Go Back
+ servings

Easy Pumpkin Dinner Rolls

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.
4.20 from 5 votes
Prep Time 1 hour 45 minutes
Cook Time 25 minutes
Total Time 2 hours 10 minutes
Servings 12 rolls

Ingredients  

  • 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

Instructions 

  • 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 1/2 cup of the flour and continue mixing until it is incorporated. Add the remaining 3/4 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.

Notes

  • If the dough feels very firm and unpliable when you knead it, that’s a sign that it’s starting to become over-kneaded. Immediately stop and let it rest for 10-15 minutes. Allowing the dough to rest will give you a better shot at a more tender result.
  • Make-Ahead Instructions: If you want to prepare the rolls in advance, follow the directions up until you place the (unbaked) rolls in the baking pan then tightly cover the pan with plastic wrap. The dough can remain in the refrigerator for up to 12-24 hours or in the freezer for up to 2 months. If you’ve refrigerated the rolls, remove them from the refrigerator and allow them to come to room temp, which usually takes about 30 minutes. Baked as directed. If you’ve frozen the rolls, remove the rolls from the freezer and place them in the fridge overnight then bring them to room temp to rise before baking them as directed. 
  • You can store leftover rolls in a sealed plastic bag for 1-2 days at room temp. However, keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!