Pumpkin Spice Dinner Rolls
Add a touch of autumn to your table with our Pumpkin Spice Dinner Rolls. These soft, fluffy rolls are infused with pumpkin and a blend of warm spices like cinnamon, nutmeg, and clove, offering a subtly sweet and comforting flavor. Each roll is baked to a golden-brown perfection, making them the perfect addition to holiday meals or any cozy dinner.
Recipe - Eunice #637
Pumpkin Spice Dinner Rolls
Prep Time60 Minutes
Servings12
Cook Time30 Minutes
Ingredients
1/2 cup milk
2 1/2 to 3 cups all purpose flour, spooned and leveled (divided)
2 tsp instant yeast
1/2 cup pumpkin puree
3 Tbs light brown sugar, packed
2 Tbs unsalted butter, softened
2 large eggs, room temperature (divided)
1/2 tsp pumpkin pie spice (see recipe)
1/2 tsp salt
1 Tbs water
2 Tbs pepitas
flaky sea salt, for sprinkling
Directions
- Heat the milk to 110° F to 115° F. (See note.) In the bowl of a stand mixer fitted with the dough hook, combine 2 1/2 cups of flour, warmed milk, yeast, pumpkin puree, brown sugar, butter, one egg and pumpkin spice. Turn to the lowest speed. Mix until flour is incorporated. Sprinkle in the 1/2 teaspoon of salt. Increase the speed to medium, and beat for 2 to 3 minutes.
- The dough should be slightly sticky and soft, pulling away from the edges of the bowl. If the dough is too sticky, add more flour (one tablespoon at a time) while beating on low speed. Give the flour a minute to incorporate before adding another tablespoon. The dough will begin to form into a ball.
- Transfer the dough to a lightly greased bowl. Cover with a towel or plastic wrap. Let rise until doubled in size (about 45 minutes). Remove the towel. Deflate the dough by punching down lightly. Transfer the dough to a floured work surface. Shape into a large smooth ball. Cut in half. Cut each section in half again until you have 12 equal-sized pieces. Shape each piece into a smooth ball. Spray two pie tins with nonstick cooking spray. Place six balls of dough in each tin with about 1/2 inch of space around all sides.
- Cover each pie tin with a towel. Let rise for 45 more minutes or until dough has doubled in size. Preheat oven to 375° F. After rising, combine the remaining egg and the water. Brush egg wash over the rolls. Sprinkle with the pepitas and sea salt. Bake for 14 to 16 minutes until cooked through and golden-brown. Remove from oven. Let cool for 5 minutes before serving.
Note: To heat the milk, pour in a microwave-safe container. Microwave in 15-second intervals, stirring and checking the temperature each time. Heating time will vary.
DIY Pumpkin Pie Spice (Makes 2 tablespoons)
4 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp ground cloves
Nutritional Information
Per Serving (1): Calories: 180, Fat: 5 g (2 g Saturated Fat), Cholesterol: 35 mg, Sodium: 115 mg, Carbohydrates: 28 g, Fiber: 1 g, Protein: 6 g
60 minutes
Prep Time
30 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Brookshire's Whole Milk - 1 Quart
$2.18$2.18/qt
King Arthur Baking All-Purpose Flour, Unbleached - 5 Pound
$5.98$1.20/lb
Fleischmann's Instant Yeast, Fast-Acting - 3 Each
$1.98$0.66 each
Brookshire's Canned Pumpkin - 15 Ounce
$1.98$0.13/oz
Brookshire's Pure Cane Light Brown Sugar - 2 Pound
$2.48$1.24/lb
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$2.97 was $5.48$0.74 each
Brookshire's Large White Eggs - 6 Each
$2.78$0.46 each
McCormick Pumpkin Pie Spice - 1.12 Ounce
$5.48$4.89/oz
Not Available
Not Available
Not Available
Not Available
Nutritional Information
Per Serving (1): Calories: 180, Fat: 5 g (2 g Saturated Fat), Cholesterol: 35 mg, Sodium: 115 mg, Carbohydrates: 28 g, Fiber: 1 g, Protein: 6 g
Directions
- Heat the milk to 110° F to 115° F. (See note.) In the bowl of a stand mixer fitted with the dough hook, combine 2 1/2 cups of flour, warmed milk, yeast, pumpkin puree, brown sugar, butter, one egg and pumpkin spice. Turn to the lowest speed. Mix until flour is incorporated. Sprinkle in the 1/2 teaspoon of salt. Increase the speed to medium, and beat for 2 to 3 minutes.
- The dough should be slightly sticky and soft, pulling away from the edges of the bowl. If the dough is too sticky, add more flour (one tablespoon at a time) while beating on low speed. Give the flour a minute to incorporate before adding another tablespoon. The dough will begin to form into a ball.
- Transfer the dough to a lightly greased bowl. Cover with a towel or plastic wrap. Let rise until doubled in size (about 45 minutes). Remove the towel. Deflate the dough by punching down lightly. Transfer the dough to a floured work surface. Shape into a large smooth ball. Cut in half. Cut each section in half again until you have 12 equal-sized pieces. Shape each piece into a smooth ball. Spray two pie tins with nonstick cooking spray. Place six balls of dough in each tin with about 1/2 inch of space around all sides.
- Cover each pie tin with a towel. Let rise for 45 more minutes or until dough has doubled in size. Preheat oven to 375° F. After rising, combine the remaining egg and the water. Brush egg wash over the rolls. Sprinkle with the pepitas and sea salt. Bake for 14 to 16 minutes until cooked through and golden-brown. Remove from oven. Let cool for 5 minutes before serving.
Note: To heat the milk, pour in a microwave-safe container. Microwave in 15-second intervals, stirring and checking the temperature each time. Heating time will vary.
DIY Pumpkin Pie Spice (Makes 2 tablespoons)
4 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp ground cloves