Pumpkin Dinner Rolls
Equipment
- Stand mixer with dough hook
- Large mixing bowl
- 9x13 baking dish or sheet pan
- Pastry brush
Ingredients
- ¾ cup warm milk about 110°F
- 2 ¼ tsp active dry yeast 1 packet
- 3 Tbsp honey or sugar
- ¾ cup pumpkin puree unsweetened, canned or homemade
- 1 large egg
- 4 Tbsp unsalted butter softened
- 4 ½ to 5 cups all purpose flour
- 1 ½ tsp salt
Optional flavor add ins:
- Savory version: 1 tsp dried sage or 1 Tbsp fresh finely minced
- Sweet version: ½ tsp ground cinnamon
- For Brushing: 2 Tbsp melted butter or milk
Instructions
- In the bowl of a stand mixer, combine warm milk, yeast, and honey. Let sit 5–10 minutes until foamy.
- Add pumpkin puree, egg, and softened butter. Stir to combine.
- Mix in flour, salt, and seasoning of choice. Knead with a dough hook for 6–8 minutes until smooth and tacky.
- Place dough in a lightly oiled bowl, cover, and let rise for 1–1 ½ hours, or until doubled.
- Punch down the dough and divide into 12–15 equal pieces. Shape into balls and place on a parchment-lined baking sheet or in a greased 9x13 pan.
- Cover and let rise for 30–40 minutes until puffy.
- Preheat oven to 350°F. Brush rolls with melted butter or milk. Bake 20–24 minutes, until golden and the centers reach 190–195°F. Tent with foil if needed.
- Brush warm rolls with melted butter and serve.
Notes
- Dough should be slightly tacky but not overly sticky. Add flour one tablespoon at a time if needed.
- For make-ahead: Refrigerate shaped rolls overnight, then let rest at room temp 30 minutes before baking.
- To freeze: Bake fully, cool, then store in an airtight bag. Reheat at 325°F until warmed through.