5.0 from 12 votes
Pumpkin Yeast Rolls
A recipe for Pumpkin Yeast Rolls! These soft and pillowy rolls are a perfect side during the holiday season. Serve with salted butter, pumpkin butter, or even use as the base for sandwiches with leftover turkey.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 12 Rolls
Course:
Bread
Cuisine:
American
Ingredients
- 3/4 cup (177 milliliters) lukewarm milk 105-115˚F, 40-46˚C
- 2 1/4 teaspoons (7 grams) active dry yeast
- 4 tablespoons (60 grams) unsalted butter melted and slightly cooled, plus more for brushing
- 1/3 cup (67 grams) granulated sugar
- 1 large egg
- 1/2 cup (120 grams) pumpkin puree
- 3 1/2-4 cups ((440-500 grams) all-purpose flour
- 1 teaspoon salt
Instructions
- Pour the warm milk into a small bowl and sprinkle the yeast over the top. Let sit for a minute before stirring to dissolve. Let sit about 10 minutes, until frothy.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, beat together the melted butter and sugar.
- Mix in the egg and then the pumpkin puree. Add the frothy yeast and milk.
- Slowly add the flour, a little at a time, and the salt until a soft dough comes together. It should be slightly sticky.
- Use lightly floured hands to knead the dough until smooth and elastic. Add a little flour if needed, just enough to make the dough workable. Don't add too much or the rolls will become tough.
- Place the dough an oiled bowl, cover, and allow to rise until doubled, about 1-2 hours.
- Punch down the dough and divide into 12 pieces on a lightly floured surface. Form each piece into a ball and place in a greased 9x13 inch (23x33 centimeter )baking dish about 1 inch (2.5 centimeters) apart.
- Cover the pan with a towel and rise until puffed, 30 minutes to 1 hour.
- Preheat oven to 350˚F (180˚C).
- Brush the tops of the rolls with additional melted butter and bake in the preheated oven until the tops are golden, 20-23 minutes.
- Serve warm with butter or pumpkin butter.
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