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I made these pumpkin rolls the other day using a recipe I found on King Arthur Flour and absolutely adore them. They are ever so soft and taste of pumpkin spices. These are perfect dinner rolls and would be a great addition to Thanksgiving dinner.
I was worried when I made the recipe because the dough barely rose, unlike most other yeast dough recipes I’ve made in the past. But in the end, these rolls still came out really soft and yummy.
Soft Pumpkin Rolls
These rolls are so soft and taste of pumpkin spices. These are perfect dinner rolls and would be a great addition to Thanksgiving dinner.
Ingredients
- 4 3/4 cups all-purpose flour
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/3 cup brown sugar
- 1 1/2 tsp salt
- 1 tbsp instant yeast
- 1 (15-oz) can pumpkin
- 2 large eggs
- 1/4 cup melted butter
Instructions
- Combine all of the dough ingredients, and mix and knead them with the dough hook attachment on your mixer until you’ve made a smooth, somewhat sticky dough (I kneaded mine in the machine for 5 minutes).
- Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it should have expanded somewhat, but won’t be wildly puffy.
- Turn the dough out onto a lightly floured surface, divide it in half. Working with the half dough, divide into 9 pieces. Roll the 9 pieces of dough between your palms until they are smooth round balls.
- Place balls into a 8 x 8 baking pan lined with parchment paper. Repeat process with other half of dough, placing balls into another baking pan. Cover both pans with a proof cover or lightly greased plastic wrap, for about 90 minutes, until they look puffy, though not doubled in bulk.
- Preheat the oven to 350°F. Bake the rolls for 30 minutes, until lightly browned and an instant-read thermometer inserted into the center reads 190"F (I didn't bother with the instant read thermometer).
Notes
Recipe source: King Arthur Flour
Nutrition
Serving: 1roll, Calories: 168kcal, Carbohydrates: 29g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Sodium: 225mg, Fiber: 1g, Sugar: 4g, NET CARBS: 28
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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These are just begging to be made for Thanksgiving!
I agree!
I have been looking for a recipe like this for the past couple of days but could not find one that caught my interest. That is until I found your site!! I’m not even sure how I ended up here, but I have to try it and with the holidays fast approaching – perfect timing for me!!
Well however you found your way to my site, I’m happy you did. These are definitely on my Thanksgiving menu!
Is it possible to add more sugar to make them sweet rolls? Would you suggest white granulated or more of the brown sugar?
P.S. They look delicious!!
Yes you can definitely add sugar to make them sweet rolls. I would probably use granulated white sugar and maybe some honey.
What a wonderful looking roll! I bet they are delicious!
They are! You should try it.
that should read, “these are going on my Thanksgiving menu”. LOL
These on going on my Thanksgiving menu. Thanks so much!How many does this recipe yield?
It makes enough rolls to fill two 8 x8 pans. I put 9 rolls into each pan (18 total), though you can always make them smaller and fit more smaller rolls.
These look delicious! I could easily eat a dozen…….. haha.
Wow, a dozen. They are really good though. I think I might make them for my Thanksgiving dinner this year.
Oh, what pretty rolls! I love the color. I bet these would be awesome with some butter while they’re still warm.
Yes, these rolls are perfect with some butter. I adored these. So soft and they stayed soft too the next day. I used some leftovers to make really yummy french toast.