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Nothing like a perfectly fluffy dinner roll.

The addition of pumpkin means a hint of the taste of fall and extra luscious texture. You get the all the puff plus great flavor, ideal for a thick smear of soft butter, drizz of honey, plop of preserves, or just a swipe through your fave soup.

I won't lie and say making homemade dinner rolls don't involve a process of kneading and rising- they do. That's how they become their best selves. You wouldn't want it any other way. Too, pushing dough around is good for the soul.

If you want to really make a statement with these rolls, serve with softened butter, to which you have stirred in honey and cinnamon.

Notes: Milk is 2%. Butter is unsalted.


Ingredients: 3 cups all-purpose flour + more for kneading, 1 tsp. salt, 1/2 tsp. ground cinnamon, 2 tbsp. honey, 1 tsp. rapid rise yeast, 1/2 cup canned pumpkin, 3 tbsp. melted butter plus 2 tbsp. extra, 1 cup lukewarm milk.

Makes about 16 rolls.

1. Stir the honey into the milk until dissolved. Add yeast and rest for 10 minutes to bloom. (After ten minutes the yeast should be clumping together in the milk, possibly with active bubbles popping. If not, throw out and buy new yeast.)

2. Meanwhile, whisk the flour, salt and cinnamon in a large bowl. Stir the pumpkin and 3 tbsp. melted butter together, then add with the milk into the flour. Stir everything to combine, dough will be sticky and shaggy.

3. Flour a surface, then knead the dough for 15 minutes. Be patient. Add more flour a little at a time if the dough sticks to the counter or to your hands. Once dough is smooth (should bounce back after poking), remove to a lightly oiled bowl and cover to rise for 1 1/2 hours.

4. Dough should be doubled in size, roughly. Remove to counter. Cut into 16 equal pieces. Form dough balls by rolling and pinching the dough underneath itself to make a smooth, taught top. Lay dough balls into a greased 9x13 baking dish or 10-inch cast iron skillet pan.

5. Cover and allow to rise once more, 1 hour.

6. Preheat oven to 375*. Brush rolls with melted butter. Bake for 25-30 minutes until golden and firm. Remove to cool 15 minutes before serving.

Tip: Don't worry while kneading that the dough is sticky. It is. Just keep sprinkling over flour to the counter and the dough and keep going. About the time the 15 minutes of kneading is up, the dough will no longer be sticky.

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