Pumpkin Pan Rolls are a delightful twist on traditional dinner rolls. Bursting with flavor, these soft and fluffy rolls are perfect for fall gatherings, holiday dinners, or any family meal. The hint of pumpkin adds a touch of sweetness and a beautiful color, making them not only tasty but also visually appealing.
Why Make This Recipe
Making Pumpkin Pan Rolls is a wonderful way to enjoy seasonal ingredients. They are easy to prepare and only require basic ingredients that you might already have at home. These rolls are great for sharing, as they can be enjoyed warm out of the oven or as leftovers the next day. Plus, who can resist a warm, buttery roll?
How to Make Pumpkin Pan Rolls
Ingredients:
- 3 1/4 cups all-purpose flour (plus extra for dusting)
- 1/2 cup canned pumpkin puree (unsweetened)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
- 1/2 cup warm milk (110°F or 43°C)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 2 tablespoons unsalted butter, melted (for brushing)
Directions:
- In a small bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Let it sit for 5-10 minutes until it becomes frothy.
- In a large bowl or stand mixer fitted with a dough hook, combine the flour, sugar, salt, and cinnamon (if using). Add the pumpkin puree, yeast mixture, melted butter, and egg. Mix until the dough begins to come together.
- Knead the dough on a floured surface for 8-10 minutes (or 5-6 minutes in a stand mixer) until it is smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time until manageable.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a smooth ball. Arrange the dough balls in a greased 9×13-inch baking pan, spacing them evenly.
- Cover the pan with a clean towel and let the rolls rise again for 30-45 minutes, or until they puff up and fill the pan.
- Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped.
- Remove the rolls from the oven and immediately brush the tops with melted butter for a glossy finish and added flavor.
- Allow the rolls to cool slightly before serving. Enjoy them warm with butter, jam, or honey.
How to Serve Pumpkin Pan Rolls
Pumpkin Pan Rolls are best served warm straight out of the oven. You can enjoy them with simple spreads like butter or jam. They also make a great addition to any meal, whether it’s a holiday feast or a cozy family dinner.
How to Store Pumpkin Pan Rolls
To store leftover Pumpkin Pan Rolls, place them in an airtight container or wrap them tightly in plastic wrap. You can keep them at room temperature for up to two days or refrigerate them for up to one week. To reheat, warm them in the oven or microwave briefly until soft.
Tips to Make Pumpkin Pan Rolls
- Make sure your yeast is fresh for the best rise.
- Knead the dough until it’s smooth; this helps create fluffy rolls.
- If you want to add extra flavor, consider mixing in herbs or cheese.
- Allow the rolls to cool a bit before serving to prevent burns.
Variation
You can add a sprinkle of pumpkin spice or a few chopped nuts for added flavor. Alternatively, try stuffing the rolls with cheese or herbs before baking for a savory twist.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure to cook and mash it well before adding it to the dough.Can I freeze the rolls?
Yes, you can freeze the unbaked rolls after shaping them. Just place them in the freezer covered. When ready to bake, let them thaw and rise before baking.What should I do if the dough is too sticky?
If the dough is sticky, sprinkle a little extra flour and knead until it becomes manageable. Just be careful not to add too much flour, as this can make the rolls dense.
Enjoy making and sharing these delightful Pumpkin Pan Rolls! They are sure to be a hit at your table.
Pumpkin Pan Rolls
Ingredients
For the dough
- 3 1/4 cups all-purpose flour (plus extra for dusting)
- 1/2 cup canned pumpkin puree (unsweetened)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
- 1/2 cup warm milk (110°F or 43°C)
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional) Add for extra flavor
For brushing
- 2 tablespoons unsalted butter, melted For brushing on top of rolls
Instructions
Preparation
- In a small bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Let it sit for 5-10 minutes until it becomes frothy.
- In a large bowl or stand mixer fitted with a dough hook, combine the flour, sugar, salt, and cinnamon (if using). Add the pumpkin puree, yeast mixture, melted butter, and egg. Mix until the dough begins to come together.
- Knead the dough on a floured surface for 8-10 minutes (or 5-6 minutes in a stand mixer) until it is smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time until manageable.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Baking
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a smooth ball. Arrange the dough balls in a greased 9x13-inch baking pan, spacing them evenly.
- Cover the pan with a clean towel and let the rolls rise again for 30-45 minutes, or until they puff up and fill the pan.
- Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped.
- Remove the rolls from the oven and immediately brush the tops with melted butter for a glossy finish and added flavor.
- Allow the rolls to cool slightly before serving. Enjoy them warm with butter, jam, or honey.