Introduction

These Honey Pumpkin Dinner Rolls are soft, slightly sweet, and perfect for any fall meal or holiday table. Made with real pumpkin puree and a touch of honey, they offer a delightful twist on classic dinner rolls. Enjoy their tender crumb and beautiful golden tops adorned with pumpkin seeds.

The image shows a close-up of twelve soft, golden-brown bread rolls baked together in a metal tray, each topped with scattered green pumpkin seeds. One roll at the upper left corner is slightly pulled away, revealing a fluffy, light yellow inside texture that looks soft and airy. The shiny tops of the rolls have a slightly toasted look, with some seeds resting near the edges where the rolls touch. The whole scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup whole milk, warmed to 100°F (177 ml)
1/4 cup honey
2 1/4 teaspoons active dry yeast (1 standard envelope)
1 egg
1/2 cup pure pumpkin puree
300 g all purpose flour (about 2 cups)
300 g bread flour (about 2 cups)
1 teaspoon fine sea salt
4 tablespoons unsalted butter, softened (2 oz or 56 g)
1 egg (for egg wash)
2 teaspoons water
1 tablespoon honey (for egg wash)
1/3 cup pumpkin seeds
Granulated sugar for sprinkling (optional)

Instructions

Step 1: Whisk the warm milk, yeast, and honey together in the bowl of your stand mixer. Let the mixture sit for 5 minutes until the yeast becomes foamy.
Step 2: In a separate bowl, whisk together the all purpose flour, bread flour, and salt. Set aside.
Step 3: Add the egg and pumpkin puree to the milk mixture, then gradually add the flour mixture. Mix on medium-low speed until the dough just starts to form.
Step 4: Add the softened butter and continue mixing on medium-low speed for about 10 minutes until the dough is smooth and elastic. If it feels very sticky, add more flour one tablespoon at a time.
Step 5: Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise until doubled in size, about 2 hours.
Step 6: Grease a 9×13 inch baking sheet. Punch down the dough and transfer it to a clean work surface. Divide into 12 equal pieces and shape each into a smooth ball. Arrange the rolls on the baking sheet, leaving about an inch between each.
Step 7: Cover the rolls loosely with plastic wrap and let them rise again for about 1 hour, until puffy and touching.
Step 8: Preheat the oven to 375°F (190°C). In a small bowl, whisk together the egg, water, and honey for the egg wash. Brush the tops of the rolls with the egg wash, then sprinkle with pumpkin seeds and a light dusting of sugar if desired.
Step 9: Bake the rolls for 20-22 minutes or until golden brown. Remove from oven and let cool slightly before serving.

Tips & Variations

Use a kitchen scale for the best flour measurement accuracy, as flour volume can vary widely.
Substitute the bread flour with all purpose flour if you don’t have bread flour, but expect a slightly softer texture.
Add warm spices like cinnamon or nutmeg to the dough for an extra fall flavor.
For a dairy-free version, substitute milk with almond or oat milk, and use vegan butter.

Storage

Store cooled rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze the rolls in a sealed bag for up to 2 months. To reheat, warm individually in the microwave for 15-20 seconds or let them thaw and warm in a 300°F oven for 5-7 minutes.

How to Serve

The image shows several golden-brown bread rolls topped with green pumpkin seeds, placed on a piece of brown parchment paper over a white marbled surface. One roll is torn open at the top center, revealing a fluffy, airy yellow inside with a soft texture. A butter spread knife with white butter sits nearby on the left, and a white cloth is partially visible in the top right corner. The bread's crust is shiny and smooth, contrasting nicely with the soft inner crumb. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand. It will take a bit more effort—knead the dough on a floured surface for about 10-12 minutes until smooth and elastic.

Can I use canned pumpkin for the puree?

Absolutely. Pure canned pumpkin puree works perfectly in this recipe, just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.

Honey Pumpkin Dinner Rolls Recipe

Print Recipe

★★★★★

4.7 from 61 reviews

These Honey Pumpkin Dinner Rolls are soft, fluffy, and lightly sweetened with honey and pumpkin puree, making them perfect for fall or any cozy meal. With a tender crumb and a golden crust topped with pumpkin seeds, they bring a subtle sweetness and seasonal flair to your table. Ideal as a dinner side or for holiday gatherings, these rolls combine wholesome ingredients with a comforting homemade touch.

Author: zara
Prep Time: 20 minutes
Cook Time: 20-22 minutes
Total Time: 3 hours 40 minutes
Yield: 12 dinner rolls 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

3/4 cup whole milk, warmed to 100 degrees F (177 ml)
1/4 cup honey
1 egg (for dough)
1/2 cup pure pumpkin puree
4 tablespoons unsalted butter, softened (2 oz or 56 g)
1 egg (for egg wash)
2 teaspoons water (for egg wash)
1 tablespoon honey (for egg wash)

Dry Ingredients

300 g all purpose flour (about 2 cups)
300 g bread flour (about 2 cups)
1 teaspoon fine sea salt

Toppings

1/3 cup pumpkin seeds
Granulated sugar (for sprinkling, optional)

Instructions

Activate the yeast: Whisk the warm milk, yeast, and honey together in the bowl of your stand mixer and let the mixture sit for 5 minutes until the yeast is foamy, indicating it is active and ready to use.
Prepare dry ingredients: In a separate bowl, whisk together the all-purpose flour, bread flour, and fine sea salt. It’s best to use a scale for accurate measurement rather than a measuring cup.
Mix dough: Add the egg and pumpkin puree to the milk mixture, then gradually add the flour mixture. Mix on medium-low speed until the dough just begins to come together. Add the softened unsalted butter and continue mixing on medium-low for 10 minutes until the dough is smooth and elastic. If the dough is sticky, add additional flour a tablespoon at a time as needed.
First rise: Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 2 hours.
Shape rolls: Grease a 9×13 inch rimmed baking sheet. Punch down the dough to release air, transfer to a clean surface, and divide it into 12 equal pieces. Shape each piece into a smooth ball and arrange them on the baking sheet with about an inch of space between each roll.
Second rise: Cover the rolls loosely with plastic wrap and let them rise until puffy and touching, approximately 1 hour.
Preheat oven and prepare egg wash: Preheat your oven to 375ºF (190ºC). In a small bowl, whisk together the second egg, water, and honey until smooth.
Apply egg wash and add toppings: Brush the tops of the rolls with the egg wash mixture. Sprinkle pumpkin seeds and a light dusting of granulated sugar on top if desired.
Bake: Bake the rolls in the preheated oven for 20-22 minutes or until golden brown on top and fully cooked through.
Cool and serve: Remove rolls from the oven and allow them to cool slightly on a wire rack before serving warm.

Notes

Use a kitchen scale for flour measurement for best results, as cup measurements can vary.
The dough should be tacky but not sticky; add flour gradually if it’s too sticky to handle.
Letting the dough rise adequately is crucial for fluffy rolls; ensure a warm environment for the yeast to activate and dough to proof.
Optionally sprinkle granulated sugar on top for a subtle sweetness and a slight crunch.
These rolls freeze well; cool completely, wrap tightly, and freeze. Reheat in the oven before serving.

Keywords: Pumpkin dinner rolls, honey pumpkin rolls, homemade dinner rolls, fall bread recipe, soft pumpkin rolls, sweet pumpkin bread