Best 7 Pumpkin Dinner Rolls Recipes

PUMPKIN-SHAPED DINNER ROLLS

Steps:

• Combine warm milk, yeast, honey, and butter in a bowl; stir. Add salt and most of the flour, reserving the rest for dusting. Stir using a wooden spoon until a sticky dough forms.
• Dust a work surface with the leftover flour. Knead the dough until smooth, elastic, and no longer sticky, adding more flour as needed. Form dough into a ball that springs back lightly when pressed.
• Transfer dough to a lightly greased bowl, cover with greased foil, and let rise in a warm place until doubled in size, about 1 1/2 hours.
• Meanwhile, cut kitchen string into 4 dozen 8- to 10-inch strands. Place strings in a bowl and toss with oil to coat; set aside.
• Press risen dough down on a work surface; reserve 3 to 4 tablespoons for forming "stems." Cut remaining dough in half and cut each half into 6 wedges. Roll each into a round ball by cupping your hand over the dough and pressing and rolling lightly in a circular motion for 10 to 15 seconds. Cover and let rest for 15 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with silicone liners.
• Place 4 pieces of string on your work surface. Crisscross strings over a center point into a star formation. Place a dough ball, smooth side-down, onto the center point. Firmly tie each string into a knot over the center of the roll. Snip off excess string using scissors.
• Place tied roll onto a prepared baking sheet, knot side-down. Repeat with remaining strings and dough balls.
• Let rolls rise for about 30 minutes.
• Sift a little flour on top of rolls. Shape reserved dough into "stems" and place them on the sheet next to the rolls.
• Bake in the center of the preheated oven until lightly browned, 20 to 25 minutes.
• Remove from the oven and let cool until safe to handle, about 15 minutes. Cut strings off of each roll at the tops and peel down carefully and slowly to remove. Cut a small hole in the tops of each roll and press "stems" into each hole. Transfer pumpkin rolls to a serving platter.

PUMPKIN DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the pumpkin, butter, sugar, eggs, salt and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to make a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into three portions. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents., Cover and let rise until doubled, about 30 minutes. Bake at 400° for 12-15 minutes. Remove to wire racks.

MAPLE-PUMPKIN DINNER ROLLS

Steps:

• In a large bowl, mix cornmeal, brown sugar, yeast, salt, pie spice and 2 cups flour. In a small saucepan, heat 3/4 cup milk, syrup and 2 tablespoons butter to 120°-130°; stir into dry ingredients. Stir in pumpkin and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest 10 minutes., Divide and shape dough into 16 balls. Place in 2 greased 9-in. round baking pans or cast-iron skillets. Cover with kitchen towels; let rise until doubled, about 1 hour. Preheat oven to 375°., Brush remaining milk over dough. Bake 12-15 minutes or until golden brown., Melt remaining butter; brush over hot rolls. Remove from pans to wire racks; serve warm.

MAPLE-PUMPKIN DINNER ROLLS

Steps:

• In food processor, combine 2 cups of the flour, the cornmeal, yeast and salt; pulse to combine. (Alternatively, in a medium bowl, whisk the ingredients together then proceed with the recipe using a stand mixer).
• In small saucepan, melt the butter over low heat.
• Add the pumpkin puree, 3/4 cup milk and maple syrup.
• Stir over low heat just until very warm, about 120 F to 130 F on an instant-read thermometer.
• Add the warm pumpkin mixture to the dry ingredients and process or mix until thoroughly combined.
• Pulse or mix in enough of the remaining flour to make a soft, sticky dough that pulls away from the side of the bowl.
• If using a processor, process for 2 minutes to knead.
• If using a stand mixer, knead with a dough hook for about 5 minutes.
• Turn the dough out onto a lightly floured surface, shape into a ball, cover with plastic wrap and let stand for 10 minutes.
• Coat two baking sheets with cooking spray.
• Uncover the dough and cut it into 16 equal pieces.
• In the palm of your hands, roll each piece into a smooth round ball.
• Set the balls 2 inches apart on the baking sheets and cover them loosely with plastic wrap.
• Let the rolls rise in a warm place until doubled in size, about 1-1 1/2 hours.
• Near the end of the rising time, place a rack in the upper third of the oven and preheat to 375 degrees F.
• Brush the tops of the rolls with milk and sprinkle with a dusting of cornmeal.
• Bake for 12-15 minutes, or until browned.
• Serve warm, or let cool and reheat before serving.

