These Pumpkin Dinner Rolls are perfect for the Holiday season! The texture of these dinner rolls is soft and delightful! And the maple syrup adds the perfect flavor and sweetness that you would expect.
Pumpkin and maple – two fall/winter staples flavors that give excellent results when combined in baking.
This is another one of those recipes that I grew up on as my mom would make them for almost all holiday dinners. So I have continued the tradition serving these with our holiday meals.
There is nothing like the lovely aroma of bread/rolls baking in the oven!
Ingredients for Pumpkin Dinner Rolls
Pumpkin Puree, canned or cooked fresh
Maple syrup
Active dry yeast
Flour
Butter
Salt
Milk – * I use soy milk simply because because it’s all we have in our house!
How to make Pumpkin Dinner Rolls
Add butter and milk to a small saucepan over medium-low heat, until it reaches a low simmer. Remove from heat and whisk until butter is melted. Let cool about 5 minutes. Then whisk in maple syrup and pumpkin puree and transfer to large mixing bowl.
While milk and butter are cooling, combine and whisk together 1/4 cup warm water and active dry yeast in a small bowl. Set aside for 5 minutes then add to the large mixing bowl with the puree.
Add 1 cup of flour at a time to the bowl until dough is formed. If dough is too sticky, add more flour about 1/4 cup at a time. Knead the dough on a floured surface until smooth and elastic, about 3-5 minutes. Note – *if you have an electric mixer with a dough hook, follow the steps above and let mixer knead the dough. **Only knead or mix until dough is smooth and elastic, over-kneading can make the rolls less soft.
First rise – place dough in an oiled large bowl, cover with dish cloth or re-usable wax wrap – typically this is where plastic wrap is used, however I try to reduce single-use plastic as much as possible. The dish towel or wax wrap does just fine. Place the bowl in a warm quiet area and allow to rise until double in size. This will take about 1 1/2 – 2 hours.
Once dough has finished rising, punch it down (carefully 😉). Place dough on a floured surface and divide in half, then divide each half into about 8 rolls. Repeat with other half. Place rolls into an oiled 13×9 baking dish.
Now for the second rise – cover pan with a dish cloth and place in warm quiet place until almost double. This will take about 45 min – 1 hour. (Half the time as the first rise)
Preheat oven to 425 degrees Fahrenheit.
Bake Pumpkin Dinner rolls about 12-15 minutes or until golden brown.
Add butter and milk to a small saucepan over medium-low heat, until reaches a low simmer. Remove from heat and whisk until butter is melted. Let cool about 5 minutes. Then whisk in maple syrup and pumpkin puree and transfer to large mixing bowl.
While milk and butter are cooling, combine and whisk together 1/4 cup warm water and active dry yeast in a small bowl. Set aside for 5 minutes then add to the large mixing bowl with the puree.
Add 1 cup of flour at a time to the bowl until dough is formed. If dough is too sticky, add more flour about 1/4 cup at a time. Knead the dough on a floured surface until smooth and elastic, about 5 minutes. **See notes
First rise – Place dough in oiled large bowl, cover with dish cloth. Place the bowl in a warm quiet area and allow to rise until double in size. This will take about 1 1/2 – 2 hours.
Once dough has finished rising, punch it down. Place dough on a floured surface and divide in half, then divide each half into about 8 rolls. Repeat with other half. Place rolls into an oiled 13×9 baking dish.
Second rise – cover pan with a dish cloth and place in warm quiet place until almost double. This will take about 45 min – 1 hour.
Preheat oven to 425 degrees Fahrenheit. Bake Pumpkin Dinner rolls about 12-15 minutes or until golden brown.
Allow to cool slightly. Serve with butter. Enjoy!
Notes
* If you have an electric mixer with a dough hook, follow the steps above and let mixer knead the dough.
**Only knead or mix until dough is smooth and elastic, over-kneading can make the rolls less soft.
