Pumpkin Dinner Rolls are soft, buttery, slightly sweet, and make the perfect addition to your Thanksgiving meal. You may want a double batch!
These rolls are kind of like a combination of Classic Dinner Rolls and Pumpkin Biscuits, making them the ideal holiday Side Dish.
Why You’ll Love These Pumpkin Dinner Rolls?
- Soft, fluffy, and buttery rolls with pumpkin puree adding moisture, a subtle sweetness, and a beautiful orange color.
- Makes a batch of 12 generously sized rolls that make a great addition to Thanksgiving, Christmas, or any large dinner party.
Sabrina’s Pumpkin Dinner Roll Recipe
No festive dinner is complete without a fantastic bread roll recipe. These Pumpkin Dinner Rolls have a flavor that’s delightful, but subtle, and they work great with standard holiday dishes. Classic recipes like Roast Turkey, Cranberry Sauce, and Mashed Potatoes make for the perfect Thanksgiving spread. I’ve got my own personal tips below, and don’t miss out on ways to add your own spin to these in the Variations section.
Recipe Card
Ingredients
- 2 packages active dry yeast , (¼ ounce each)
- 1 cup whole milk , warm (110-115 degrees – warm to the touch)
- 1/3 cup unsalted butter , softened
- 1/2 cup sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 1/2 teaspoons salt
- 6 cups flour
Before Baking:
- 1 large egg
- 1 tablespoon whole milk
Instructions
- In a stand mixer add the yeast and warm milk.
- Let sit for 2 minutes, then add in the butter, sugar, pumpkin puree, eggs, salt and 3 cups flour.
- Mix with paddle attachment on low speed until combined.
- Switch to dough hook and add flour in ½ cup increments until smooth and elastic, kneading in the stand mixer for 7-9 minutes total.
- Grease a large bowl, add the dough to the bowl and cover with a floured cotton towel in a warm place.
- Let rise for 1 hour.
- Punch down the dough, remove to a floured surface and cut into 12 even pieces.
- Roll each pieces into a ball, then place onto into a 11×15 jelly roll pan.
- Let rise for 30 minutes.
- Preheat oven to 350 degrees.
- Whisk the 1 tablespoon milk and 1 egg well, and brush over the rolls.
- Bake for 16-18 minutes or until golden brown
Nutrition
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Chef’s Note
Because of its ingredients, the dough is a little richer, and depending on the temperature of your kitchen, it might take a bit longer to rise. Pay attention to how the dough looks and feels during the first rise rather than only relying on the one hour. You want the dough to look puffy and roughly doubled in size before punching it down and shaping the rolls.
Table of contents
Can this be made ahead of time?
If you want to get the baking done in advance, bake and then put in the fridge or freezer until it’s time to serve. Place the rolls on a baking sheet, loosely covered in foil and pop them in a 350-degree oven to reheat. If refrigerated bake for 10-15 minutes, if frozen 20-25 minutes. Brush with melted butter after removing from the oven for an extra buttery finish.
How to Store
- Serve: Serve fresh and warm right after baking.
- Store: Put in a ziplock bag or another airtight container and store in the pantry for 5-7 days. Or, if you live in a humid place, keep them in the fridge.
- Freeze: Carefully sealed these can be frozen for 3 months.
Variations
- Brown Sugar: For a darker sweet flavor, substitute half the granulated sugar with brown sugar.
- Pumpkin spiced: Add ½ teaspoon-1 teaspoon of Pumpkin Pie Spice to the ingredients.
- Salt topping: Before serving, brush melted butter over the top and sprinkle coarse sea salt over them.
- Seasoned butter: Spread cinnamon butter or honey butter on the inside. And if you have leftovers, this makes for a nice quick snack.
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Dinner Rolls & Biscuit
