After so many of you fell in love with my Fluffy Pumpkin Loaf, I decided to turn that same dough into something new — soft, golden pumpkin dinner rolls. The texture is still cloud-like and tender, but this version makes pull-apart rolls that are perfect for sharing or freezing for later. This batch is half the size of my original bread recipe, so it’s great when you just want a small, cozy bake. If you enjoy this recipe, make sure to check out my Beet Bread recipe and my Fluffy Cornbread rolls for more soft, flavorful breads to try at home.
What’s Different
Same dough, different shape — that’s really it. I divided the dough into 16 small balls, baked 10 in a 10-inch round pan and the remaining 6 in a loaf pan. They bake up golden, fluffy, and just as light as the full loaf.
Ingredient Overview
- Pumpkin purée: I use canned pumpkin purée. This is not the same as pumpkin pie filling, so make sure to read the label before you buy it. Canned pumpkin puree should only contain pumpkin.
- Lukewarm whole milk: This gives the bread a rich texture. Make sure your milk isn’t too hot or you might kill your yeast. Don’t use cold milk or it will take forever for your bread to rise.
- Oil: I use any kind of flavorless vegetable oil I already have in my house.
- Sugar: I use regular white granulated sugar
- Salt: I use table salt
- Butter: You can use salted butter or unsalted butter, I don’t think you will notice the difference.
- Instant Yeast: You can also use active dry yeast instead. Just know it takes much longer for the bread to rise.
- Eggs and Unbleached all purpose flour
Method Overview
Mix, rest, and knead the dough until soft and elastic. Let it rise, shape into 16 rolls, and let them puff up again before baking. Brush with egg wash and bake until golden brown and irresistible.
How Do I Know If I Have Added Enough Flour?
In this recipe, it’s crucial to add flour gradually, rather than all at once. Here’s how to make sure you’re adding just the right amount:
- Add Flour Gradually: Start by adding a small amount of flour to the dough and mix thoroughly.
- Check Consistency: Use your hands to feel the dough. If it’s still sticking, continue to add flour a little at a time, mixing well after each addition.
- Stop When Ready: The goal is a soft dough that no longer sticks to your hands.
- Avoid Over-Adding: Too much flour will make the rolls dense and heavy. The dough should feel soft, slightly tacky, but manageable.
How to Serve
These rolls are soft enough to tear apart with your hands and make the perfect addition to soups, stews, or a cozy Sunday brunch. Warm them up with butter or honey, or freeze a few for later — they reheat beautifully. For the ultimate fall pairing, serve them alongside my Whipped Pumpkin Spice Latte, which you can prep a batch in advance and simply mix with milk straight from the freezer for a quick, comforting drink.
What to Do with Leftover Pumpkin Purée
If you only used half a can of pumpkin purée for this smaller batch, here are some great ways to make the most of the leftover:
- Freeze It: Portion the leftover pumpkin into ½ cup servings and freeze. Ready to use whenever you bake again.
- Whipped Pumpkin Spice Latte: Whip up a batch of my pumpkin spice latte mix and freeze. Just mix with milk when you’re ready for a cozy drink.
- Tropical Pumpkin Coconut Loaf: There are lots of great cakes in this blog, but, this one here is a personal favorite! you need to try it! pumpkin and coconut is one of my favorite flavor combos!
- Bake More Bread: Use the rest for another batch of pumpkin bread, or try a different pumpkin recipe if you don’t want to bake immediately.
Pumpkin Dinner Rolls
Ingredients
- ¾ cup pumpkin purée 200g
- 1 cup lukewarm whole milk 250ml
- 1 large egg
- ¾ teaspoons instant yeast about 7–8g
- 1 tablespoon oil 15ml
- 1 tablespoon sugar 12g
- 1 tablespoon butter 14g
- ¾ teaspoons salt 7–8g
- 650 g all-purpose flour added gradually (approx. 4 cups)
Egg Wash
- 1 tablespoon of milk
- 1 egg yolk
Instructions
- Mix pumpkin purée, egg, yeast, oil, sugar, and butter in a large bowl. Let rest 15 minutes until frothy.¾ cup pumpkin purée, 1 cup lukewarm whole milk, 1 large egg, ¾ teaspoons instant yeast, 1 tablespoon oil, 1 tablespoon sugar, 1 tablespoon butter
- Add salt, then gradually mix a few tablespoons of flour at a time until the dough begins to pull away from the bowl and is no longer sticky to the touch. You may not need all the flour — the goal is a soft, slightly tacky dough that doesn’t cling to your hands.¾ teaspoons salt, 650 g all-purpose flour
- Knead for about 20 minutes until smooth and elastic. If it sticks to your hands, sprinkle a bit more flour as you go, but don’t overdo it.
- Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size — about 1 hour (or longer if using active dry yeast).
- Punch down the dough and divide into 12-16 equal pieces. Shape each into a smooth ball by tucking the edges underneath and rolling gently.
- Place rolls in a greased pan (square, rectangular, or round), leaving a little space between each one so they can expand as they rise.
- Cover and rise 30–40 minutes until it doubles in size.
- Brush with egg wash and bake at 350°F (175°C) for 25–30 minutes, until golden brown.1 tablespoon of milk, 1 egg yolk
- Let it cool before serving.
Notes
Recipe Notes
- Yeast: You can use instant yeast or substitute with active dry yeast — just note that the rising times will double (or even a bit more) when using active dry.
- Flour: Add flour gradually until the dough feels soft and slightly tacky but no longer sticks to your hands. Too much flour can make the rolls dense.
- Pumpkin Purée: Make sure to use pure pumpkin purée, not pumpkin pie filling. If yours is very wet, you may need a touch more flour to balance the dough.
- Shaping the Rolls: Shape each piece into a smooth ball by tucking the edges underneath and rolling it gently on your counter. They don’t have to be perfect — once baked, they puff up beautifully.
- Pan Size: You can use any pan — square, rectangular, or round. Just leave a bit of space between each roll (like in the video) because they’ll double in size as they rise.
- Egg Wash: Make it by whisking 1 egg with 1 tablespoon of milk. Brush over rolls before baking for a shiny, golden crust.
- Nutrition Disclaimer: I’m not a nutritionist. Calorie counts are estimates only. For personalized nutrition advice, please consult a qualified health professional.
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