You won’t believe how easy these pumpkin bread rolls are to make, and they are absolutely delicious! These are perfect for any of your holiday gatherings, but are also wonderful to eat year-round.
What’s in Pumpkin Dinner Rolls
- Yeast-This is what helps the bread rise. In this recipe, we use a full tablespoon just to speed up the process and create a nice fluffy bread.
- Pumpkin puree-This is the magic ingredient. It takes the place of milk, butter, and/or eggs in other roll recipes. Trust me when I say you would never know that this roll lacks butter.
- All-purpose flour- You can also use whole wheat or spelt for this if you prefer. I have not developed a gluten free version yet, but am working on it.
- Herbs de Provence- I find this spice blend to go exceptionally well with the pumpkin, but you can use any seasoning you like, or even make a sweet version using cinnamon and sugar instead.
How to Make Pumpkin Dinner Rolls
- Proof your yeast-if it bubbles up, it is working.
- Add the flour and salt, making sure to gradually add the flour and watch the ball of dough come together
- Once the dough has come together in a ball, you are set to start kneading it. You only have to knead it for a few minutes.
- Form into rolls and let rise for just 15 minutes.
- Pop in the oven at 350 for 30-35 minutes. Easy as that!
Substitutions and Modifications
I would not suggest changing much about this recipe, but there are a few things you can do depending on your time constraints and what you have on hand.
- You can use sweet potato puree instead of pumpkin.
- You can use yogurt instead of pumpkin-this will obviously change the flavor but it will still be good.
- If you want to double the recipe, you can double everything including the yeast, OR you can double everything except the yeast, and double the rise time.
I hope you will try out these delicious pumpkin rolls. They are affordable, super simple, and a unique take on a standard dinner roll. Enjoy!
Quick and Easy Pumpkin Dinner Rolls
- 2 cups warm water
- 1 tbsp yeast
- 2 tbsp granulated sugar
- 1 cup pumpkin puree
- 1 tsp salt
- 2 tsp herbs de provence or seasonings of choice
- 2 1/2-3 cups all purpose flour
- In a large mixing bowl, dissolve yeast and sugar in warm water.
- Let sit for about five minutes-you should see the yeast start foam and bubble up by this point.
- Add the pumpkin puree and mix everything well using a whisk or small baking spatula.
- Mix in one cup of the flour with your salt and seasonings using your spatula or wooden spoon.
- Continue to gradually add the flour, 1/2 cup at a time, mixing until it comes together and is uniform.
- Once your flour is ready to knead, it should be a bit sticky, but not so much that it is impossible to work with. If you find that it is too sticky, you can continue to add flour, one tablespoon at a time until it reaches a desired consistency
- Transfer dough onto a floured surface and knead for just a few minutes (3-5 is just fine)
- Divide the dough into six-eight balls(depends on the size you are going for) and place in your greased 8 by 8 baking pan
- Cover and let rise for 15-30 minutes.
- Bake in a 350 degree oven for 30-35 minutes. Enjoy!!