Fall is in the air! And definitely in the early night sky thanks to daylight savings. It’s crazy how it seems to turn to a cold and dark fall overnight once it comes. But as long as I’ve got plenty of soup and a warm cozy house I’ll be great this season! Then of course let’s not forget the rolls for all of that soup. I almost always have some sort of side with my soups and more often than not it’s either some type of fresh bread or rolls. I have my favorite dinner roll recipe and my 1-hour dinner roll recipe (which is a close second. I love it for the times when I’m in a hurry to get some rolls made), but I’ve wanted a roll that has more of the autumn flavors to it, plus the perfect autumn color. And these are just that!
Of course these Pumpkin Dinner Rolls be perfect for Thanksgiving, which is not to far around the corner and never too early to start planning for. I’m sure of the next few weeks I’ll be sharing plenty of Thanksgiving recipes so we may as well get started now, right? These rolls have the perfect hint of pumpkin flavor with just the right amount of spice. And if you want to go all out be sure to serve them with the cinnamon honey butter, it takes them from delicious to over-the-top perfection!
Sorry for the terrible lighting in the step by step photos below, my windows aren’t close to my countertops, but at least you’ll be able to see how it goes. Hopefully they’re helpful to you!
- 1 Tbsp active dry yeast
- 6 Tbsp (90g) packed light brown sugar
- 1/2 cup + 1 Tbsp warm water (130ml), 110 - 115 degrees, divided
- 1 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 large egg
- 1 large egg yolk
- 1 cup (245g) canned pumpkin puree
- 1/2 cup (4 oz/113g) unsalted butter, softened, divided, plus more for brushing tops if desired
- 4 cups (565g) all-purpose flour, or more as needed
- Cinnamon Honey Butter (I recommend making 1 1/2 - 2 times the recipe), for serving
- In the bowl of an electric stand mixer whisk together yeast, 1/2 tsp of the brown sugar and 1/4 cup of the warm water until yeast has dissolved. Let rest 5 - 10 minutes until foamy. Set mixer with whisk attachment and mix in remaining warm water (1/4 cup + 1 Tbsp. Rewarm to 110), remaining brown sugar, salt, cinnamon, ginger, nutmeg, cloves, egg, egg yolk and pumpkin puree. Add in 1/4 cup of the butter along with 2 cups of the flour and mix until well blended. Set mixer with hook attachment and slowly add in remaining flour. Knead on low speed until fairly smooth and somewhat elastic, about 5 minutes, adding in more flour as needed 1 Tbsp at a time (the pumpkin will give it a slightly different texture than your average roll dough. At the end it should be somewhat sticky - it should stick to the bottom of the bowl but not the sides). Transfer to a large oiled mixing bowl, cover with plastic wrap and allow to rise in a warm place until double in volume, about 1 1/2 hours.
- Punch dough down and divide into 2 equal portions Roll each portion out onto a lightly floured surface to about a 13-inch round then rub 2 Tbsp butter evenly over each round. Cut into 12 even wedges using a pizza cutter, then starting on the outside edge, roll each piece inward. Cup the backside of each roll slightly to form a crescent shape then transfer to a baking sheet line with a silicone baking mat. Cover rolls with plastic wrap and allow to rise until doubled in volume, about 45 minutes - 1 hour. Preheat oven to 375 degrees during last 20 minutes of rising.
- Uncover rolls and bake in preheated oven about 12 - 14 minutes until golden brown and cooked through. Let cool slightly and serve warm with cinnamon honey butter.
- Recipe source: Cooking Classy