Pumpkin Dinner Rolls are a delightful addition to any meal, especially during the fall. The rolls are soft, airy, and infused with the warm flavors of pumpkin and spices, making them perfect for Thanksgiving gatherings or cozy dinners at home.
You can swap the pumpkin puree for homemade puree if you prefer, but ensure it’s well-drained. If you’re avoiding gluten, a gluten-free all-purpose flour can work, but results may vary. For those with egg allergies, a flaxseed egg or applesauce can be tried, though it may alter the texture slightly. Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, and ginger if needed.
Bread & Rolls
Pumpkin Dinner Rolls Recipe
Ingredients
- 2 1/4 teaspoons instant yeast
- 1/4 cup light brown sugar, packed
- 1/2 cup milk, lukewarm
- 4 tablespoons butter, softened
- 2 teaspoons table salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 3/4 cup pumpkin puree
- 4 cups all-purpose flour
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- melted butter, optional
Instructions
- Start by grabbing a spacious bowl and adding in 2 1/4 teaspoons of instant yeast. Next, mix in 1/4 cup of light brown sugar, followed by 1/2 cup of lukewarm milk, 4 tablespoons of softened butter, 2 teaspoons of table salt, 2 teaspoons of pumpkin pie spice, and 2 large eggs. Stir everything together until it’s well combined. After that, introduce 3/4 cup of pumpkin puree and blend it all until you have a lovely smooth mixture. Slowly start incorporating 4 cups of all-purpose flour until your dough reaches a nice soft consistency.
- Now, it’s kneading time. Whether you decide to go the traditional route with your hands or opt for a mixer, work that dough until it’s smooth and elastic. The should take you around 5 to 10 minutes. Once you’ve achieved that texture, place the dough into a lightly greased bowl. Cover it up and let it rest in a warm area for 60 to 75 minutes, until it’s all puffy, but don’t worry about it doubling in size.
- When the dough has risen, gently deflate it and turn it out onto a floured surface. Cut it into 24 equal pieces, then shape each piece into a smooth ball. If you’re going for pull-apart rolls, arrange them closely in two greased 9-inch round cake pans. For individual rolls, space them out on a greased baking sheet, ensuring there’s a little room between them.
- Grab a cloth and drape it over the rolls, then let them rise for 1 1/2 to 2 hours until they’re puffy. About 10 minutes before baking, preheat the oven to 350°F. If you like, you can brush the rolls with egg wash for that shiny finish before they hit the oven.
- Bake the rolls for 25 to 30 minutes until they are golden brown. A digital thermometer inserted into the center of a roll should read at least 190°F. If they brown too quickly, tent them with foil during the last few minutes of baking.
- When the rolls are out of the oven, feel free to brush on some melted butter if you desire. Allow them to cool in the pan for a few minutes before moving them to a wire rack. Enjoy the warm goodness.
Tips
- The rolls can be made a day ahead; just store them in an airtight container at room temperature after cooling.
- Leftover rolls keep well for a few days at room temperature or can be frozen for up to three months. Just thaw and warm before serving.
- For a fun twist, try adding a sprinkle of cinnamon sugar on top before baking for a sweet touch.
If you’re looking for a soft and fluffy option, I highly recommend Soft Dinner Rolls. They are an excellent choice for family dinners and gatherings, and they pair beautifully with any meal.