Easy Soft Fluffy Pumpkin Rolls
Add a seasonal touch to your next batch of dinner rolls with these pumpkin rolls, featuring pumpkin puree. A simple and easy recipe that creates soft, light, and fluffy rolls you can eat on their own or serve with your meal.
Growing up, I was accustomed to savory pumpkin dishes, but not so much in desserts or bread. If anyone mentioned pumpkin pie or pumpkin cake, I would frown at the idea, as I had always seen it as a vegetable.
Once, I was invited to a friend’s Thanksgiving dinner, and her grandma made delicious pumpkin dinner rolls, pumpkin Thanksgiving pie, and pumpkin cake with a hint of pumpkin spice. For me, the surprise was that everybody was so fascinated with the sound of these. When I tried these – OMG – I was hooked too! Her grandma was so generous she even gave me her recipes.
Of course, I tested many pumpkin recipes in my own kitchen. I had pro mom to help me troubleshoot. Since then, I have gone not just to like but love these. When I had my cake business, my fall orders were mostly pumpkin or apple treats.
Why you’ll love these soft pumpkin rolls?
- Adding pumpkin to these dinner rolls imparts a delightful aroma and lends a remarkable tenderness and moistness to each bite.
- These rolls’ pillowy, soft texture sets them apart from any other bread.
- Moreover, these pumpkin dinner rolls are incredibly versatile, accommodating many substitutions to suit your preferences.
- You can customize these rolls by adding things like herbs and cheese. For example, try these with roasted garlic and parmesan, as well as olives and sun-dried tomatoes. Or, try adding a tangzhong to make pumpkin Japanese milk bread. You can even substitute half all-purpose flour for whole wheat.
Pumpkin Yeast Rolls Ingredients and substitutes
- Pumpkin puree – You can use canned or homemade pumpkin puree. I did not add any pumpkin spice mix, but you can also add 1/2 tsp if you want.
- Flour – Bread flour is highly recommended for making homemade bread soft and fluffy.
- Instant dry yeast – I like instant dry because I’ve always had great success. But, you can also use the same amount of active dry yeast or 14 grams of fresh baker’s yeast.
- The sugar helps activate the yeast and won’t add too much sweetness. You can also use honey or maple syrup,
- Butter adds richness and flavor to the rolls. For those seeking a vegan alternative, you can easily transform these rolls by swapping the butter for vegan margarine or coconut oil.
- Whole milk is used, but you can substitute it with buttermilk or coconut milk. These substitutes will bring a subtle tanginess or a tropical undertone.
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@veenaazmanov_kitchen 𝗦𝗼𝗳𝘁 𝗙𝗹𝘂𝗳𝗳𝘆 𝗣𝘂𝗺𝗽𝗸𝗶𝗻 𝗥𝗼𝗹𝗹𝘀 Check out these amazing pumpkin dinner rolls! 🎃🍞 Perfect for adding a touch of fall to your meal. Soft, fluffy, and delicious, they'll be a hit at any gathering. Give them a try and let me know how they turn out! #recipe #ingredients 150 g Warm milk ((110°F) ) 120 g (½ cup) Pumpkin puree 5 g (1½ tsp) Instant dry yeast 30 g (2 tbsp) Sugar (or honey) 50 g (3 tbsp) Unsalted butter 355 g (2¾ cups) All-purpose flour 6 g (1 tsp) Kosher salt 2 tbsp milk, cream or egg wash Melted butter after baking Preheat the oven to 375°F, 190°C/ Gas Mark 5 #PumpkinRolls #FallBaking #Yummy ♬ Mmmm – The Ivy Boat Band
Step-by-step: Soft and Light Pumpkin Rolls Recipe
- Yeast mixture – In the bowl of a stand mixer, with the hook attachment, combine warm milk (110°F), yeast, sugar, pumpkin puree, and butter.
- Combine – Add the flour and salt. Combine well on medium-high speed for 2 to 3 minutes until all the flour is well incorporated.
- Knead – Continue to knead on medium speed for 4 to 5 minutes until you have a soft, smooth, and elastic dough.
- Bowl – When the dough is soft and shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise – Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
- Punch – When the dough is doubled in volume, transfer it to a well-dusted floured surface, but avoid adding too much flour. Punch down and reshape into a ball. Then roll it into a small log.
- Divide – Using a dough scraper, divide this log into three portions and then each of those portions into 3 again. This should give you 9 dinner rolls.
- Shape – Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom, then place the ball on a non-flour surface while still holding it in your hand.
Loosen the grip on the dough and roll it back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth. - Tray – Grease or spray a 9 x 9 square baking pan. Place the rolls in the pan.
- Proof – Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost doubled in size.
