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Pumpkin Dinner Rolls

Prep Time 2 hours 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings 1 dozen rolls


  • 3/4 cup pure pumpkin
  • 1/2 cup warm water
  • 2-1/2 teaspoons active dry yeast
  • 3 tablespoons safflower oil
  • 2 tablespoons honey
  • 2 large eggs lightly beaten
  • 1 teaspoon salt
  • 2-1/2 to 3 cups white whole wheat flour
  • Softened butter for brushing


  • Place pumpkin in a small saucepan. Heat over medium heat until pumpkin registers 100F degrees. Remove from heat and set aside.
  • In a large bowl, dissolve yeast in warm water. Let sit 5 minutes, then stir in oil, honey, eggs, salt, and warm pumpkin until smooth. Stir in 2-1/2 cups flour until mixture forms a soft dough. (dough should be slightly sticky)
  • Turn dough onto a floured surface. Knead dough until smooth and elastic, about 5 minutes. Place dough in a greased bowl, turning once to grease top. Cover bowl with a kitchen towel, and let rise in a warm place until dough is doubled, about 1-1/2 hours.
  • Punch dough down, and shape dough into 12 balls. Place on two parchment paper-lined baking sheets. Cover rolls with a kitchen towel and let rise in a warm place until doubled, about 30 minutes.
  • Bake rolls at 375F 20-22 minutes until golden brown. Brush each roll with softened butter and transfer to a cooling rack to cool completely.


Store rolls in an airtight container at room temperature up to 2 days.