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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.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Pumpkin Dinner Rolls
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
Instructions
- Combine 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.
- Place 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.
- Lightly 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 (176°C).
- Uncover 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.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I love it! I had leftover pumpkin purée and I found this recipe. Just made my own pumpkin spice and they were perfect! Thank you!
I love making dinner rolls and was delighted to find your recipe since I made pumpkin purée from scratch. Mine turned out just perfectly! Next time I might cut down a bit on the spices and add a bit more sugar. I brushed my rolls with a mixture of 2Tbsp butter, and 1Tbsp Maple Syrup. Thank you for the recipe. I’ll be making them again soon.
Excellent recipe! Rolls came out fluffy and soft.
Tried using fresh pumpkin, it’s really nice, the rolls were soft even in the 2nd day still remained soft! Thanks for your recipe.
This recipe states it makes 24 rolls, but in your photos there are 16. Are the rolls just really tiny? Did you split them into two skillets? Very confused, thank you.
I don’t show all the rolls in the photos.
Can these rolls be frozen before baking?
Bake and then freeze.
I don’t have yeast. Is there anything I can sub?
No.
Hi , Thank you for a perfect recipe with consistent and tasty pumpkin bread rolls.
I am making it the second time. Very successful the 1st time.
Awesome thanks for trying my recipe!
Hi, can you make the dough ahead of time?
Yes, you can.
I love it! I had leftover pumpkin purée and I found this recipe. Just made my own pumpkin spice and they were perfect! Thank you!
Awesome!
I love making dinner rolls and was delighted to find your recipe since I made pumpkin purée from scratch. Mine turned out just perfectly! Next time I might cut down a bit on the spices and add a bit more sugar. I brushed my rolls with a mixture of 2Tbsp butter, and 1Tbsp Maple Syrup. Thank you for the recipe. I’ll be making them again soon.
Hi Christina, awesome. Thanks for trying my recipe, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/