November is cruising by and with the festival season around, I’m sure all of you must be planning or at least thinking of your holiday menus. So you are in luck because our #BreadBakers group is baking up some special and festive loaves or rolls or breads that you can bring to a family feast or celebratory dinner. Actually I’m lucky to be hosting this month’s event, big thanks to Stacy and Renee for the opportunity. Don’t forget to scroll down to the bottom of the post for the list of breads by my fellow bread bakers.

We went apple picking last month and ended up with 4 little pie pumpkins from the patch. I kept them for display till Halloween, then roasted a couple and made pumpkin puree out of them. With that puree I made these Pumpkin dinner rolls. Recipe is from King Arthur Flour site.

They are great to serve for Thanksgiving dinner. They are soft and delicious with a spicy pumpkin flavor. I ate a couple hot right out of the oven. My son ate them with Nutella. Stored well wrapped, they keep well for about 3~4 days at room temperature. For longer storage, freeze them well wrapped.

Recipe from King Arthur Flour Site:

Print Recipe
Pumpkin Dinner Rolls Yum
Soft and delicious pumpkin flavored dinner rolls. Great to serve for Thanksgiving dinner.
Pumpkin Dinner Rolls
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 120 minutes
Servings
buns
Ingredients
  • 4 cups All purpose flour (I used 2cups wholewheat flour and 2cups all purpose flour)
  • tsps Yeast Instant
  • ¼ cup Brown Sugar
  • ½ cup Milk Lukewarm
  • 4 tbsps Unsalted Butter , softened
  • 2 tsps Salt
  • 2 tsps Pumpkin pie Spice (homemade or storebought)
  • 2 Eggs Large (I used 2tbsp egg replacer whisked with 6tbsp water)
  • ¾ cup Pumpkin Puree
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 120 minutes
Servings
buns
Ingredients
  • 4 cups All purpose flour (I used 2cups wholewheat flour and 2cups all purpose flour)
  • tsps Yeast Instant
  • ¼ cup Brown Sugar
  • ½ cup Milk Lukewarm
  • 4 tbsps Unsalted Butter , softened
  • 2 tsps Salt
  • 2 tsps Pumpkin pie Spice (homemade or storebought)
  • 2 Eggs Large (I used 2tbsp egg replacer whisked with 6tbsp water)
  • ¾ cup Pumpkin Puree
Pumpkin Dinner Rolls
Instructions
  1. Combine all the ingredients for the dough in a large bowl or the bowl of a stand mixer. Mix and knead to make a soft and smooth dough.
  2. Transfer the dough to a greased bowl and allow to rise for 60~75minutes, until it's puffy though not necessarily doubled in bulk.
  3. Gently deflate the dough and transfer to a lightly greased work surface. Divide the dough into 24 equal pieces. Form and roll each piece into a smooth ball.
  4. Lightly grease 2 9" round cake pans or square baking pans. Space 12 rolls in each pan. Alternately place all the 24 rolls in a 9"x13" baking pan.
  5. Cover the pans and set aside to rise until they're very puffy and crowded against each other; about 1~2hours.
  6. Preheat the oven to 350°F.
  7. Uncover the rolls and bake them for 20 minutes. Lightly tent with an aluminum foil and bake for an additional 5 minutes or so, or until the edges of the center bun spring back when touched lightly.
  8. Remove the buns from the oven and brush with melted butter, if desired. Turn them over on to a wire rack after couple of minutes. Serve warm. Store completely cooled rolls, wrapped well at room temperature for 3~4 days. For longer storage, wrap and well and freeze.
Recipe Notes

Let's take a look at what my fellow bakers have baked for this month’s Family Feast Breads event:

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].

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0 thoughts on “Pumpkin Dinner Rolls for #BreadBakers”

  1. Thanks for leading the group this month, what beautiful breads have been shared! I think your pumpkin dinner rolls would be the star on any family dinner table.

  2. Thank you so much for hosting this month! Your rolls are perfect for the Thanksgiving. They came out perfectly browned and yummy.

  3. I can just taste those beautifully soft, slightly sweet rolls now, Pavani. They would be perfect for Thanksgiving or Christmas dinner! Or breakfast for that matter. Thanks so much for hosting this month!

  4. Pavani your rolls look fabulous!! Perfect shape and I bet they smell and taste wonderful too! Thanks for choosing a lovely theme! I had so much fun making the bread this month!

  5. Serving them with Nutella is a great idea! I love your son’s style! Thanks for our wonderful, celebrator theme this month, Pavani!

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