Pumpkin Dinner Rolls

Pumpkin Dinner Rolls are a great seasonal twist to the usual dinner rolls. Serve with your Thanksgiving feast or at a holiday buffet party. If pressed for time on the big day, prepare up to a week in advance and store in the freezer for easy reheating the day of your event.


  • 1 (1/4oz.) pkg. active dry yeast
  • 1/3 cup sugar, divided
  • 3/4 cup milk, lukewarm
  • 7 cups all-purpose flour
  • 1 tsp fresh nutmeg, grated
  • 1 tsp salt
  • 1 1/2 sticks unsalted butter, cold and cut into small pieces
  • 1 lg. egg, slightly beaten
  • 2 cups pumpkin puree
  • 1 lg. egg yolk only
  • 1 Tbsp water


Pour the yeast and 1 tsp of sugar into the lukewarm milk.

Cover and allow to rest 5 minutes or until the mixture becomes foamy.

In a large mixing bowl, combine flour, remaining sugar, salt and nutmeg.

Add in the butter pieces and beat on low speed until the mixture is coarse.

Add an egg and the pumpkin into the mixture. Stir well.

Add the yeast mixture and work with your hands to form a soft dough.

Place the dough on a lightly floured flat surface and knead for 8 minutes.

Dough will have an elastic but smooth texture when done.

Butter the inside of a large bowl and place the dough in it. Roll the dough to completely coat with butter.

Cover and let the dough rise to about twice its size (roughly 1 hour).

Cut the dough into 12 pieces.

Butter a spring form pan and place the dough pieces in the pan.

Cover and let rise in a warm spot for about 45 minutes.

Heat the oven to 350F degrees.

Whisk egg yolk and water together.

Brush the rolls with the egg wash.

Bake for 35 minutes until a light golden brown.

Yield: 12 servings

Prep Time:

Cook Time:


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