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Golden Pumpkin Dinner Rolls

Author: PJ Hamel

Golden Pumpkin Dinner Rolls Recipe Golden Pumpkin Dinner Rolls Recipe

Add these slightly sweet, light-gold rolls to your bread basket for a tasty change of pace. To make the pretty rolls pictured above, see our video on how to shape knots.

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At a glance

24 dinner rolls
Nutrition information


Choose your measure:

  • 2 1/2 teaspoons instant yeast
  • 1/4 cup brown sugar
  • 1/2 cup lukewarm milk
  • 4 tablespoons softened butter
  • 2 teaspoons salt
  • 2 teaspoons pumpkin pie spice; or substitute 1 1/4 teaspoons ground cinnamon + 3/8 teaspoon ground cloves +3/8 teaspoon ground ginger
  • 2 large eggs
  • 3/4 cup pumpkin purée (canned pumpkin)
  • 4 cups King Arthur Unbleached All-Purpose Flour


  1. Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.
  2. Place the dough in a lightly greased bowl, and allow it to rise for 60 to 75 minutes, until it's puffy though not necessarily doubled in bulk.
  3. Gently deflate the dough, and transfer it to a lightly greased work surface.
  4. Divide the dough into 24 equal pieces. Round each piece into a smooth ball, or shape into knots.
  5. Lightly grease two 9" round cake pans. Space 12 rolls in each pan. Alternatively, put all 24 rolls in a 9" x 13" pan.
  6. Cover the pans, and allow the rolls to rise until they're crowded against one another and quite puffy, about 1 1/2 to 2 hours. Towards the end of the rising time, preheat the oven to 350°F.
  7. Uncover the rolls, and bake them for about 20 minutes. Tent lightly with aluminum foil, and bake an additional 5 minutes or so, until the edges of the center bun spring back lightly when you touch it. A digital thermometer inserted into the middle of a center roll should register at least 190°F.
  8. Remove the rolls from the oven, and brush with melted butter, if desired. After a couple of minutes, turn the rolls out of the pan onto a cooling rack.
  9. Serve warm. Store completely cooled rolls, well-wrapped, at room temperature for several days; freeze for longer storage.
  10. Yield: 2 dozen dinner rolls.

Nutrition Information

  • Serving Size 1 roll (42g)
  • Servings Per Batch 24
Amount Per Serving:
  • Calories 110
  • Calories from Fat 25
  • Total Fat 2.5g
  • Saturated Fat 1.5g
  • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 200mg
  • Total Carbohydrate 19g
  • Dietary Fiber 1g
  • Sugars 3g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.