Pumpkin Rolls

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Pumpkin Dinner Rolls

Pumpkin Dinner Rolls

These pumpkin rolls were the base for my sweet and lightly-spiced {miniature} pumpkin cinnamon rolls.  One batch makes quite a few {24 basic rolls or 12 knots to be exact} so you can even split the dough to make some sweet cinnamon rolls and some dinner rolls.  I experimented with “tying” the dough into knots for a different presentation but you can also form them as a basic dinner roll if you would like.  If you make the knots, I recommend using roughly double the dough for each roll so one full batch of knots would yield about 12 rolls.  I used my spinach roll recipe as my guide, omitting the spinach and using pumpkin puree instead of the milk.  Depending on the thickness of the pumpkin puree you are working with, you may need to use a combination of milk and pumpkin to reach the total amount of desired liquid.  My pumpkin bagels were my reference for the pumpkin and spice ratio.

Pumpkin Rolls
Recipe type: Yeast Bread
Prep time: 
Cook time: 
Total time: 
Serves: 24
Add pumpkin and spices to your dinner rolls for added nutrients and flavor.
  • ⅓ cup sugar
  • 1½ tsp salt
  • 4½ tsp yeast
  • 4½ – 5 cups all-purpose flour
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • 1 cup pumpkin puree
  • ¼ cup butter
  • 2 eggs
  1. Mix the sugar, salt, yeast and 1½ cups flour in a large mixing bowl.
  2. Melt the butter in a microwave or over low heat on a stovetop.
  3. Stir in the pumpkin puree.
  4. Gradually pour the hot liquid into the dry ingredients and mix well for two minutes.
  5. Continue mixing and add the eggs.
  6. Then add ½ cup flour and beat the dough for 2 minutes to form a soft dough.
  7. Gradually add 2 – 2½ cups flour.
  8. Turn the dough onto a lightly-floured surface and the knead the dough for ten minutes until it is soft, elastic and forms a ball.
  9. Place the ball in a greased bowl and then flip it over so the greased side faces up.
  10. Cover the bowl with a towel and let the dough rise until has doubled, about 1 hour.
  11. Dump the dough onto the floured work surface, cut the dough in half, cover the two dough pieces with a towel and let the dough rest for 15 minutes.
  12. Cut each half into twelve pieces and roll each piece into a small rope and tie in a basic knot (or form the pieces into balls for a basic dinner roll shape).
  13. Place the knots onto a greased baking sheet (12 on each pan), cover them with a towel, and let them rise for 30 minutes.
  14. Brush the rolls with the milk-egg glaze if you want a shiny finish on your rolls.
  15. Bake the rolls at 400 degrees for 7-10 minutes until they are lightly golden brown. You can always pull one apart to make sure they are cooked through the center.
  16. If they are getting too browned but need to cook longer, cover them with foil and continue baking.

Pumpkin Dinner Rolls

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