- Oven – When the rolls are almost double in volume, after about 30 minutes, preheat the oven to 375°F, 190°C/ Gas Mark 5
- Eggwash – Brush the rolls with egg wash. (egg with a splash of milk or water)
- Bake for about 20 to 22 minutes until lightly golden on top. When baked, brush with melted butter.
- Cool – Remove them from the pan and cover with a clean kitchen cloth for at least 5 minutes to keep them soft.
- These will keep at room temperature for 3 to 4 days.
1. Variations for pumpkin rolls
- Replace some of the water or milk in the dough with pumpkin puree, and add some pumpkin spice to make these variations.
- Sun dried tomato olive rolls to make Tomato Olive Pumpkin Rolls
- Whole wheat dinner rolls to make Whole Wheat Pumpkin Dinner Rolls
- Garlic dinner rolls to make Garlic and Herbs Pumpkin Rolls
- Hawaiian Rolls to make Pumpkin Hawaiian Rolls
2. Pumpkin Shaped Dinner Rolls
- To make these rolls festive, shape the dough balls like little pumpkins.
- Tie each ball loosely with kitchen string before proofing. Bake as usual, then snip the string to reveal pumpkin ridges.
- Perfect for Thanksgiving or fall gatherings.
3. Gluten-Free Pumpkin Slider Buns
Swap the all-purpose flour with a gluten-free flour blend (plus the leavening agent it recommends). Shape into smaller buns for sliders or mini sandwiches. These gluten-free pumpkin buns are great for parties or holiday menus.
Tips for soft pumpkin rolls every time
- Soft and Light – Avoid the temptation to add more flour. A soft dough will give light and airy rolls.
- Dough Consistency – In winter, you may need 90 minutes or more, but in summer, the dough may double in 45 minutes. If you can’t attend to it at that moment, degas, reshape, and let it double in volume again.
- Avoid over rise or prove – ff you cannot attend to the dough now, you can place it back in the bowl and let it proof for another 30 to 45 minutes
- Pan size – The odd number 9 is because we are using a square baking pan. You can also divide into 8 medium or 12 small rolls, and use an 8-inch round or quarter sheet pan.
- When shaping – The goal is to create a tight, smooth ball. If you overdo the rolling, you will rip the top surface, so be careful.
- Keeping them soft – do not leave them in the pan for more than 10 minutes, otherwise the steam on the bottom will cool, making them soggy.
Troubleshooting the pumpkin rolls
- My dough did not rise. Most often, the simplest explanation for this is that the liquid (milk) used was not warm. You need the liquid to be no more than 110°F/ 41 °C. Hotter than that will not activate the yeast. In some cases, it could also be that the yeast was old and not good.
- My bread is not soft but dense. If you add too much flour to the dough, the bread will be dense, not soft. You want the dough to be soft, elastic, and still slightly sticky. Follow the recipe and look at the video to see the consistency of the dough.
- My rolls deflated when baking. Prove the rolls for only 45 minutes or until just almost double in volume. They will continue to rise some more in the oven when baking. If you overproof, they tend to rise and deflate when baking.
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Frequently asked questions
How long will these rolls keep?
If stored properly, these rolls will stay for 3 to 4 days at room temperature. They can also be frozen for a month or more. Never store bread in the fridge as it dries out.
How do you store the pumpkin dinner rolls?
The best way to keep the rolls fresh is to store them in an airtight container at room temperature. They should stay good for about three to four days. If you wish to extend their freshness, you can also place them in the refrigerator, where they should last for up to a week.
Are pumpkin rolls the same as pumpkin cake rolls?
No. These are yeast bread dinner rolls, not the classic pumpkin cake roll with cream cheese filling.
How do you reheat these dinner rolls?
If you prefer warm rolls, simply place them in a preheated oven at 350°F (175°C) for a few minutes until they are heated through. If you don’t have an oven available, you can also wrap the rolls in aluminum foil and warm them in the microwave for about 15-20 seconds per roll. However, be cautious not to overheat them as it might affect their texture.
What do you serve with these rolls?
You can use these just like any other rolls. These are great with any soup, stew, chili, or slow-cooked meat.
Soup, salad, and bread are complete meals in our home.
They are perfect to soak up the gravy in slow-cooked lamb, beef, or chicken dishes.
My kids love lamb stew or chili with this bread.
Pumpkin Rolls Recipe (Softest Pumpkin Dinner Rolls)
Add a seasonal touch using pumpkin puree to your next batch of dinner rolls with these pumpkin dinner rolls. A simple and easy recipe that creates soft, light, and fluffy bread you can eat on its own or serve with your meal.
