Pumpkin Dinner Rolls
User Reviews
4.8
Pumpkin Dinner Rolls
Description
These Pumpkin Dinner Rolls begin with activating yeast in warm milk, then mixing in pumpkin puree, butter, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Bread flour is added gradually, and the mixture is kneaded to develop gluten into a soft dough. After rising, the dough is shaped into rolls and baked until golden brown, achieving a fluffy texture with slight moistness from the pumpkin.
The pumpkin and warm spices infuse the rolls with seasonal flavor notes complemented by buttery richness. The dough is rested during preparation, and kneading times are specified to avoid overworking or underdeveloping.
These rolls are suitable as a complement to hearty meals during autumn or winter and work well for holiday dinners. They can be stored in airtight containers or frozen for convenience.
Ingredients
- 1 cup milk 115ºF, 8 ounces, warm
- 1 package instant yeast 7 grams
- 1/2 cup brown sugar 105 grams
- 1/2 cup pumpkin 119 grams, room temperature, puree
- 1/2 cup butter softened, 4 ounces, salted
- 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
- 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
- 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
- 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
- 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.
- 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.
- Split the dough into 12 balls. Shape them into smooth round balls.
- 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.
- Bake for 18-20 minutes or until lightly browned. Brush with butter when they come out of the oven.
Notes
- Calorie estimates are approximate and may vary by ingredient brand.
- Store rolls at room temperature in an airtight container for up to three days.
- These rolls freeze well for up to six weeks; thaw before reheating.
- Careful dough handling and kneading ensure soft, elastic rolls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 294 kcal
% 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.
User Reviews
Overall Rating
4.8
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