Quick and easy Pumpkin Dinner Rolls are soft and fluffy and make the perfect bread roll to serve this fall. They are flaky and buttery and packed with warm and comforting pumpkin for a subtle yet not overpowering flavour. The best part? You only need to spend 15 minutes of actual prep work to make these.

I love to pair our meals with a side of bread. My go to recipes have always been our skillet dinner rolls and green onion dinner rolls, but now I'm all about these easy pumpkin dinner rolls. They are the perfect bread to serve with a classic warm and cozy fall dinner, especially on Thanksgiving.

Ingredients

• pumpkin puree - I used canned pumpkin puree (do not use pumpkin pie mix). You can also used homemade pumpkin puree.
• all-purpose flour
• milk and butter - adds fat content for fluffier and softer rolls.
• eggs - leavening agent to promote rising.
• active dry yeast or instant yeast 
• granulated sugar - helps the dough rise faster by "feeding" the yeast.
• salt 
• melted butter - optional for brushing on top of the rolls at the end for an extra shiny top.
• condensed milk - optional, for serving.

You will also need a kitchen scale or measuring cups and spoons, mixing bowl, and a quarter sheet baking pan.

How to Make the Best Pumpkin Dinner Rolls

1. Prepare the dough. In a large bowl, add pumpkin puree, milk, butter, one egg, yeast, sugar, and salt together in a large mixing bowl. Whisk to combine, about one minute. Add flour and stir well to combine until there are no dry flour visible in the bowl. Make sure to scrape down the sides of the bowl with a spatula.
2. Knead the dough. Transfer the dough onto a clean and lightly greased surface. The oil will help keep the dough from sticking to your hands initially. You can also lightly oil your hands. Knead the dough until the dough is smooth and not sticky at all. It should take less than 5 minutes of kneading by hand to achieve a non-sticky and smooth dough ball.

3. Proof the dough (first rise). Transfer the kneaded dough back into the bowl. Lightly apply some oil over the dough with a brush and cover the bowl with the lid. Let it rise for 1 hour or until doubled in size.

4. Shape the rolls. Transfer the dough onto a clean surface and deflate the dough ball by punching the air out or pressing down with a rolling pin. Roll the dough into a log and divide it into 15 equal pieces with a knife or bench scraper. Cover the dough with a damp cloth or cling wrap to prevent it from drying. Take one piece at a time and shape each piece into a smooth ball.
5. Proof the rolls (second rise). Transfer the dough balls to a greased quarter sheet baking pan. Cover the baking tray with aluminum foil or seal it in a large Ziploc bag and let the rolls rise for one hour. The rolls should almost double in size.

6. Bake the rolls. Bake in a preheated 375 F oven for 20 minutes, or until the tops are golden brown. Lightly brush some melted butter on top and let the rolls cool on a wire rack for 15 minutes before serving.

How to Serve Pumpkin Dinner Rolls

Serve these pumpkin dinner rolls on their own with a drizzle of sweet condensed milk. It is so delicious. Or serve it alongside a classic fall meal. Some of my favourites with apple dijon braised chicken thighs (the dinner rolls are perfect for soaking up all the juice), roasted butternut squash soup (or any of my favourite fall soups), and creamy skillet chicken with lemon garlic sauce.

How to Store Dinner Rolls

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week. To reheat, place them in the oven for 7-8 minutes at 300 F, or in the air fryer for 5 minutes at 300 F.

More Easy Bread Recipes

• Rosemary Cornbread
• Homemade No Yeast Biscuits
• Easy Cornbread Muffins
• Garlic Cheddar Biscuits
• Green Onion Dinner Rolls