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Pumpkin Dinner Rolls - easiest and best homemade pumpkin dinner rolls on skillet. So soft and pillowy you just can't stop eating.
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!
Frequently Asked Questions
This recipe is only 116 calories per serving.
What To Serve With Pumpkin Dinner Rolls
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 milk, lukewarm
- 4 tablespoons butter, softened
- 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 the ingredients in a large bowl and mix and knead—using your hands, a stand mixer, or a bread machine set to the dough cycle—until a soft, smooth dough forms.
- Place the dough in a lightly greased bowl and let it rise for 60 to 75 minutes, until it’s puffy but 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, rounding each piece into a smooth ball.
- Lightly grease a large cast-iron skillet or sheet pan and arrange the dough balls in it. Cover the skillet or pan and allow the rolls to rise until they are crowded against one another and quite puffy, about 1 ½ 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. If they brown too quickly, cover the top with aluminum foil. Once baked, remove the rolls from the oven and brush them with melted butter. Serve warm. For longer storage, freeze the rolls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 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.
Hi Christina, awesome. Thanks for trying my recipe, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
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.
Hi Pam, awesome thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Excellent recipe! Rolls came out fluffy and soft.