Pumpkin Dinner Rolls

4.77 from 47 votes

Pumpkin Dinner Rolls are egg free and filled with pumpkin spice flavor. This quick and easy pumpkin recipe makes the perfect bread for Thanksgiving dinner.

Prep Time15

Cook Time18

Rise time50

Total Time1 23

Course: Bread

Cuisine: American

Keyword: pumpkin bread, thanksgiving dinner, thanksgiving dinner rolls, yeast dinner rolls

Servings:

Calories: 294kcal

Author: Julie Clark

Ingredients

1 cup warm milk 115ºF, 8 ounces
1 package instant yeast 7 grams
1/2 cup brown sugar 105 grams
1/2 cup pumpkin puree 119 grams, room temperature
1/2 cup salted butter softened, 4 ounces
2 1/2 teaspoons pumpkin pie spice 5 grams
2 teaspoons cinnamon 4 grams
2 teaspoons vanilla extract 8 grams
1/2 teaspoon salt 3 grams
4 to 4 1/2 cups bread flour 520 grams + up to 65 grams more as needed

US Customary - Metric

Instructions

Warm the milk in a bowl in the microwave for just about 1 minute until it is reaches 115ºF. Pour it into the bowl of a stand mixer. Sprinkle the yeast over the top and allow it to activate for 3-4 minutes. 1 cup warm milk, 1 package instant yeast
Add in the sugar, pumpkin, softened butter, pumpkin pie spice, cinnamon and vanilla. Use the beater blade on low speed to mix this just until combined. About 30 seconds. 1/2 cup brown sugar, 1/2 cup pumpkin puree, 1/2 cup salted butter, 2 1/2 teaspoons pumpkin pie spice, 2 teaspoons cinnamon, 2 teaspoons vanilla extract
Add in 2 cups of flour and the salt. Mix about 30 seconds until combined. Then add in the remaining 2 cups of flour. Mix just until combined, scraping the sides of the bowl as needed. Allow the mixture to rest for 5 minutes. 1/2 teaspoon salt, 4 to 4 1/2 cups bread flour
Remove the beater blade and place the dough hook on the stand mixer. Knead the dough for 5-7 minutes on low speed. Add more flour a tablespoon at a time as needed during kneading. The dough should still feel sticky and tacky to the touch, but it should not be so wet that it sticks all over your hands. As the dough turns in the stand mixer bowl, it will pull away from the sides, but may stick to the bottom slightly. This is ok and shows the dough is not too dry.
Place the dough in a greased bowl and cover it with plastic wrap or a towel. Allow the dough to rise in a warm place until it has almost doubled, about 30 minutes.
Split the dough into 12 balls. Shape them into smooth round balls.
Place in a greased 9x13 pan glass pan. Cover and rise in a warm place for 15-20 minutes while the oven is heating. Preheat the oven to 375ºF.
Bake for 18-20 minutes or until lightly browned. Brush with butter when they come out of the oven.

Video

Notes

Store in an airtight container at room temperature for up to 3 days. The rolls also freeze well for up to 6 weeks.
Refer to the article above for more tips and tricks.

The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition