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Fluffy Pumpkin Dinner Rolls Recipe

Fluffy Pumpkin Dinner Rolls Recipe
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★★★★★

5.1 from 15 reviews

These Fluffy Pumpkin Dinner Rolls are soft, tender, and lightly sweetened, perfect for an autumn-inspired meal. Made with fresh pumpkin purée and enriched with butter, these rolls have a delicate texture and a beautiful golden crust brushed with an egg wash. Ideal as a side for soups, stews, or holiday dinners, they bring a cozy warmth to any table.

Ingredients

Scale

For the dough:

  • 1 pound butternut squash (for canned pumpkin purée, see note)
  • 1 tablespoon sugar (see note)
  • 2 ¼ teaspoons (7 g) instant yeast or active dry yeast
  • 3/4 teaspoon (4 g) fine salt
  • 2 tablespoons (30 g) melted butter
  • 3 ¼ cups (420 g) bread flour (all-purpose flour works too)

Egg-wash:

  • 1 egg yolk
  • 1 tablespoon milk

Instructions

  1. Prepare the pumpkin purée: Cut the pumpkin in half, scoop out seeds and stringy pulp. Peel and chop into 1-1.5 inch (2-3 cm) pieces. Place in a saucepan with 1 inch (2-3 cm) water covering the bottom, cook covered over low heat until tender, about 20 minutes, or steam until soft. Drain and blend until smooth using a food processor or hand blender. Let cool slightly.
  2. Mix yeast and sugar: In a large bowl, combine 2 tablespoons (30 g) water, yeast, and sugar; stir briefly to activate the yeast.
  3. Add pumpkin and flavorings: Stir in 1 ¼ cups (300 g) pumpkin purée, salt, and melted butter into the yeast mixture.
  4. Add flour and knead dough: Add half the flour, mix until combined; add the remaining flour. Knead by hand or with a stand mixer and dough hook for 5-10 minutes until the dough is soft, smooth, slightly sticky but elastic, forming a ball that clears bowl sides. If dough is too tacky, add small amounts of flour.
  5. First rise: Place the dough in a lightly greased bowl and cover. Let it rise at warm room temperature until doubled or near doubled in size, about 1 hour.
  6. Prepare baking pan: Butter a 10-inch (26 cm) springform or round cake pan, or line it with parchment paper. Alternatively, a 9-inch square pan can be used.
  7. Shape rolls: Transfer dough to a slightly floured or unfloured surface. Divide into 15 equal pieces (16 pieces if using square pan). Shape each piece into a smooth ball and evenly space in the prepared pan. For make-ahead, refrigerate now (see notes).
  8. Second rise: Cover the pan with a towel and let rolls rise at warm room temperature until puffy, about 30 minutes. Preheat oven to 350°F (180°C) towards end of rising time.
  9. Apply egg wash and bake: Mix egg yolk and milk. Gently brush over the top of rolls. Bake on center rack for about 20 minutes or until golden brown.
  10. Cool and serve: Let rolls cool slightly before serving. Enjoy warm.

Notes

  • If using canned pumpkin purée, substitute 1 ¼ cups for the fresh pumpkin purée.
  • The sugar activates the yeast but also provides slight sweetness and browning.
  • For a make-ahead option, shaped rolls can be covered and refrigerated overnight after the first shaping; allow them to rise at room temperature until puffy before baking.
  • Flour type may affect texture: bread flour gives better chewiness, while all-purpose flour works as well.
  • Adjust flour quantity based on pumpkin purée moisture content to ensure the dough is soft but manageable.
  • Brush the egg wash gently to avoid deflating the rolls.

Nutrition

Keywords: pumpkin rolls, dinner rolls, fluffy rolls, pumpkin bread, homemade bread, fall recipes, autumn bread

Find it online: https://tastygenius.com/fluffy-pumpkin-dinner-rolls-recipe/