These pumpkin dinner rolls are incredibly soft, subtly sweet, and perfect for any meal. They’re much easier to make than you might think and will impress everyone at your table.
Key Ingredients & Substitutions:
- Pumpkin Puree: Use 100% pure pumpkin, not pumpkin pie filling. Canned butternut squash puree works too.
- Warm Milk: Any dairy milk or unsweetened plant-based milk (almond, soy) works.
- Active Dry Yeast: Instant yeast can be used; no proofing needed.
- All-Purpose Flour: Bread flour can be used for a chewier roll.
- Brown Sugar: Granulated sugar is a fine substitute.
Ingredients:
For the Rolls:
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast (one standard packet)
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg, lightly beaten
- ¼ cup unsalted butter, melted
- ½ teaspoon salt
- 3 ½ – 4 cups all-purpose flour
For the Topping (Optional):
- 2 tablespoons melted butter
How Much Time Will You Need?
- Total Time: 2 hours 30 minutes
- Prep Time: 20 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Servings: 12 rolls
- Tools Needed: Large mixing bowl, 9×13 inch baking dish, whisk, measuring cups and spoons.
Step-by-Step Instructions:
1. Activate the Yeast
In a large bowl, combine warm milk, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until foamy. This shows the yeast is active.
2. Mix Wet Ingredients
Add the pumpkin puree, beaten egg, melted butter, and salt to the yeast mixture. Whisk everything until well combined and smooth.
3. Add Flour Gradually
Start by mixing in 2 cups of flour until just combined. Then, gradually add the remaining flour, a half-cup at a time, until a soft dough forms. It should be slightly sticky but pull away from the sides of the bowl.
4. Knead the Dough
Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until it’s smooth and elastic. If using a stand mixer, use the dough hook for 5 minutes.
5. First Rise
Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 60-90 minutes, or until doubled in size.
6. Shape the Rolls
Punch down the risen dough gently to release air. Divide it into 12 equal pieces. Roll each piece into a smooth ball and arrange them in a greased 9×13 inch baking dish.
7. Second Rise
Cover the baking dish again and let the pumpkin dinner rolls rise for another 30-45 minutes, or until puffy. Preheat your oven to 375°F (190°C) during the last 15 minutes of this rise.
8. Bake the Rolls
Bake the rolls for 18-22 minutes, or until golden brown on top and cooked through. If desired, brush with melted butter immediately after removing them from the oven.
Storage Instructions:
Store leftover pumpkin dinner rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Reheat in the microwave for a few seconds or in a warm oven until soft.
Frequently Asked Questions (FAQ):
- Can I make these pumpkin dinner rolls ahead of time? Yes, you can prepare the dough and let it have its first rise in the refrigerator overnight. Bring to room temperature before shaping.
- Why didn’t my dough rise? Your yeast might be old or the milk wasn’t warm enough (or too hot). Check yeast expiration dates.
- Can I add spices to the rolls? Absolutely! A pinch of cinnamon, nutmeg, or pumpkin pie spice can enhance the flavor.
- How do I know if the rolls are fully baked? They should be golden brown on top and sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read 200°F (93°C).
- What can I serve these with? Pumpkin dinner rolls are fantastic with soups, stews, holiday meals, or simply with butter.
- Can I use fresh pumpkin puree? Yes, just make sure it’s thick and has been drained of excess liquid.