These super soft pumpkin bread rolls are the perfect accompaniment or side dish to any autumn meal!
The best dinner rolls are soft and pillowy with a mild, buttery flavor profile. They should be versatile allowing them to compliment a variety of main dishes. Dinner rolls are a staple at holiday feasts and gatherings.
As we dive into the holiday season, let’s add a little excitement to the classic dinner roll. Skip the usual pumpkin spice desserts. Let’s fill up on pumpkin bread rolls!
Pumpkin Dinner Rolls
A few weeks ago I shared these cardamom pumpkin rolls. They were the softest, fluffiest cinnamon rolls I’ve ever made. Intrigued by the many uses of pumpkin puree, I started experimenting.
These pumpkin dinner rolls don’t have much pumpkin flavor. Instead, the use of pumpkin puree helps to add that festive yellow-mustard color. The puree is responsible for making this bread dough super soft, fluffy, and moist.
Pumpkin Sandwich Bread Option
Choose to shape the pumpkin dough into dinner rolls, small slider buns, or as a loaf bread.
Pumpkin sandwich bread loaf makes for an excellent grilled cheese, French toast, or BLT sandwich! This dough may also be shaped as babka buns or baked ham and cheese rolls.
Mixing Together Pumpkin Dough
Begin by combining the yeast, milk, and a small amount of sugar. Once yeast is activated, mix in remaining sugar, pumpkin puree, butter and egg. Then, add in flour and salt.
Dough will be quite sticky and tacky. Don’t be tempted to add additional flour. Continue to knead dough until it can be easily scraped off the sides of the bowl.
Transfer dough to a greased bowl and cover. Allow to rest at room temperature for about an hour until dough has doubled in volume.
NOTE: Because of the pumpkin puree, this dough is very moist. Don’t be tempted to add more flour that what’s listed in the recipe when mixing the dough together. Work on a lightly floured work surface and lightly dust your hands with flour to make things a little easier.
When it comes to bread making, whether you are measuring out ingredients or dividing the dough, a kitchen scale is your best friend.
Divide dough into 12 equal parts. When you are working with bread dough, be sure to always keep the dough covered. This helps prevent the dough from drying out and forming an “elephant skin” on the exterior surface. Even when you are rolling the dough into balls, keep it covered!
Cover shaped dough with plastic wrap and allow to rest for another hour. Dough is ready when it has puffed up.
Brush risen dough with melted butter. Generously sprinkle poppy seeds on top. Bake for about half an hour. Allow to slightly cool in pan before pulling apart bread and serving.
Serving Suggestions
These pumpkin rolls are not sweet. They are taste similar to classic dinner rolls. Serve these rolls with salted butter and a drizzle of honey for a salty sweet pairing. These are great with hearty soups and stews.
Or, split the rolls open and fill them with your favorite sandwich toppings. These are great for many mini ham and cheese sandwiches, mini peanut butter and jelly sammies, or layer on roasted turkey and leftover Thanksgiving stuffing!
Serve these pumpkin rolls warm, fresh from the oven. Or, serve at room temperature. Keep leftovers in an airtight container at room temperature for up to three days. Refresh in warm oven to reheat.
More Pumpkin Recipes
Pumpkin Bread Rolls
Ingredients
- 2 teaspoon dry active yeast
- 1 cup whole milk, , warmed to 110℉
- ⅓ cup granulated sugar, (70 g)
- ¾ cup canned pumpkin puree, (170 g)
- 3 Tablespoon unsalted butter, (43 g) melted and cooled
- 1 large large egg, , whisked
- 4 ⅓ cup all-purpose flour, (565 g)
- 2 teaspoon fine sea salt, or kosher salt
- melted butter, for brushing
- poppy seeds, to garnish
Instructions
- In the bowl of a stand mixer, combine dry active yeast, warm milk, and 1 tablespoon of sugar. Whisk together and let stand for 5-7 minutes until mixture is foamy and yeast is fragrant.
- Add remaining sugar, pumpkin puree, melted butter, and egg. Whisk to combine.
- In a separate bowl, whisk together flour and sea salt. Set aside.
- Attach dough hook attachment to stand mixer. With the mixer running on low speed, add half of flour mixture. Continue mixing on low speed. Add remaining half of flour mixture. Continue mixing. Scrape down bowl as needed to ensure thorough mixing.
- Once dough has come together, increase speed to medium and knead dough for about 5 minutes until smooth. Dough will be a bit sticky and tacky. Do not add additional flour. Continue to knead until dough can easily be scraped off the sides of the bowl.
- Transfer dough to a greased bowl. Cover with plastic wrap. Cover with dish towel and allow to rest at room temperature for 60 minutes until doubled in volume.
- Place dough onto a lightly floured work surface. Dough will be slightly sticky. Lightly dust work surface and hands with flour as needed. Divide dough into 12 equal parts. Keep dough covered while you work. Roll into 12 balls and place on a parchment lined baking sheet. (9 x 13-inch pan)
- Cover with plastic wrap and allow to rest and rise for another 45-60 minutes
- Preheat oven to 350℉. Uncover dough. Brush tops of bread rolls with melted butter. Sprinkle poppy seeds on top. Bake for 25-28 minutes until bread has lightly browned on top and has an internal temperature of at least 190 degrees F. Allow to slightly cool in pan before dividing and serving.
Notes
- Because of the pumpkin puree, this dough is very moist. Don’t be tempted to add more flour that what’s listed in the recipe when mixing the dough together. Work on a lightly floured work surface and lightly dust your hands with flour to make things a little easier. When it comes to bread making, whether you are measuring out ingredients or dividing the dough, a kitchen scale is your best friend.
- When you are working with bread dough, be sure to always keep the dough covered. This helps prevent the dough from drying out and forming an “elephant skin” on the exterior surface.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Made these for thanksgiving using sweet potatoes instead of pumpkin. Really lovely!
Sweet potato is a great alternative! I think next year, I’ll try using butternut squash!