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These pumpkin dinner rolls give the classic dinner rolls a cozy fall twist, perfect for any holiday meal. Soft, fluffy, and easy to bake at home!
There’s just something about dinner rolls that makes them the best addition to any feast.
They’re the perfect side to any meal, especially fresh out of the oven with melty butter.
In this pumpkin yeast rolls recipe, we’ll make them extra special with pumpkin puree.
And with their beautiful golden hue, these Thanksgiving dinner rolls will surely bring warmth to any holiday table.
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Bread recipes don’t have to be boring! Our pumpkin shaped bread and pumpkin bread with cream cheese are as exciting as the mains.
Why You’ll Love This Pumpkin Dinner Rolls Recipe
- These pumpkin dinner rolls are easier than they look (no bread machine needed!) and can even be made ahead.
- Made with pumpkin, these rolls are perfect for any fall holiday feast.
- Soft and fluffy with just the right sweetness, these pumpkin buns will go well with different spreads and mains.
Ingredients
Pumpkin – You can use homemade or canned pumpkin puree. If using canned, make sure it’s not pumpkin pie filling!
Water and white sugar – For activating the yeast.
Active dry yeast – Make sure your yeast is still good to avoid issues in the rise of your pumpkin dinner rolls.
All-purpose flour – For soft and fluffy Thanksgiving dinner rolls, use all-purpose flour. Bread flour might yield a different texture.
Butter – Essential fat for soft and fluffy pumpkin yeast rolls.
Salt – For the yeast dough’s flavor and rise.
Egg yolk and milk – For that beautiful golden hue on your pumpkin rolls.
Ingredient Substitutions For Thanksgiving Dinner Rolls
Canned pumpkin puree
Short on time? You can use canned pumpkin puree!
Brown sugar
Pumpkin and brown sugar just make sense. Use light brown sugar in place of white sugar in the dough.
Instant yeast
For convenience, feel free to use instant yeast instead. It rises faster, and since it doesn’t require activation, you can just mix it with the dough ingredients.
Tips For Making This Recipe
Avoid Dense Rolls
Measure your flour correctly, as too much flour can make the rolls too dense. You also want the dough to increase by at least 75% during the first rise, and the rolls should look puffy after the second rise. A dough that has not risen enough will yield hard pumpkin dinner rolls!
Make-Ahead Tips
After shaping the pumpkin bread rolls, cover the pan tightly and let them rise in the fridge for about 12 hours. If they have still not puffed up, let them rise, covered, at warm room temperature. Once puffy, brush with egg wash and bake according to the recipe.
Storage Tips
Once cooled, transfer the pumpkin rolls to an airtight container and enjoy within 5 days. You can microwave them for 30 seconds if you prefer them warm. For longer storage, freeze them in a freezer-safe bag for up to 3 months.
Pumpkin Yeast Rolls Recipe FAQs
What are common pumpkin roll mistakes?
People often make pumpkin rolls dense by skipping or replacing the butter, rushing the rise time, or using old yeast that prevents the dough from rising properly.
How to prevent pumpkin rolls from being sticky?
Make sure your homemade pumpkin puree is not too wet, as excess moisture leads to a sticky dough. You can blot it before use!
How to make the roll dough less sticky?
To fix a sticky dough, add a bit more flour, then knead for 1 minute.
Can I use other types of squash instead of pumpkin?
If you can’t find pumpkin, this fall dinner roll recipe also works with butternut squash puree.
What makes dinner rolls light and fluffy?
Not skimping on the rising time is key to light and fluffy pumpkin dinner rolls!
More Delicious Pumpkin Recipes
I found this recipe for Pumpkin Spice Cupcakes that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Pumpkin Dinner Rolls
Ingredients
- 1 lb pumpkin, cubed
- 2 tbsp water, warm
- 1/2 cup granulated sugar
- 2 tsp active dry yeast
- 3 1/2 cups all-purpose flour
- 2 tbsp butter
- 1 tsp salt
- 1 egg yolk, beaten
- 1 tbsp milk
Instructions
- Cook the cubed pumpkin over low heat until tender. Then, drain and mash until lump-free. Cool slightly.
- Add the water, sugar, and yeast to a small bowl and briefly stir. Let the mixture sit for 5 minutes or until foamy.
- In a large bowl, add the pumpkin puree, yeast mixture, flour, butter, and salt. Mix and knead for 5 to 10 minutes until you form a smooth dough. It will be slightly sticky. If it’s too tacky to knead, add a small amount of flour. It should be soft and elastic towards the end of kneading time.
- Place the dough in a lightly greased bowl, and let it rise at warm room temperature for 1 hour or until doubled in size.
- Punch down the dough, then divide it into small balls.
- Arrange them on a greased baking pan, close together.
- Cover with a towel and let the rolls rise in a warm room temperature for about 30 minutes or until they start to touch each other.
- Preheat the oven to 350°F towards the end of the rising time.
- Whisk together the yolk and milk.
- Brush the rolls with the egg wash, then bake for 30 minutes or until golden brown.
Notes
- Measure your flour correctly, as too much flour can make the rolls too dense. You also want the dough to increase by at least 75% during the first rise, and the rolls should look puffy after the second rise. A dough that has not risen enough will yield hard pumpkin dinner rolls!
- After shaping the pumpkin bread rolls, cover the pan tightly and let them rise in the fridge for about 12 hours. If they have still not puffed up, let them rise, covered, at warm room temperature. Once puffy, brush with egg wash and bake according to the recipe.
- Once cooled, transfer the pumpkin rolls to an airtight container and enjoy within 5 days. You can microwave them for 30 seconds if you prefer them warm. For longer storage, freeze them in a freezer-safe bag for up to 3 months.
Nutrition
PIN FOR LATER!