. These deliciously soft dinner rolls are perfect for any fall or Thanksgiving meal.

Pumpkin Dinner Rolls

Sometimes the bread is just too irresistible to ignore and I’ve been known to ruin my dinner on more occasions than once from filling up on dinner rolls. When these rolls are combined with the crisp fall weather and laced with seasonal spice there’s just no hope of pushing the bread basket away.

These dinner rolls are made using active dry yeast and require a little time for the dough to rise, but they’re well worth the wait.

Ingredients in Pumpkin Dinner Rolls

Because making bread can sometimes be tricky the ingredients in this recipe are all very important. You really can’t change any of them except to substitute canned sweet potato for the canned pumpkin.

• Whole Milk: the milk is used to bind the dry ingredients together and the fat in whole milk will moisturize and tenderize the rolls.
• Brown Sugar: the sugar helps to sweeten the rolls, but more importantly it helps to activate the yeast.
• Butter: butter is also an important fat in baking these rolls that also adds flavor.
• Salt
• Active Dry Yeast: this ingredient leavens the bread and provides an airy light texture.
• Warm Water: because the active dry yeast needs to be dissolved before using it you’ll need to place it in warm water that is about 110ºF in temperature.
• Flour: for this recipe, you will need two kinds of flour. The first is all-purpose flour and the second is whole wheat flour, which provides a denseness to each roll.
• Pumpkin: the star of the show is pumpkin, which gives the rolls an orange hue as well as a dense texture.
• Pumpkin Pie Spice: you can make your own pumpkin pie spice or you can purchase some at the store. This adds a sweet and seasonal spice flavor to the rolls.

How to Make Pumpkin Dinner Rolls

1. Make Warm Milk Mixture: Warm the milk, brown sugar, 4 tablespoons of the butter, and salt in a small saucepan.
2. Activate the yeast: In the bowl of an electric mixer (or using a large bowl), dissolve the active dry yeast in warm water. Stir in the milk mixture.
3. Mix the remaining ingredients: Add 1 1/2 cups flour, all of the whole wheat flour, pumpkin, and pumpkin pie spice to the electric mixer bowl. Using the dough hook mix the ingredients on low until a soft dough is formed. If the dough is too sticky add the remaining flour.
4. Knead the dough: Increase the speed to medium and continue to knead the dough for 5 to 7 minutes until it’s smooth and slightly sticky.
5. Let the dough rise: Spray a large glass bowl with cooking oil and place the dough in it turning it over to coat all sides. Cover and place in a warm place to let rise and double in size.
6. Shape into rolls: Punch the dough down and divide it into 15 pieces. Shape into balls and place in a greased 9×13-inch baking dish.
7. Bake: Preheat the oven to 375ºF. Melt the remaining butter and brush over the tops of the rolls. Bake for 20 to 25 minutes or until golden brown.

How to Store Dinner Rolls

Place the pumpkin dinner rolls in an air-tight container or a zip-top bag for safe storing. The rolls will last 5 to 7 days.

How to Reheat Dinner Rolls

Set the oven to 300ºF and coat the tops of the rolls lightly with melted butter. Place them on a baking sheet and heat them in the oven for 7 to 8 minutes or until warm.

Tips for Making the Best Pumpkin Dinner Rolls

• Make sure to let the dough rise in a warm spot. If you have a proof setting on your oven this is best or if you can set your oven to 100ºF.
• Spray the bowl lightly with cooking spray before setting the bread dough in it. Then turn the dough over to coat all sides before covering it.
• I prefer to use an electric mixer fitted with the bread hook to ensure the dough is perfectly kneaded.

FAQ’s for Making Pumpkin Dinner Rolls

Can I use sweet potato instead of pumpkin?

Yes. If you’d like to swap the canned pumpkin for sweet potato I recommend using canned sweet potato puree. It has a similar consistency to pumpkin and the rolls will turn out the same, but slightly sweeter.

Why isn’t my dough rising?

It may not be humid or warm enough. If you have a “proof” setting on your oven I recommend using it, which is usually around 100ºF. If you don’t have this option place your oven on the lowest possible setting, loosely cover the bowl with plastic wrap or a light-weight towel, and place it in the oven.

Make sure to pay attention and check the dough often if the oven setting is higher than 100ºF though. It will likely rise much quicker and you don’t want it to start cooking because of the higher temperature.

Can I make pumpkin dinner rolls ahead?

Absolutely. You can make the pumpkin dinner rolls up to a day in advance and keep them stored in an air-tight container or zip-top bag. Make sure to squeeze the air out of the zip-top bag so the rolls don’t dry out or harden.

Try these savory pumpkin recipes next:

• Pumpkin White Bean Chili
• Beef and Pumpkin Ragu
• Butternut Squash Pumpkin Soup
• Pumpkin Sausage Chili

Pumpkin Dinner Rolls

These fluffy Pumpkin Dinner Rolls are filled with fall pumpkin spice flavor and have a buttery crusty top layer. These deliciously soft dinner rolls are perfect for any fall or Thanksgiving meal.

5 from 5 votes

Print Pin Rate

Course: Bread

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Rise Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours 15 minutes minutes

Servings: 15 rolls

Calories: 165kcal

Author: Aimee Mars

Equipment

• ▢
  Small Saucepan
• ▢
  Candy Thermometer
• ▢
  Electric Mixer
• ▢
  Large Mixing Bowl
• ▢
  9×13 Baking Dish

Ingredients

• ▢ 3/4 cup Whole Milk
• ▢ 1/3 cup Brown Sugar packed
• ▢ 5 tablespoons Butter Divided
• ▢ 1 teaspoon Salt
• ▢ 2 packages (1/4-ounce each) Active Dry Yeast
• ▢ 1/2 cup Warm Water 110ºF to 115ºF
• ▢ 2 cups Flour
• ▢ 1½ cups Whole Wheat Flour
• ▢ 1/2 cup Canned Pumpkin
• ▢ 1 teaspoon Pumpkin Pie Spice

Instructions

• Warm the milk, brown sugar, 4 tablespoons of the butter, and salt in a small saucepan to 110ºF to 115ºF; set aside.
• In the bowl of an electric mixer (or using a large bowl), dissolve the active dry yeast in warm water (water should also be about 110ºF to 115ºF). Stir in the milk mixture.
• Add 1 1/2 cups flour, all of the whole wheat flour, pumpkin, and pumpkin pie spice to the electric mixer bowl. Using the dough hook mix the ingredients on low until a soft dough is formed. If the dough is still too sticky add the remaining flour.
• Increase the speed to medium and continue to knead the dough for 5 to 7 minutes until it's smooth and slightly sticky. Spray a large glass bowl with cooking oil and place the dough in it turning it over to coat all sides. Cover and place in a warm place to let rise and double in size, about 1 hour (If kneading by hand turn the dough out onto a floured surface and knead until smooth, about 6 to 8 minutes).
• Punch the dough down and divide into 15 pieces. Shape into balls by making a c-shape with your hand and rolling the dough on a hard flat surface.
• Place the prepared dough balls into a greased 13×9-inch baking pan, cover and let rise for 30 minutes or until doubled.
• Preheat the oven to 375ºF. Melt the remaining butter and brush over the tops of the rolls. Bake for 20 to 25 minutes or until golden brown. Remove and let cool for about 15 minutes before serving.

Notes

• Make sure to let the dough rise in a warm spot. If you have a proof setting on your oven this is best or if you can set your oven to 100ºF.

Nutrition

Serving: 1roll | Calories: 165kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 196mg | Potassium: 101mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1407IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

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