Add a fall twist to your side dish lineup with the ultimate recipe for Easy Pumpkin Dinner Rolls that are pillowy soft and flavored with a hint of pumpkin spice.
Homemade bread is a must when it comes to a side dish spread. Whether it’s the holidays (hello, Thanksgiving!) or you’re just in the mood for a fall-inspired spin on carbs, this is the recipe for you.
The emphasis here is on “easy.” Dump, stir, proof (it’s easy, I promise!), bake and devour.
How to Make Savory Pumpkin Dinner Rolls
The key word here is “savory!” Don’t let the mention of “pumpkin spice” make you think these rolls trend in the sweet direction. They’re a savory roll, with just a hint of pumpkin flavor. When I was developing this recipe, it was important that these rolls could have a firm spot on your dinner plate without suggesting that they might be dessert.
Long story short: These are savory pumpkin dinner rolls, not sweet!
How to Make Soft Pumpkin Dinner Rolls
Now that we’ve established the taste, it’s time to focus on texture. When it comes to dinner rolls, I like mine to be soft, pillowy and airy. These rolls are all that… and then some!
If you have a fear of yeast, this is the recipe for you. I developed this recipe to use instant (rapid rise) yeast, so everything just gets dumped into one bowl and mixed.
After a one-hour rise, the dough will double in size and become filled with air bubbles. Thanks for working your magic, yeast!
Then it’s time to divide the dough into 12 equal pieces. A scale comes in handy to ensure each ball of dough is the same size, however it isn’t essential.
No dinner roll of mine is complete with a good slathering of melted unsalted butter, which lends flavor and also contributes to the golden brown color. And don’t forget the large-flake sea salt, too!
All that’s left to do is pop these beauties into the oven. A quick 20 to 25 minutes later, and you’ll be staring down a dozen of the softest, most picture-perfect pumpkin-spiced dinner rolls on the planet.
A final tip for the pumpkin-averse: If you’re in the mood for hot, salty, pillowy carbs but aren’t a fan of pumpkin, check out my recipe for good ol’ plain Homemade Dinner Rolls.Craving more? Subscribe to Just a Taste to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- 2 1/4 cups all-purpose flour, divided, plus more as needed
- 1/2 cup whole milk, warmed to 110°F
- 1/2 cup pumpkin puree
- 1 large egg, at room temp
- 2 Tablespoons unsalted butter, melted, plus more for topping
- 2 Tablespoons sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 (1/4-oz.) packet instant (rapid rise) yeast
- 1/2 teaspoon kosher salt
- Cooking spray
- Large-flake sea salt, for topping
- In the bowl of a stand mixer fitted with the dough hook attachment, combine 1 cup of the flour with the milk, pumpkin, egg, butter, sugar, pumpkin pie spice, yeast, and kosher salt. Mix on low speed until the flour is incorporated, scraping down the sides of the bowl as needed. Increase the speed to medium and continue mixing the dough for 2 minutes. Add another ½ cup of the flour and continue mixing until it is incorporated. Add the remaining ¾ cup flour and mix until combined and the dough begins to form a ball. The dough should be sticky but pulling away from the sides of the bowl. If it is too sticky, add more flour, 2 tablespoons at a time, as needed.
- Lightly flour your work surface. Turn out the dough and knead until it comes together into a smooth ball, about 2 minutes.
- Transfer the dough to a greased bowl, cover the bowl with a towel, and let rest in a warm, dark place until the dough has doubled in size, about 1 hour.
- Grease an 8-inch round baking dish with cooking spray.
- Divide the dough into 12 pieces. Roll each piece into a ball, then arrange the balls in a single layer in the prepared pan. Cover the pan with a towel, then return it to the warm, dark place for 30 minutes.
- Preheat the oven to 375°F. Uncover the rolls, brush with additional melted butter, and sprinkle with sea salt. Bake until the rolls are golden brown and cooked through, 20 to 25 minutes. Remove the rolls from the oven, brush them again with melted butter, and serve warm.