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Pumpkin Dinner Rolls

Pumpkin Dinner Rolls are egg free and filled with pumpkin spice flavor. This quick and easy pumpkin recipe makes the perfect bread for Thanksgiving dinner.

Prep Time
15 mins
Cook Time
15 mins
Rise time
50 mins
Total Time
1 hr 23 mins
Servings: 12
Calories: 294 kcal
Course: Bread
Cuisine: American

Ingredients

  • 1 cup warm milk 115ºF, 8 ounces
  • 1 package instant yeast 7 grams
  • 1/2 cup brown sugar 105 grams
  • 1/2 cup pumpkin puree 119 grams, room temperature
  • 1/2 cup salted butter softened, 4 ounces
  • 2 1/2 teaspoons pumpkin pie spice 5 grams
  • 2 teaspoons cinnamon 4 grams
  • 2 teaspoons vanilla extract 8 grams
  • 1/2 teaspoon salt 3 grams
  • 4 to 4 1/2 cups bread flour 520 grams + up to 65 grams more as needed

Instructions

    Cup of Yum
  1. Warm the milk in a bowl in the microwave for just about 1 minute until it is reaches 115ºF. Pour it into the bowl of a stand mixer. Sprinkle the yeast over the top and allow it to activate for 3-4 minutes. 1 cup warm milk, 1 package instant yeast
  2. Add in the sugar, pumpkin, softened butter, pumpkin pie spice, cinnamon and vanilla. Use the beater blade on low speed to mix this just until combined. About 30 seconds. 1/2 cup brown sugar, 1/2 cup pumpkin puree, 1/2 cup salted butter, 2 1/2 teaspoons pumpkin pie spice, 2 teaspoons cinnamon, 2 teaspoons vanilla extract
  3. Add in 2 cups of flour and the salt. Mix about 30 seconds until combined. Then add in the remaining 2 cups of flour. Mix just until combined, scraping the sides of the bowl as needed. Allow the mixture to rest for 5 minutes. 1/2 teaspoon salt, 4 to 4 1/2 cups bread flour
  4. Remove the beater blade and place the dough hook on the stand mixer. Knead the dough for 5-7 minutes on low speed. Add more flour a tablespoon at a time as needed during kneading. The dough should still feel sticky and tacky to the touch, but it should not be so wet that it sticks all over your hands. As the dough turns in the stand mixer bowl, it will pull away from the sides, but may stick to the bottom slightly. This is ok and shows the dough is not too dry.
  5. Place the dough in a greased bowl and cover it with plastic wrap or a towel. Allow the dough to rise in a warm place until it has almost doubled, about 30 minutes.
  6. Split the dough into 12 balls. Shape them into smooth round balls.
  7. Place in a greased 9x13 pan glass pan. Cover and rise in a warm place for 15-20 minutes while the oven is heating. Preheat the oven to 375ºF.
  8. Bake for 18-20 minutes or until lightly browned. Brush with butter when they come out of the oven.

Notes

  • The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
  • Store in an airtight container at room temperature for up to 3 days. The rolls also freeze well for up to 6 weeks.
  • Refer to the article above for more tips and tricks.

Nutrition Information

Calories 294kcal (15%) Carbohydrates 46g (15%) Protein 7g (14%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 23mg (8%) Sodium 170mg (7%) Potassium 124mg (4%) Fiber 2g (8%) Sugar 10g (20%) Vitamin A 1861IU (37%) Vitamin C 1mg (1%) Calcium 51mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 294

% Daily Value*

Calories 294kcal 15%
Carbohydrates 46g 15%
Protein 7g 14%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.3g 15%
Cholesterol 23mg 8%
Sodium 170mg 7%
Potassium 124mg 3%
Fiber 2g 8%
Sugar 10g 20%
Vitamin A 1861IU 37%
Vitamin C 1mg 1%
Calcium 51mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.