fluffy pumpkin dinner rolls

Fluffy Pumpkin Dinner Rolls


A simple and easy recipe for soft, light, and fluffy pumpkin dinner rolls with homemade pumpkin purée. Make ahead or bake immediately. You’ll need just a handful of ingredients!


  • 1 pound butternut squash
  • 1 tablespoon sugar
  • 2 ¼ teaspoons (7 g) instant yeast or active dry yeast
  • 3/4 teaspoon (4 g) fine salt
  • 2 tablespoons (30 g) melted butter
  • 3 ¼ cups (420 g) bread flour (all-purpose flour works too)


  • 1 egg yolk
  • 1 tablespoon milk


  1. Cut the pumpkin in half, and scoop out the seeds and the stringy pulp. Peel and chop pumpkin into 1-1.5 inch (or 2-3 cm) pieces.
  2. Add enough water to cover the bottom of a large saucepan by 1-inch (2-3 cm). Add chopped pumpkin into the saucepan and cook covered over low heat until tender, about 20 minutes. Alternatively, you can steam the pumpkin until soft using a steamer basket.
  3. Drain pumpkin and blend until smooth using a food processor or hand blender. Let cool slightly.
  4. Combine 2 tablespoons (30 g) water, yeast, and sugar in a large bowl. Briefly stir.
  5. Stir in 1 ¼ cups (300 g) pumpkin purée, salt, and melted butter.
  6. Add half of the flour to the bowl and mix until combined, then add the rest of the flour. Mix and knead (knead by hand, or use a stand mixer with a dough hook) to make a soft and smooth dough that is slightly sticky, about 5-10 minutes. Depending on the pumpkin purées water content, the dough consistency can vary. If the dough is too tacky and impossible to knead by hand, add a bit additional flour. When kneading the dough (by hand or machine) the dough should be forming a ball and clearing the sides of the bowl towards the end of the kneading time. It should be soft and elastic.
  7. Place dough in a lightly greased bowl, and let it rise at warm room temperature until doubled (or almost doubled) in volume, about 1 hour.
  8. In the meantime, butter a 10-inch (26 cm) springform pan or round cake pan or line with parchment paper. Alternatively, use a 9-inch square pan.
  9. Transfer the dough to an unfloured or only slightly floured work surface and divide into 15 equal pieces (16 if using the square pan). Shape each piece into a smooth ball and space the rolls in the pan. [For make-ahead option, put in the fridge now, see note.]
  10. Cover the pan with a towel, and allow the rolls to rise at warm room temperature until puffy, about 1/2 hour. Towards the end of the rising time, preheat the oven to 350 °F (180 °C).
  11. For the egg-wash, mix egg yolk and milk in a small bowl and gently brush the rolls. Bake them on the center rack until golden brown, about 20 minutes. Let cool slightly and enjoy!