Description
Soft, fluffy, and tender pumpkin dinner rolls with a subtle sweetness and golden crust. Perfect as a side for soups, stews, or holiday meals.
Ingredients
- 3 ½ to 4 cups all-purpose flour
- 2 ¼ teaspoons (one packet) active dry yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup pumpkin puree (not pumpkin pie filling)
- ½ cup warm milk (about 40 °C / 105‑110 °F)
- 3 tablespoons melted butter (plus extra for brushing)
- 1 large egg, at room temperature
Instructions
- In a bowl, stir together warm milk, pumpkin puree, melted butter, sugar, and the egg until well combined.
- Sprinkle the yeast over the mixture and let it sit 5 to 10 minutes until foamy.
- Add about 3 ½ cups of flour, salt, and optional cinnamon, mixing until a soft dough forms.
- Knead (by hand or with a mixer and dough hook) for about 5–7 minutes, adding flour as needed, until the dough is smooth and pulls away from the sides of the bowl but is still slightly tacky.
- Place the dough in a greased bowl, cover it, and let it rise in a warm spot until doubled (about 1 hour).
- Punch down the dough gently. Divide it into 12–16 equal pieces. Shape each piece into a smooth ball.
- Arrange the rolls in a greased baking pan, leaving space between them. Cover and let them rise again until puffy and nearly doubled (about 30 to 45 minutes).
- Preheat oven to 190 °C (375 °F).
- Bake for 15 to 20 minutes, until the tops are golden and the rolls sound hollow when tapped.
- Remove from oven and brush the tops with melted butter. Let cool slightly before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- If dough is too sticky, add flour gradually (1 tbsp at a time).
- To make ahead, refrigerate shaped dough overnight and let it come to room temperature before baking.
- For a sweeter version, add brown sugar and nutmeg, and brush with honey butter.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
