Pumpkin Dinner Rolls
Our pumpkin dinner rolls stay soft for days, make great sliders, and are delicious spread with cinnamon honey butter.
Servings 24 rolls
Calories 150kcal
Ingredients
Rolls
- 1 cup warm water
- 2 packets yeast (4 1/2 teaspoons yeast)
- 1/4 cup sugar
- 1 egg
- 1 15 oz. can pumpkin (NOT pumpkin pie filling)
- 1/2 cup melted butter
- 1 1/2 teaspoons salt
- 5 1/2 cups all-purpose flour (or bread flour)
- more butter for brushing over hot rolls
Cinnamon Honey Butter
- 1/2 cup butter softened
- 1 Tbsp. honey
- 2 Tbsp. powdered sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
Rolls
- Combine water, yeast, and sugar. Cover and let sit for 5 minutes or until yeast looks foamy.
- Add egg, canned pumpkin, and melted butter to the water and yeast mixture. Stir.
- Add salt and flour (1 cup at a time) and mix until thoroughly combined.
- Turn dough out onto a floured surface and knead until smooth (3-5 minutes). This dough will be a little stickier than normal bread dough. Just add enough flour to keep your hands from getting too sticky.
- Add a tablespoon or two of oil to a large bowl (you can also spray it with nonstick cooking spray). Place dough in the bowl and turn the dough over once to coat in oil. Cover with a damp cloth or plastic wrap and let rise in a warm place for 1 hour.
- After the dough has doubled in size, punch down and form into 24 rolls. Grease two 9x13 baking dishes (or a large baking sheet) and divide the rolls between the two pans.
- Cover rolls and let rise for 30-40 minutes.
- While rolls rise preheat the oven to 350 degrees.
- Bake rolls for 18-20 minutes.
- Brush generously with melted butter while hot.
Cinnamon Honey Butter
- Whip cinnamon honey butter ingredients together with a hand mixer. Split rolls and spread over rolls.
Video
Notes
- I preheat my oven for 60 seconds and then shut it off. It makes for the perfect warm spot for my rolls to raise.
- If you'd like pumpkin spice flavoring, add a couple of teaspoons in with the dry ingredients.
Nutrition
Calories: 150kcal