Ingredients
Scale
- 3 1/2 to 4 cups all-purpose flour (optionally substitute 1 cup with bread flour)
- 1 packet (2 1/4 tsp) instant yeast
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup brown sugar
- 3/4 cup warm milk (dairy or non-dairy)
- 1/4 cup unsalted butter, melted (or plant-based alternative)
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- Optional: pinch of ground ginger
Instructions
- In a large bowl, combine warm milk, brown sugar, pumpkin puree, and instant yeast. Stir and let sit for 5 minutes.
- Add flour gradually, mixing in one cup at a time along with salt and spices. Dough should pull away from sides but remain soft and slightly tacky.
- Knead for 8–10 minutes by hand or 5 minutes in a stand mixer until dough is smooth and elastic.
- Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled.
- Punch down the dough, divide into 12 equal pieces, and roll into balls. Arrange in a greased 9×13-inch pan or skillet.
- Cover and let rise again for 30–45 minutes until puffy.
- Bake at 375°F for 18–22 minutes, until golden brown and hollow-sounding when tapped.
- Brush with melted butter right out of the oven for shine and flavor. Optional: sprinkle with flaky salt or cinnamon sugar.
Notes
Freeze baked rolls or freeze unbaked shaped dough. Reheat at 300°F wrapped in foil for 10 minutes. Add herbs or dried fruits for variations. Perfect with soup, roasted meats, or as mini slider buns.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 170
- Sugar: 4g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg