It's that time of the year again, guys! The days of rain, colors, pumpkins, and rolls! Everywhere you turn you see pumpkin baked goods of all sorts of colors and shapes.
So, why is your dinner roll still plain flavored? Add a little pumpkin and these Easy Soft and Fluffy Pumpkin Dinner Rolls are truly as dreamy as the title describes them.
This year, there have been a lot of things that are not necessarily as they appear that leave us wondering. These dinner rolls fit right in. Are they croissants? Are they dinner rolls? Let's be perfectly upfront, they are croissant-shaped dinner rolls! Sometimes a little twist like making dinner rolls look cooler makes it more appealing for kids to grab and eat. And adding seasonal favors just makes them even better.
When it's rainy out, it is the perfect season to stay in and enjoy all kinds of comfy, nothing-like-homemade seasonal foods, such as these delicious, soft, fluffy, and pillowy pumpkin dinner rolls.
And take the 'boring' out by rolling them into croissants, and they are that much tastier! At least that's what my kids said. You'll be finding yourself sneaking in a few extras even after dinner is over. Enjoy, my friends!
Table of Contents
📋 Recipe Ingredients
- Lukewarm water
- Organic Sugar (or white granulated sugar)
- Dry active yeast
- Eggs (I used home raised chicken eggs)
- Sea salt
- Pumpkin puree (I used homemade pumpkin puree made out with homegrown pumpkin)
- Unsalted softened butter
- Organic all-purpose flour
- Sesame seeds for topping
🔪 Recipe Instructions
How to Make Pumpkin Dinner Rolls
Combine lukewarm water, sugar, and yeast in a mixer bowl and give it a good stir, until sugar melts. Place the bowl in a warm place while you’re preparing the rest of the ingredients.
In a separate bowl, measure out and sift the flour, and set aside until ready for use.
Crack the eggs into a small bowl. Set aside the egg white from the yolk of one egg in a separate small bowl (you will need this egg white for brushing the rolls later). Add the three egg yolks and two egg whites into the mixer bowl with the yeast mixture.
Then, add salt, pumpkin puree, and whisk it all together for a couple of minutes or until combined.
Next, add half of the flour, and mix using the dough hook attachment on low/med speed. Then, mix in the softened (to room temperature) butter.
Add in flour next. About ½ cup at a time thereafter while the dough is mixing. After all of the flour is in and the dough is not sticking to the spatula or sides of the mixer bowl, that’s the sign of thoroughly mixed yeast dough.
Finally, cover the mixer bowl with a plastic wrap, puncture a few holes with a knife so the dough can breathe, and place it into a warm place for an hour to rise.
Preheat the oven to 325 F. After the dough has tripled in size, gently push it down with a silicone spatula or your hand.
Transfer the dough onto a working surface dusted with flour. Roll the dough into a log and split it into four equal-sized pieces (I like to use a kitchen scale to make sure all the pieces weigh the same).
Shaping and Glazing Pumpkin Dinner Rolls Instructions
Work with one piece of dough at a time. Roll it into an even circle, and slice twelve equal triangles. Then, just roll each triangle into a croissant-like roll.
Place rolled dinner rolls onto a large baking sheet lined with parchment paper.
Beat one egg white and two tables of water until combined. Brush each roll with the egg white wash and then sprinkle them with sesame seeds.
⏲️ Baking Time
Bake in a preheated oven to 325 F for 17 minutes, or until golden in color. Remove from the oven and transfer onto a cooling rack to cool completely.
Enjoy these Pumpkin Dinner Rolls warm!
If you make this Easy Soft and Fluffy Pumpkin Dinner Rolls Recipe, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
📖 Recipe Card
Easy Soft and Fluffy Pumpkin Dinner Rolls
Ingredients
Pumpkin Rolls Batter Ingredients
- 1 cup – warm water
- ¼ cup – organic sugar (or white granulated sugar)
- 1 tbsp. – dry active yeast
- 2 large eggs + 1 egg yolk
- ½ tsp. – sea salt
- ½ cup – pumpkin pure (I used homemade pumpkin puree)
- 4 oz. – unsalted butter (softened to room temperature)
- 5 cups – flour
Pumpkin Rolls Wash Ingredients
- 1 large – egg white
- 2 tbsp. – water
- Sesame seeds
Instructions
How to Make Pumpkin Dinner Rolls
- Combine lukewarm water, sugar, and yeast in a mixer bowl and give it a good stir, until sugar melts. Place the bowl in a warm place while you’re preparing the rest of the ingredients.
- In a separate bowl, measure out and sift the flour, and set aside until ready for use.
- Crack the eggs into a small bowl. Set aside the egg white from the yolk of one egg in a separate small bowl (you will need this egg white for brushing the rolls later). Add the three egg yolks and two egg whites into the mixer bowl with the yeast mixture.
- Then, add salt, pumpkin puree, and whisk it all together for a couple of minutes or until combined.
- Next, add half of the flour, and mix using the dough hook attachment on low/med speed. Then, mix in the softened (to room temperature) butter.
- Add in flour next. About ½ cup at a time thereafter while the dough is mixing. After all of the flour is in and the dough is not sticking to the spatula or sides of the mixer bowl, that’s the sign of thoroughly mixed yeast dough.
- Finally, cover the mixer bowl with a plastic wrap, puncture a few holes with a knife so the dough can breathe, and place it into a warm place for an hour to rise.
- Preheat the oven to 325 F. After the dough has tripled in size, gently push it down with a silicon spatula or your hand.
- Transfer the dough onto a working surface dusted with flour. Roll the dough into a log and split it into four equal sized pieces (I like to use a kitchen scale to make sure all the pieces weigh the same).
Shaping and Glazing Pumpkin Dinner Rolls Instructions
- Work with one piece of dough at a time. Roll it into an even circle, and slice twelve equal triangles. Then, just roll each triangle into a croissant-like roll.
- Place rolled dinner rolls onto a large baking sheet lined with parchment paper.
- Beat one egg white and two tables of water until combined. Brush each roll with the egg white wash and then sprinkle them with sesame seeds.
Pumpkin Dinner Rolls Baking Instructions
- Bake in a preheated oven to 325 F for 17 minutes, or until golden in color. Remove from the oven and transfer onto a cooling rack to cool completely.
- Enjoy these Pumpkin Dinner Rolls warm!
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Check out all bread recipes HERE.
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Larry Sclafani says
Your recipe was so easy to follow and the buns came out successfully and so yummy. these pumpkin dinner rolls are so perfect. They just look like the original pumpkin. Awesome work. Thanks so much!
Valya of Valya's Taste of Home says
I'm so happy to hear that, and thank you for an amazing five-star review!
Patricia says
Can the Pumpkin dinner rolls be made ahead of time and frozen?
Valya of Valya's Taste of Home says
Absolutely! Enjoy!