Pumpkin Dinner Rolls
Recipe by: Jarka
Created: November 17, 2025, 8:30 p.m. Updated: November 17, 2025, 10:38 p.m.
I bake these pumpkin dinner rolls when I want something soft and a little special for the table. The dough is tender from pumpkin, lightly sweet, and the tops bake golden and shiny. They pull apart in nice warm clouds and taste perfect with a little butter or honey. For this recipe I use grams instead of cups, because it is more accurate and gives the same result each time. Do not worry, it is simple to follow. Mix, let the dough rise, shape into small balls, and bake until your kitchen smells like fall. These rolls are friendly for family dinner, but also good for guests.
Ingredients
Pumpkin Dinner Rolls
- 200 grams milk
- 50 grams butter
- 400 grams flour
- 15 grams sugar
- 6 grams yeast
- 5 grams salt
- 100 grams pumpkin pure
- 1 egg yolk
- Butter for greasing the pan and for brushing
- egg and tsp milk (for egg wash)
- Pumpkin seeds (for topping)
Preparation Steps
Hey there, chef! Let's make some magic with this recipe. For the best results, try to stick to the steps and ingredients list like glue. Think of it like a science experiment – weird substitutions might make things go *boom* (and not in the tasty way). 😉
Pumpkin Dinner Rolls
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Heat the milk until hot but not boiling. Remove from heat, add the butter, and let it melt. Stir, then let the mixture cool to lukewarm (about 105 to 115°F) before using.
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Put the flour in a mixing bowl and make a large well in the center. Pour in the lukewarm milk-butter mixture, sprinkle the sugar and yeast into the well, and add the salt on the side so it does not touch the yeast. Let it rest 15 minutes until the yeast looks foamy.
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Add the pumpkin puree and 1 egg yolk, then mix to form a smooth dough. You can use a stand mixer with a dough hook on low to medium speed for 6 to 8 minutes, or knead by hand until elastic. Cover the bowl with plastic wrap and let the dough rise for 1 hour, until doubled.
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Turn the risen dough out onto the work surface. Divide into 16 equal pieces and shape each into a tight ball.
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Butter the baking pan generously, and reserve a little melted butter to brush around the edges of the rolls later.
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Arrange the rolls in the pan with a little space between each. Cover with plastic wrap and let rise about 30 min, until puffy and nearly touching.
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Preheat the oven to 350°F.
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Brush the risen rolls with egg wash made from 1 egg mixed with 1 tsp milk. Sprinkle with pumpkin seeds. Bake at 350°F for about 25 min, until golden and the centers read about 190°F. Let cool 10 min before serving.