Pumpkin Dinner Rolls
Get ready for the soft, fluffy rolls you’ve ever made! These pumpkin dinner rolls are a real treat and a perfect addition to any Fall meal.
They are so easy to whip up and fill your kitchen with the cozy smell of pumpkin spice.
Your family will be begging for more before they even leave the dinner table. Trust me, these rolls will be the star of the show!
Why You’ll LOVE Pumpkin Dinner Rolls
These rolls are a game-changer for your holiday meals. They are light, airy, and have the perfect touch of pumpkin flavor.
- So Fluffy: They are pillowy soft and melt in your mouth.
- Easy to Make: The recipe is simple, even if you’re new to baking bread.
- Perfect for Holidays: They look so festive on the table for Thanksgiving or Christmas.
- Packed with Flavor: They have a wonderful, warm spice flavor that isn’t too sweet.
- Make-Ahead Friendly: You can prep them ahead of time to make your day easier.
Ingredients You’ll Need
Here are the simple things you’ll need to make these yummy rolls. For the exact amounts, check out the recipe card below!
- All-purpose flour: This is the base that makes your rolls light and fluffy.
- Rapid-rise instant yeast: This helps your dough rise quickly, so you don’t have to wait around.
- Brown sugar: This adds just a little bit of sweetness to your yummy rolls.
- Salt: A little bit of salt brings out all the other amazing flavors.
- Warm milk: Make sure your milk is warm to the touch to keep the yeast happy.
- Pumpkin puree: You’ll want pure pumpkin for this, not the pie filling with extra stuff.
- Pumpkin pie spice: I add McCormick brand because this mix of warm spices makes them smell and taste like fall in your mouth.
- Butter: I use softened butter for the dough and melted butter for brushing on top to make them golden.
- Egg: You’ll need one room-temperature egg to help bind everything together nicely.
How to Make Pumpkin Dinner Rolls
Making these rolls is a piece of cake! Just follow these easy steps, and you’ll have perfect, golden rolls in no time.
Step 1: Mix the Dough
- First, in your stand mixer bowl, whisk together 4 ½ cups of flour, the instant yeast, brown sugar, and salt.
- In a separate bowl, mix the warm milk, pumpkin puree, pumpkin pie spice, softened butter, and egg. Pour the wet ingredients into the dry ingredients.
Step 2: Knead the Dough
Using the dough hook, mix on low speed until the dough comes together. Then, turn the speed up to medium and knead for about 5-7 minutes. The dough should be smooth and pull away from the sides of the bowl. If it’s too sticky, add a little more flour, one tablespoon at a time.
Step 3: Let it Rise
Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean towel and put it in a warm spot. Let the dough rise for about 60-90 minutes, or until it has doubled in size.
Step 4: Shape and Rise Again
- Gently punch down the dough. Divide it into 24 equal pieces and roll each one into a smooth ball. Place the rolls in your greased 9×13 pan.
- Cover the pan with the towel and let them rise again for another 30 minutes. While they rise, preheat your oven to 375°F (190°C).
Step 5: Bake to Perfection
Bake the rolls for 15-20 minutes, or until they are golden brown on top. As soon as they come out of the oven, brush the tops with melted butter. Let them cool for a few minutes before serving. ENJOY!!!
Tips for the Best Pumpkin Rolls
Want to make sure your rolls turn out amazing every single time? Here are a few of my favorite tips.
- Use Warm Milk: Cold milk won’t activate the yeast, and hot milk can kill it. Warm to the touch is just right.
- Don’t Add Too Much Flour: Your dough should be slightly sticky. Too much flour will make your rolls dry and tough.
- Find a Warm Spot: Yeast loves warmth! Let your dough rise near a sunny window or on top of your fridge.
- Check Your Yeast: Make sure your yeast isn’t expired. Fresh yeast is key to a good rise.
- Brush with Butter: Don’t skip brushing the rolls with melted butter at the end. It makes them soft and shiny.
Variations and Substitutions
Feel free to play around with this recipe! It’s fun to try new things and make it your own.