Video
Ingredients
- 150 g (⅔ cups) Warm milk or water (110°F)
- 120 g (½ cup) Pumpkin puree
- 5 g (1½ tsp) Instant dry yeast or 14 g Fresh Bakers Yeast
- 30 g (2 tbsp) Sugar or honey
- 50 g (3 tbsp) Unsalted butter soft, room temperature
- 355 g (2¾ cups) All-purpose flour
- 6 g (1 tsp) Kosher salt
Egg wash
- ½ med Egg beaten
- 2 tbsp Milk or cream Or
Method
- Yeast mixture – In the bowl of a stand mixer, with the hook attachment, combine warm milk (110°F), yeast, sugar, pumpkin puree, and butter.150 g Warm milk or water, 120 g Pumpkin puree, 30 g Sugar, 5 g Instant dry yeast, 50 g Unsalted butter
- Combine – Add the flour and salt. Combine at medium-high speed until all the flour is well incorporated for about 3 minutes.355 g All-purpose flour, 6 g Kosher salt
- Knead – Continue to knead on medium speed for 4 to 5 minutes until you have a soft, smooth, and elastic dough.
- Bowl – When the dough is soft and shiny, but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise – Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
- Punch – When the dough is doubled in volume, transfer to a well-dusted floured surface, but avoid adding too much flour. Punch down and reshape it into a ball. Then roll it into a small log.
- Divide – Using a dough scraper, divide this log into three portions, and then each of those portions into three again. This should give you nine dinner rolls.
- Shape – Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom, then place the ball on a non-flour surface while still holding it in your hand. Loosen the grip on the dough and roll it back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth.
- Tray – Grease or spray a 9 x 9 square baking pan. Place the rolls in the pan.
- Proof – Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost doubled in size.
- Bake – When the rolls are almost double in volume, after about 30 minutes, preheat the oven to 375°F, 190°C/ Gas Mark 5
- Eggwash – Brush the rolls with egg wash, milk, or cream.2 tbsp Milk or cream, ½ med Egg
- Bake for about 20 to 22 minutes until lightly golden on top. When baked, brush with melted butter.
- Cool – Take them out of the pan and cover them with a clean kitchen cloth for at least 5 minutes to keep them soft.
Notes
Tips for making the best Pumpkin Dinner Rolls
- Soft and Light – Avoid the temptation to add more flour. A soft dough will give light and airy rolls.
- Dough Consistency – In winter, you may need 90 minutes or more, but in summer, the dough may double in 45 minutes. If you can’t attend to it at that moment, degas, reshape, and let it double in volume again.
- Avoid over rise or prove – ff you cannot attend to the dough now, you can place it back in the bowl and let it proof for another 30 to 45 minutes
- Pan size – The odd number 9 is because we are using a square baking pan. You can also divide into 8 medium or 12 small rolls, and use an 8-inch round or quarter sheet pan.
- When shaping – The goal is to create a tight, smooth ball. If you overdo the rolling, you will rip the top surface, so be careful.
- Keeping them soft – do not leave them in the pan for more than 10 minutes, otherwise the steam on the bottom will cool, making them soggy.
Equipment you will need
Nutrition
Tried this recipe?
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I’m not sure what went wrong but these turned out so dense. Not fluffy at all.
Hey Emily, I’m sorry to hear that. With that amount of liquid, they should never be dense. When under kneaded, they would not be as fluffy but still not dense. Perhaps you can check the ingredient amounts again. Thanks
I am in the process of making these but a couple of comments to start. Your ingredients state 7 g (2 1/2 g) yeast and I presume you mean 2 1/2 teaspoons. Also you have butter listed after the flour and salt so I totally missed adding it with the milk/pumpkin/yeast/sugar mixture. Hopefully I can brush some melted butter on them after baking to make them taste good. Will keep you posted
Thanks, Mary, Yes, it is 21/4 tsp. The butter is 2 tbsp and it is also listed correctly with the instructions in the recipe card below. It is always a good idea to have all your list of ingredients out before you start baking, that way you don’t forget. In this case, a little butter brushed on top will do the trick just fine. Thanks
This was an easy recipe to make. They are really delicious rolls! We are a vegan/vegetarian family so this recipe worked well for us. It was a nice way for me to use up some of the pumpkin purée I had leftover in the refrigerator.
Thank you, Amanda. Happy to hear you enjoyed this recipe.
This pumpkin bread looks so soft and fluffy. I loved pumpkin spice. I would add it to mine. Thanks for the recipe.
It is light and fluffy chichi.
Oh yes! Dinner rolls for the autumn season, thanksgiving celebration, or other celebrations. This will surely make other people look closely and will be curious to try it. I think this will taste good and might become a party favorite. Thank you for sharing the recipe!
Thank you, Maria. I hope you try it
Sooo ready for these rolls! I love making rolls but when they get a bit of a seasonal touch, I get even more excited. Perfect to go with so many dishes!
Thanks Mahy
We LOVE dinner rolls in this house and will be trying this recipe this weekend. (There goes my diet) 😉
Thank you Jessie.
Wow! These look buns look ultra soft!!! They are a try on my list to try next.
They are very soft and luscious. I hope you try soon.