Easy to make pumpkin dinner rolls are an impressive and delicious bread to serve with dinner and feasts alike.
These pumpkin bread rolls are comforting and creamy with a light, slightly moist texture that are perfect for dipping into soup, eating as sandwich buns, or simply eating along a feast meal.
While there is a full 2 cups of pumpkin puree in these rolls, the pumpkin flavor is extremely mild.
So mild, in fact, most people will miss the flavor completely. That is to say they have a wonderful color and flavor but very few folks will truly think, wow these are pumpkin.
That mild flavor makes these an ideal side dish for most any meal and they could even be used as pumpkin buns for hamburgers and other sandwich fillings.
Winter Squash Choices
This dough will work wonderfully with store bought canned pumpkin puree. It will also work with any other cooked and pureed winter squash.
Have extra butternut squash from making soup? Use it here. Didn’t eat all the acorn squash you roasted for a side dish? Again, use it here.
If your cooked and pureed winter squash is a bit on the wet side. Do strain off some of the water through a cheesecloth lined fine mesh sieve. Just let it drain until it is thick.
If you don’t drain off the water, you’ll likely need more flour to get a cohesive bread dough which will result in more rolls than the recipe states.
The recipe calls for bread flour, but all-purpose flour will also work wonderfully.
Make Bread Instead
Use the same recipe but form 3 bread loaves instead of rolls.
Bake the loaves in the preheated oven for about 40 minutes or until golden and sound hollow when tapped with a knuckle.
Freeze Extra Rolls
These rolls freeze easily and well.
Simply place cooked and cooled rolls into airtight bags and freeze.
Pull out rolls as needed to thaw at room temperature.
Use up within 6 months for best flavor and to prevent freezer burn.
Other Pumpkin Bread Recipes
- 1 Cup Milk
- 1/4 Cup Butter
- 2 Tablespoons Dry, Active Yeast
- 3/4 Cup Warm Water
- 2 Tablespoons Sugar
- 1 Tablespoon Salt
- 2 Cups Pumpkin Puree
- 8 Cups Bread Flour
- In a small saucepan, gently heat the butter and milk just until butter is melted. Set aside to cool to about 115 degrees Fahrenheit.
- Combine the yeast, water, and sugar. Let sit until foamy about 10 minutes.
- Pour the milk mixture into the yeast mixture and stir well.
- Add the pumpkin puree, salt, and 2 cups of bread flour, stirring until completely combined.
- Continue adding bread flour until a dough forms.
- Turn out to a floured board and knead until smooth and elastic. It will remain slightly sticky but be a very smooth dough.
- Grease a bowl and turn the dough to coat. Cover the bowl with a towel and let rise until doubled about 1 hour.
- Grease a large baking sheet.
- Punch down the dough and knead slightly on a floured board.
- Divide the dough into 18 equal portions.
- Form rolls with the dough and place onto greased baking sheet.
- Cover baking sheet with a towel and let rise for 30 minutes.
- Meanwhile, preheat oven to 375 degrees Fahrenheit.
- Bake the rolls in the preheated oven for 20 to 25 minutes or until golden on top and sound hollow when tapped with a knuckle.
- Remove from baking sheet to wire rack to cool completely.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 18 Serving Size: 1 Roll
Amount Per Serving: Calories: 268Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 383mgCarbohydrates: 49gFiber: 3gSugar: 2gProtein: 9g
I try but cannot guarantee this nutritional information is 100% accurate.