- Add a Sweet Glaze: Mix powdered sugar with a splash of milk to make a simple glaze. Drizzle it over the warm rolls.
- Try Savory Herbs: Add a teaspoon of dried rosemary or sage to the dough for a savory twist.
- Use Honey or Maple Syrup: You can swap the brown sugar for honey or maple syrup if you like.
- Whole Wheat Flour: Replace one cup of all-purpose flour with whole wheat flour for a heartier roll.
- Toasted Pecans: For a nutty crunch, knead in some chopped toasted pecans into the dough.
Make-Ahead and Storage Tips
These rolls are perfect for making ahead of time. To store baked rolls, keep them in an airtight container at room temperature for up to 3 days.
You can also make the dough ahead. After the first rise, punch it down, cover it tightly, and store it in the fridge for up to 24 hours. When you’re ready, let it sit at room temperature for 30 minutes before shaping the rolls.
For freezing, you can freeze the baked rolls for up to 3 months. Just let them cool completely and wrap them tightly.
Recipe FAQs
Can I make these rolls without a stand mixer?
Definitely! You can knead the dough by hand on a floured surface for about 10-12 minutes until it’s smooth and elastic.
How do I know when the rolls are done baking?
They will be a beautiful golden brown on top. You can also check with a food thermometer; the inside should be 190°F.
Can I use pumpkin pie filling instead of pumpkin puree?
I don’t recommend it. Pumpkin pie filling has added sugar and spices that will change the flavor and texture of your rolls.
Why didn’t my dough rise?
Your yeast might be old, or your milk might have been too hot or too cold. Also, make sure your rising spot is warm.
Can I use different spices?
Of course! Feel free to use just cinnamon or add a little nutmeg or ginger if you like.
What to serve with pumpkin dinner rolls?
They are perfect with Thanksgiving turkey, honey-baked ham, a hearty soup, or a big bowl of chili.
Can I freeze the dough?
Yes! After shaping the rolls, you can freeze them on a baking sheet. Once frozen, transfer them to a freezer bag for up to 3 months.
Can I double this recipe?
Yes, you can easily double this recipe. Just make sure your stand mixer or bowl is big enough to handle all that dough!
Pumpkin Dinner Rolls
Ingredients
- 4 ½ to 5 cups all-purpose flour
- 2 ¼ teaspoons (1 packet) rapid-rise instant yeast
- ¼ cup packed brown sugar
- 2 teaspoons salt
- 1 cup warm milk 110°F to 115°F
- 1 cup pure pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- ¼ cup unsalted butter softened
- 1 large egg at room temperature
- 2 tablespoons unsalted butter melted
Instructions
- Mix the dough: In a stand mixer bowl, whisk together flour, yeast, brown sugar, and salt. In another bowl, mix the warm milk, pumpkin, spice, softened butter, and egg. Pour the wet ingredients into the dry ingredients.
- Knead the dough: Using a stand mixer with a dough hook, knead for 5-7 minutes until the dough is smooth. If kneading by hand, do so on a floured surface for 10-12 minutes.
- First rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 60-90 minutes, or until it has doubled in size.
- Shape the rolls: Punch down the dough and divide it into 24 equal pieces. Roll each piece into a ball and place them in a greased 9×13-inch pan.
- Second rise: Cover the pan and let the rolls rise for another 30 minutes. Meanwhile, preheat your oven to 375°F (190°C).
- Bake and brush: Bake for 15-20 minutes until golden brown. As soon as they come out of the oven, brush the tops with the melted butter.
Notes
- Make sure your milk is warm, not hot, to keep the yeast alive and happy.
- If your dough seems too sticky, add more flour one tablespoon at a time.
- These rolls are best served warm right out of the oven for ultimate softness.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- For a fun look, use kitchen twine to make the rolls look like tiny pumpkins!
More Pumpkin Recipes
If you’re on a pumpkin kick like I am, then you’re in for a treat! When fall rolls around, I just can’t get enough. Here are a few more of my favorite recipes that you absolutely have to try next.
