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Soft and fluffy Pumpkin Dinner Rolls baked until golden brown in a round pan
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Pumpkin Dinner Rolls

These soft and fluffy Pumpkin Dinner Rolls are made with fresh pumpkin for a naturally golden color, delicate flavor, and tender crumb. They are perfect for fall dinners, Thanksgiving, holidays, and family gatherings.
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Prep Time 25 minutes
Cook Time 50 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 45 minutes
Servings: 16 Rolls
Course: Bread, Side Dish
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Dinner Rolls
  • 1 lb (454 g) fresh pumpkin, weighed after peeling and removing the seeds, then cut into cubes
  • 2 tbsp (28 g) unsalted butter
  • 1 tsp (4 g) granulated sugar
  • 1 tbsp active dry yeast
  • 2 tbsp (30 ml) warm water
  • 3½ cups (440 g) all-purpose flour
  • 1 tsp (6 g) salt
  • 1 tsp neutral oil, for greasing the bowl
  • Butter, for greasing the baking pan
For the Egg Wash
  • 1 large egg yolk
  • 1 tbsp (15 ml) milk

Equipment

  • Large pot
  • Colander
  • Immersion blender
  • Large mixing bowl
  • Small bowl
  • Measuring cups and spoons
  • 11-inch (28 cm) round baking pan
  • Pastry brush
  • Clean kitchen towel

Method
 

  1. Cook the pumpkin

    Place the prepared pumpkin cubes in a pot and cover them with water. Cook for about 20 minutes, or until completely tender and easily pierced with a fork.

  2. Drain and puree

    Transfer the cooked pumpkin to a colander and drain thoroughly. Leave it for several minutes to remove as much excess water as possible. Place the drained pumpkin in a bowl, add the butter, and blend with an immersion blender until smooth. Allow the puree to cool until lukewarm.

  3. Activate the yeast

    Combine the warm water, sugar, and active dry yeast in a small bowl. Stir gently and let it rest for 10 minutes, or until foamy.

  4. Make the dough

    Add the flour and salt to a large mixing bowl. Pour in the activated yeast and add the pumpkin puree. Mix until a dough forms, then knead for about 8 to 10 minutes, or until smooth, soft, and elastic. Add a small amount of extra flour only if the dough is too wet to handle.

  5. First rise

    Lightly oil a clean bowl and place the dough inside. Cover and leave it in a warm place for about 1 hour, or until doubled in size.

  6. Shape the rolls

    Lightly grease an 11-inch (28 cm) round baking pan with butter.
    Transfer the risen dough to a work surface without kneading it again. Divide it into 16 equal pieces and shape each piece into a smooth ball. Arrange the balls evenly in the prepared pan.

  7. Second rise

    Cover the pan with a clean kitchen towel and allow the rolls to rise for another 30 minutes, or until soft and puffy.

  8. Add the egg wash

    Preheat the oven to 350°F (175°C).
    Whisk the egg yolk and milk together, then gently brush the mixture over the risen rolls.

  9. Bake

    Bake for approximately 30 minutes, or until the Pumpkin Dinner Rolls are well risen and golden brown.
    Remove them from the oven and let them cool in the pan for about 10 minutes before serving.

Notes

  • The pumpkin weight is measured after peeling and removing the seeds but before cooking.
  • Drain the cooked pumpkin very well so the dough does not become overly wet.
  • Allow the pumpkin puree to cool until lukewarm before combining it with the yeast.
  • The dough should remain soft. Avoid adding too much additional flour.
  • Store cooled rolls in an airtight container at room temperature for 2 to 3 days.
  • Freeze completely cooled rolls for up to 3 months.