A recipe for Pumpkin Yeast Rolls! These soft and pillowy rolls are a perfect side during the holiday season. Serve with salted butter, pumpkin butter, or even use as the base for sandwiches with leftover turkey.
We spent Thanksgiving out of town this year, so I still have a ton of pumpkin puree sitting in my freezer that needs to be used up. This recipe was a great way to put a little dent in the stockpile.
These rolls, like many bread recipes, take a couple of hours to prepare, but luckily most of that time is hands off and mostly for rising.
The hint of pumpkin adds a wonderful softness to these yeast rolls and makes them a great addition to the holiday table or to complement to a seasonal meal.
A Few Tips
When adding the yeast to the milk, make sure the milk isn’t too hot or it will damage the yeast. The temperature should be about 105˚F (40˚C)- just warm enough to activate the yeast.
This recipe uses pumpkin puree, NOT pumpkin pie filling. Pumpkin puree simply contains cooked and pureed pumpkin.
When mixing the dough, it will be a little sticky due to the pumpkin puree. Add just enough flour to make the dough workable and soft. Too much flour will cause the rolls to become tough.
Give the dough time to rise before forming into rolls and baking. In a warm kitchen, it may only take an hour. In colder kitchens, it may take closer to two hours.
I served these Pumpkin Yeast Rolls simply with salted butter, but they would also be delicious with the Pumpkin Butter from Authentic Suburban Gourmet for even more pumpkin flavor. Chad used them as the base for leftover turkey sandwiches.
Looking for more Pumpkin Recipes?
Try my:
Pumpkin Yeast Rolls Recipe
Adapted from Authentic Suburban Gourmet
Pumpkin Yeast Rolls
Ingredients
- 3/4 cup (177 milliliters) lukewarm milk 105-115˚F, 40-46˚C
- 2 1/4 teaspoons (7 grams) active dry yeast
- 4 tablespoons (60 grams) unsalted butter melted and slightly cooled, plus more for brushing
- 1/3 cup (67 grams) granulated sugar
- 1 large egg
- 1/2 cup (120 grams) pumpkin puree
- 3 1/2-4 cups ((440-500 grams) all-purpose flour
- 1 teaspoon salt
Instructions
- Pour the warm milk into a small bowl and sprinkle the yeast over the top. Let sit for a minute before stirring to dissolve. Let sit about 10 minutes, until frothy.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, beat together the melted butter and sugar.
- Mix in the egg and then the pumpkin puree. Add the frothy yeast and milk.
- Slowly add the flour, a little at a time, and the salt until a soft dough comes together. It should be slightly sticky.
- Use lightly floured hands to knead the dough until smooth and elastic. Add a little flour if needed, just enough to make the dough workable. Don't add too much or the rolls will become tough.
- Place the dough an oiled bowl, cover, and allow to rise until doubled, about 1-2 hours.
- Punch down the dough and divide into 12 pieces on a lightly floured surface. Form each piece into a ball and place in a greased 9×13 inch (23×33 centimeter )baking dish about 1 inch (2.5 centimeters) apart.
- Cover the pan with a towel and rise until puffed, 30 minutes to 1 hour.
- Preheat oven to 350˚F (180˚C).
- Brush the tops of the rolls with additional melted butter and bake in the preheated oven until the tops are golden, 20-23 minutes.
- Serve warm with butter or pumpkin butter.
Heather Perine
These are perfect for my Thanksgiving bread basket! And they look so fluffy!
Colleen
These rolls look so pillowy and soft. Now I know what to do with the leftover pumpkin puree in my fridge!
Toni
Thank you so much!
Maria San Juan
Easy to try recipe! Gonna try this one soon! Thanks for sharing!