A vibrant dough made with pumpkin puree, flour, and sugar is formed into miniature pumpkins with kitchen twine. The baked dinner roll is topped with cashew nut stems for a festive celebration!
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Why You'll Love This Pumpkin Dinner Roll Recipe
Eye Catching- The orange hue of these delicious dinner rolls and the faux stem made of cashew nuts make these beauties stand out in a crowd.
Kid-Friendly- Dinner rolls are a great recipe to make with your kids. They'll love getting their hands dirty and helping you in the kitchen.
Great for Parties- These delicious pumpkin dinner rolls are perfect for Halloween parties, Thanksgiving dinners, or other fall-themed events.
What Are Pumpkin Dinner Rolls?
Pumpkin dinner rolls are a delicious way to enjoy bread and pumpkin flavor all in one! The dough for these mini pumpkins is made with pumpkin puree, flour, sugar, and milk. Once the dough is made, it's formed into individual balls with kitchen twine wrapped around it to create the pumpkin shape. The finished golden brown dinner rolls are topped with cashew nut stems for a festive look. These dinner rolls have all the delicious pumpkin flavor and are a great addition to any fall get-together!
- Mixing Bowls
- Kitchen Scale
- Kitchen Twine
- Pastry Brush
- Baking Sheet
- Wire Cooling Rack
- Measuring Cups and Spoons
- Plastic Wrap
- Eggs- To give the dinner rolls structure and a golden hue when baking.
- Milk- Adds moisture to the dough and also helps with the texture.
- Pumpkin Puree- Gives the pumpkin dinner roll dough its signature orange hue and pumpkin flavor.
- Butter- Melted butter adds flavor and helps to keep the dinner rolls moist.
- Brown Sugar- Sweetens up the dough.
- All-Purpose Flour- Acts as the base for the dough.
- Instant Yeast- Causes the dough to rise, making it fluffy and light when baked.
- Salt- Balances out the sweetness of the other ingredients and adds flavor.
- Cashew Nuts- Gives the dinner rolls a faux stem.
How To Make Easy Pumpkin Dinner Rolls
To make these delectable pumpkin dinner rolls, first beat one egg and divide it into two parts. Mix half of the egg, milk, pumpkin, and melted butter until thoroughly combined in a mixing bowl. Slowly whisk in the dry ingredients before you knead the dough until smooth. Cover the mixing bowl with plastic wrap and set aside at room temperature for a couple of hours to let the dough rise.
Punch the risen dough down the dough and divide it into 12 equal portions. To measure out the dough balls, use a kitchen scale. Each should be around 2 ounces in weight. Using kitchen twine, form 8 pieces out of the dough. Allow the dough to rise again before baking.
While the dough rises for a second time, preheat the oven to 375°F.
Transfer the dough balls to a baking sheet, brush the remaining egg wash over the pumpkin rolls, and bake for approximately 20 minutes or until golden brown.
When the pumpkin rolls come out of the oven, transfer them to a wire rack to cool before removing the twine. Add cashew into each roll and serve to make a pumpkin's stem.
Note- A stand mixer with a dough hook and a lightly greased bowl will help tremendously when making these pumpkin dinner rolls.
Popular Substitutions & Additions
- Spice- If you like more flavor, add a teaspoon or two of pumpkin pie spice to the dough. Adding pumpkin pie spice will give the rolls a warm, flavorful kick.
- Nuts- Cashews are delicious in these rolls and make the perfect pumpkin "stem," but feel free to use whatever nut you prefer. Almonds, walnuts, or candied pecans would also work in this recipe.
- Sugar- Add a tablespoon or two of brown sugar to the dough if you have a sweet tooth. Alternatively, white granulated or coconut sugar will produce less sweet pumpkin rolls than brown sugar.
- Flour- Gluten-free all-purpose flour, bread flour, or whole wheat flour all make great alternatives to traditional all-purpose flour.
- Pumpkin- Fresh homemade pumpkin puree will, of course, make these pumpkin dinner rolls more flavorful. However, canned pumpkin puree will also work fine.
Can I Freeze Pumpkin Rolls?
Yes. You can store cooled rolls in the freezer for 2 months. Before freezing, wrap each roll tightly in plastic wrap and place them in a freezer-safe bag. Thaw the rolls at room temperature. To reheat dinner rolls made with pumpkin puree, preheat the oven to 350 degrees, arrange rolls on a baking sheet, and heat them for about 5 minutes or until heated.
Pumpkin Dinner Rolls FAQs
I don't have instant yeast. Can I use active dry yeast instead?
Yes. If you use active dry yeast, proof it before adding it to the dough. To proof yeast, combine it with warm water and a pinch of sugar. Let it sit for 5-10 minutes or until foamy. Then, you can add it to the rest of the ingredients as directed.
How do I store leftover pumpkin dinner rolls?
These pumpkin dinner rolls are best served fresh but can be stored in an airtight container in the refrigerator. When properly stored, pumpkin puree dinner rolls will keep in the fridge for up to 2 days.
Do I need to use homemade pumpkin puree for this recipe?
You can use either fresh or canned pumpkin puree for this recipe. If you are using canned, get 100% pumpkin puree and not pumpkin pie filling.
Is there a reason why my rolls didn't rise?
Yes. There are a few things that could cause your rolls not to rise. Ensure you use active, instant yeast and that your dough is not too dry. If you're still having trouble, try letting the dough rise in a warm place for more time.
Pumpkin Dinner Rolls
- 1 egg divided (beat egg and divide in half)
- ½ cup milk
- ½ cup pumpkin puree
- 3 tbsp melted butter
- ¼ cup brown sugar
- 2 ½ cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp salt
- 12 cashew nuts
- In a mixing bowl, beat half the egg, milk, pumpkin puree, and butter.
- Whisk in brown sugar, flour, yeast, and salt.
- Start stirring dough until it comes together.
- Knead the dough until smooth. Cover it and allow to rise up, for 2 hours.
- Once the dough is raised, punch it down and divide into 12 parts.
- Use kitchen scale to weight each part of the dough. It should be approx. 2oz. Shape the dough into balls
- Tie with a kitchen twine, creating eight sections.
- Allow the dough to rise for the second time, for 15 minutes.
- Preheat oven to 375F.
- Brush the rolls with remaining egg and bake for 20 minutes.
- Cool on a wire rack before removing the kitchen twine.
- Insert one cashew into each bun to mimic the pumpkin stem.