Pumpkin Dinner Rolls

Easy pumpkin dinner rolls that are soft, golden, and freezer-friendly—perfect for fall dinners, Thanksgiving, or cozy baking days.

Prep Time:30

Cook Time:40

Rest time:1 30

Total Time:2 10

Course: Breakfast, Lunch, Snack

Cuisine: American, Brazilian

Keyword: brazilian artisan bread, dinner, Pumpkin, rolls

Servings: Rolls

Calories: 188kcal

Author: Claudia Genschow

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.

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.