Pumpkin Dinner Rolls
These pumpkin dinner rolls are incredibly soft, fluffy, and full of warm fall spices. They are the perfect addition to any holiday meal or cozy dinner, guaranteed to impress your family and friends.
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 9x13-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!