These pumpkin dinner rolls are quick and easy to make and have the most perfect soft and fluffy texture. They are flaky and buttery and packed with warm comforting pumpkin for a subtle (yet not overpowering) flavor.
Pumpkin Dinner Rolls
- 1/2 cup pumpkin puree
- 1/2 cup milk at room temperature
- 1/4 cup butter softened at room temperature
- 1 large egg
- 2 tsp active dry yeast or instant yeast
- 1 tbsp granulated sugar
- 1 tsp salt
- 2-1/2 cups all-purpose flour
- 1 tbsp melted butter (optional, for a shiny top)
- 1 tbsp condensed milk (optional, for dipping)
- In a large bowl, add pumpkin puree, milk, butter, one egg, yeast, sugar, and salt together in a large bowl. Whisk to combine, about one minute.
- Add flour and stir well to combine until there are no dry flour visible in the bowl. Make sure to scrape down the sides of the bowl with a spatula.
KNEED THE DOUGH
- Transfer the dough onto a clean and lightly greased surface. The oil will help keep the dough from sticking to your hands initially. You can also lightly oil your hands.
- Knead the dough until the dough is smooth and not sticky at all (*see notes below on how to knead dough). Because of the high fat content (butter and milk) in this recipe, it should take less than 5 minutes of kneading by hand to achieve a non-sticky and smooth dough ball. A well-kneaded dough is smooth and can hold its shape. You can test the dough by giving it a firm poke with your finger. The indentation should bounce right back. If it doesn’t bounce back and stays like a dimple, keep kneading for a few more minutes.
PROOF THE DOUGH (First rise)
- Transfer the kneaded dough back into the bowl. Lightly apply some oil over the dough with a brush and cover the bowl with the lid. Let it rise for 1 hour or until doubled in size.
SHAPE THE ROLLS
- Transfer the dough onto a clean surface and deflate the dough ball by punching the air out or pressing down with a rolling pin.
- Roll the ball of dough into a log and divide it into 15 equal pieces with a knife or bench scraper. Cover the dough with a damp cloth or cling wrap to prevent it from drying. When the dough loses moisture,it tends to form hard skin around its surface, which creates a crust when baking.
- Take one piece at a time, flatten each dough ball with your hands, and fold and press all edges into the center. Then, turn it over and cup the dough in your palm, making circular motions and shape each piece into a smooth, round ball. It should take less than 30 seconds to roll each piece into a smooth ball.
- Transfer the dough balls to a greased quarter sheet baking pan.
PROOF THE DOUGH (Second rise)
- Cover the baking tray with aluminum foil or seal it in a large Ziploc bag. Let the rolls rise for one hour. The rolls should almost double in size. Letting the dough rise in a warmer area will help the rolls rise faster. I leave my baking sheet in the oven (turned off) and leave another pan filled with boiling water at the bottom of the oven to help the rolls rise (proof) faster.
BAKE THE ROLLS
- Preheat oven to 375°F.
- Bake for 20 minutes or until the tops are golden brown. Lightly brush some melted butter on top and let the rolls cool on a wire rack for 15 minutes before serving.
- Serve with a side of condensed milk for dipping (optional).