Pumpkin Dinner Rolls

Pumpkin Dinner Rolls

These adorable Pumpkin Dinner Rolls look like you went to a lot of hard work, but they are surprisingly easy to make. . .and so good.
Servings 30


  • 3/4 cup whole milk
  • 6 tbsp butter
  • 1 cup canned pumpkin puree
  • 1/3 cup light brown sugar
  • 1/3 cup white sugar
  • 1 tsp Salt
  • 2 packages active dry yeast plus 1 tsp. Sugar
  • 1/4 cup lukewarm water
  • 1 Nature's Yoke egg
  • 5 1/2 cup all-purpose flour
  • 15 pecan halves, sliced vertically
  • 1 Nature's Yoke egg + 2 T. water
  • 1/4 cup melted butter


  • Heat milk over medium heat until almost boiling. Pour into large mixing bowl; add butter and stir to melt.
  • Add pumpkin, sugars and salt to the milk and combine well.
  • In a small bowl, combine warm water, yeast and 1 tsp. sugar. Allow to sit until it becomes foamy, then add to pumpkin mixture. Add egg and mix well.
  • Add flour gradually and mix with wooden spoon until well combined. (The dough will be sticky.)
  • Turn dough out onto floured surface and knead by hand for a minute or two. Form into a ball, place into greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in size, about one hour.
  • Punch the dough down and knead a few seconds to remove air bubbles. Cut dough in half. Cut each half into 15 pieces.
  • Roll each piece into a ball; flatten slightly with your hand. Using a knife, cut around the edge to mimic flower petals. Leave the center uncut. Poke a hole into center of each. Repeat for all 30 pieces.
  • Place rolls two inches apart on a greased baking sheet. Let them rise until double; about 45 minutes or so.
  • Preheat oven to 350 F.
  • Mix egg and 2 T. water together and brush over rolls. Bake for 14 minutes or until slightly golden.
  • Remove from oven and brush rolls with melted butter. Insert pecan slices into indentation in center of the roll.

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Recipe Rating

Nature's Yoke - Free-Range Eggs