It’s pumpkin season again and everywhere I turn to, there are pumpkins of different colors, shapes and forms.
The air is crisp and the smell of pumpkin spice lingers.
This is the season to have homey food, homemade from scratch, such as these soft, fluffy and pillowy pumpkin dinner rolls.
I am a big fan of homemade dinner rolls, as they are fresh off the oven.
The store-bought ones are just not going to match as they are cold and stale.
Peeling these warm pumpkin dinner rolls off one another was such a satisfying feeling, and slathering butter on the warm rolls and watch it melt, ahhhh.
This pumpkin dinner rolls recipe is so easy and takes about 40 minutes active time.
I love making them in my cast-iron skillet.
Trust me, this is the recipe you will need this Fall season.
The pumpkin adds are nice golden color to the dinner rolls and lends a tint of sweetness.
They are so good. Enjoy!
How Many Calories Per Serving?
This recipe is only 116 calories per serving.
Pumpkin Dinner Rolls Recipe
Pumpkin Dinner Rolls - easiest and best homemade pumpkin dinner rolls on skillet. So soft and pillowy you just can't stop eating.
Ingredients
- 2 1/2 teaspoons instant yeast
- 1/4 cup brown sugar
- 1/2 cup lukewarm milk
- 4 tablespoons softened butter
- 2 teaspoons salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 3/4 cup pumpkin purée, canned pumpkin
- 4 cups all-purpose flour
Directions
- 1Combine all of the ingredients in a large bowl, mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.
- 2Place the dough in a lightly greased bowl, and allow it to rise for 60 to 75 minutes, until it's puffy though not necessarily doubled in bulk. Gently deflate the dough, and transfer it to a lightly greased work surface. Divide the dough into 24 equal pieces. Round each piece into a smooth ball.
- 3Lightly grease a large cast-iron skillet or a sheet pan and arrange the dough. Cover the skillet or sheet pan, and allow the rolls to rise until they're crowded against one another and quite puffy, about 1 1/2 to 2 hours. Towards the end of the rising time, preheat the oven to 350°F.
- 4Uncover the rolls, and bake them for about 20 minutes. Cover the top with aluminum foil if they brown too fast. Remove the rolls from the oven, and brush with melted butter. Serve warm. Freeze for longer storage.
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Fern
Tried using fresh pumpkin, it’s really nice, the rolls were soft even in the 2nd day still remained soft! Thanks for your recipe.
Rasa Malaysia
Thanks Fern, will try! :)
Ann
Thanks for the reply, Rosa. I have thoroughly enjoyed so many of your recipes. Thanks for sharing.
Ann
Rasa Malaysia
Ann – thanks for your support. Sorry I can’t be of much help :(
Ann
When I was growing up my grandmother made sweet potatoes rolls, and I loved them. Unfortunately she died
before I got old enough to think of recipes. Do you think I could use your recipe for pumpkin rolls and substitute sweet potatoes instead of pumpkin? Do you have any suggestions? Thanking you in advance for your help.
Ann
Rasa Malaysia
I think so but I am not sure since I didn’t know how sweet potato rolls taste.
Glenis Yoakum
Maybe this is answered somewhere, but I could not find it so, is it 3/4 of a 29oz can or a 15oz can of pumpkin puree.
These sound wonderful and I want to do a test run before Thanksgiving.
Sarah
Glenis, the recipe states 3/4 cup not 3/4 can. Hope this helps. :)
Debra
I have tried many of your recipes and realized I have never said anything to you…well I am now because these dinner rolls are fabulous. So quick and easy to make and will be serving these at Thanksgiving. Thank you for sharing so many wonderful recipes.
Faruk
Thanks for sharing the information. i really enjoyed your blog article and always read your blog.
Rakib
Pumpkin is one of my favorites! But Can’t know about your recipe Rolls! But It looks Great! SoI think it’s awesome. Can’t wait to try this. Thank you!
Janet
Since this is similar to the quick pan rolls I make quite often, I couldn’t wait to try the variation and started it the minute it showed up in my mailbox. Hubs is in love with pumpkin in any form, so it was a no brainer. A late snack instead of dinner, there are leftovers that are going to be “sliders” for lunch filled with deli smoked turkey and cranberry chutney I did halve the recipe, and think that the presentation in a cast iron skillet is brilliant. The pan affects the browning, but as this recipe specifies a slightly cooler oven than I usually use it was perfect. Yeast rolls are so easy–faster than many believe–and always get a good reception at potlucks, etc. Thanks for a wonderful inspiration–our tummies were happy, too.
Rasa Malaysia
Hey Janet, wow, you are so fast. I am so happy that you tried this pumpkin dinner rolls. They are just absolutely lovely this time of year. :)
Maureen
csn fresh pumpkin be substituted?
Rasa Malaysia
I think so, but I haven’t tried so I am not sure how it affects the results.