Pumpkin dinner rolls

Pumpkin dinner rolls

Oct 20 2020


3-4 hours (mostly waiting for dough to rise)

Makes 20 rolls

I don't often make bread or rolls from scratch unless I have time or it's the week-end. I know that when I serve soup to my kids, it will go down way more easily if it has a side of fresh bread... Since I am making pumpkin soup I thought I should try to make pumpkin dinner rolls as well.... It turned out to be easier than I thought and absolutely delicious! I adapted this recipe from Taste of home which has a butternut squash version.


  • 1 package of active dry yeast
  • 1 cup of warm milk (110-115F)
  • 1/4 cup of warm water (110-115F)
  • 3 tbsp of butter, at room temperature
  • 2 tsp of salt
  • 1/2 cup of sugar
  • 1 cup of pumpkin purée
  • 5 cups of flour ( I used a mix of all purpose and whole wheat)
  • Toppings: pumpkin seeds and everything but the bagel seasoning


In a bowl of a stand up mixer with the paddle attachment, combine the yeast, milk and water (until dissolved). Then add the pumpkin, butter, sugar and salt and half of the flour.

Switch to a dough hook and add the remaining of the flour and let it knead for 6-8 minutes until smooth.

Transfer to a greased bowl, cover and leave to rest until double the size, 1h30 to 2h.I fond that closer to 2 hours gives a more airy bread and is better.

Punch the dough down, cut and shape to form the rolls (approximately 20 medium ones) and transfer to a greased cake pan or large baking dish. Cover and rest for another 30-45 minutes.

Sprinkle some seeds and everything but the bagel seasoning

Preheat the oven at 375F and bake the rolls for 20-25 minutes or until golden brown.

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