These 40-minute Pumpkin Dinner Rolls are shaped like adorable little pumpkins and are the perfect accompaniment for Thanksgiving or Hallowe’en meals!
I am so excited to share these adorable little dinner rolls with you guys. These super easy to make little pumpkin breads are a fun way to add a little autumn joy to your dinner table. They are perfect for Thanksgiving or Hallowe’en meals but so easy and quick you can make them any night of the week.
Believe it or not, these rolls are made in just 40 minutes! Yup, that’s all the time you need to put these little cuties together. No long rise time is needed with this recipe. These quick dinner rolls only need about 10 minutes to rise and be ready to bake!
The end result is a soft, fluffy roll with hints of pumpkin-y flavour. It is not only adorable, but super delicious and always a hit with those we share them with! Get ready to knock your guests socks off.
What you need to make Pumpkin Dinner Rolls
- active dry yeast
- warm water
- pumpkin puree
For egg wash and topper
- almonds, sliced in half
How to make the pumpkin dinner roll dough
To form the dough, you only need to follow a few simple steps:
- Mix the yeast, warm water, oil and sugar together and let it sit for 5 minutes. Let it sit for 5 minutes until it is foamy.
- Mix in the egg and pumpkin puree.
- Slowly incorporate the flour.
- Knead the dough (I use a stand mixer) for 5 minutes until soft and elastic.
That’s it! Now you are ready to form those pumpkin rolls!
How to form the pumpkin shape
My method for creating the pumpkin shape in these dinner rolls doesn’t use string (too tedious and time consuming). Instead I cut slits into the dough to form the pumpkin-y creases. To form the pumpkin shapes:
- Divide the large ball of dough into 16 smaller portions.
- Roll each portion into a ball.
- Cut 8 slits into the ball using a sharp knife and make a little indentation into the center with your pinky finger.
- Let the dough balls rise for 10 minutes, brush them with egg wash and bake!
- Once baked, stick a little almond sliver into each roll to form the pumpkin stem.
That’s it! Easier than you thought, right?
I am serving these little cuties up for our Thanksgiving feast. I’m sure they’ll look so darn cute on our Thanksgiving table and I am so excited to share them with others!
I hope you enjoy this recipe!
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I hope you enjoy this recipe! If you try it and love it as much as I do, I would love to hear about it! Leave a rating and/or comment below to let me know!
Pumpkin Dinner Rolls
- 1 1/2 tablespoons active dry yeast
- 1/2 cup + 2 tablespoons warm water
- 1/3 cup oil olive oil, vegetable oil or similar
- 1/4 cup sugar
- 1/2 cup pumpkin puree
- 1 large egg whisked
- 1/2 teaspoon salt
- 3 cups all purpose flour
For egg wash and topper
- 1 egg
- 1 tablespoon water
- 8 almonds sliced in half
- In the bowl of a stand mixer, add the yeast, water, oil and sugar and stir together. Let it sit for 5 minutes until it is foamy.
- Add the egg, pumpkin puree and salt and mix to combine everything.
- Slowly add the flour, 1 cup at a time until the a soft dough forms.
- Using the dough hook attachment, knead the dough on the stand mixer for 5 minutes until it is soft and elastic.
- Transfer the dough to a lightly floured surface and form it into a large ball. Divide the dough into 16 portions and roll out each portion into a ball.
- Use a sharp knife to cut 8 slits into the sides of each dinner roll about 3/4 inch deep. Use your pinky finger to push in an indentation into the center of the roll. (See pictures in blog post)
- Preheat oven to 425F and line 2 baking sheets with parchment paper.
- Transfer dinner rolls onto the baking sheets and cover them with a clean kitchen towel. Allow the dough to rise for 10 minutes.
- Whisk the egg and water to form the egg wash and brush each dinner roll with it. Bake the rolls for 10-14 minutes or until they begin to turn a nice golden brown.
- Once out of the oven, place a almond piece into the center indentation to form the pumpkin stem.