PUMPKIN DINNER ROLLS

Steps:

• Combine milk, brown sugar, 1 tablespoon butter, and salt in a small saucepan over medium heat; heat to about 110 degrees F (43 degrees C), 2 to 4 minutes. Remove from heat.
• Mix warm water and yeast together in a bowl until yeast is dissolved. Combine yeast mixture and milk mixture in a large bowl. Add pumpkin puree, all-purpose flour, whole wheat flour, cinnamon, ginger, and nutmeg; beat until dough is smooth, adding more all-purpose flour if needed to form a soft dough.
• Grease a large bowl.
• Turn dough onto a floured surface and knead until smooth and elastic. Place dough into the greased bowl, turning once to grease the top of the dough. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Grease an 9x13-inch baking dish.
• Punch dough down and divide into 10 pieces. Shape each dough piece into a ball. Place dough balls into the prepared baking dish; cover and let rise until doubled in size, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Melt remaining butter in a saucepan over medium-low heat, 2 to 3 minutes. Brush melted butter over dough.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Transfer rolls to a wire rack to cool slightly before serving.

PUMPKIN NUTMEG DINNER ROLLS

Steps:

• In a small bowl proof the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy. In a large bowl combine well 7 cups of the flour, the nutmeg, the salt, and the remaining sugar and blend in the butter until the mixture resembles coarse meal. Add the whole egg, the pumpkin purée, and the yeast mixture and stir the dough until it is combined well.
• Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking, for 10 minutes, or until it is smooth and elastic. Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk. Turn the dough out onto a work surface, divide it into 14 pieces, and form each piece into a ball. Fit the balls into a buttered 10-inch springform pan and let them rise, covered with a kitchen towel, in a warm place for 45 minutes, or until they are almost double in bulk. Brush the rolls with the egg wash and bake them in the middle of a preheated 350°F. oven for 40 to 50 minutes, or until they are golden brown. Let the rolls cool slightly in the pan, remove the side of the pan, and serve the rolls warm. The rolls may be made 1 week in advance and kept wrapped well and frozen. Reheat the rolls, wrapped in foil, in a preheated 350°F. oven for 25 minutes, or until they are heated through.

PUMPKIN THYME DINNER ROLLS

Steps:

• 1. Sprinkle the yeast over the warm water in a large mixing bowl and stir to dissolve. Using a wooden spoon, beat in the eggs, pumpkin, soft butter,sugar, salt, thyme and cayenne. 2. Add 3 cups of flour and beat until smooth, gradually adding more flour as needed to make a soft, sticky, but still manageable dough. Make sure the dough is well mixed. 3. Oil a larger bowl and scrape the dough into it, to oil all sides. Cover with a dish towel and let rise in a warm, draft free spot until doubled in bulk, about an hour and a half. Punch the dough down, cover tightly with plastic wrap and refrigerate overnight. 4. For Round Dinner Rolls,grease two 8 inch cake pans with melted butter. Punch the dough down again and shape into round rolls, arranging them in pans with about one half inch between each. For Cloverleaf Rolls, butter a 12 cup muffin tin, tear off tablespoon sized balls and place 3 in each muffin cup. If the dough is too sticky to handle easily, lightly butter or oil your hands. Cover the rolls with a dish towel and let rise in a warm spot until doubled in bulk, about 30 minutes. 5. Heat oven to 375 degrees. Bake until rolls are browned, 20 to 25 minutes. Serve while still hot or warm. (188 calories each).