Last Updated on September 1, 2021 by Chef Mireille
These amazing Pumpkin Dinner Rolls make the perfect dinner roll that will compliment all of your soup, stew and salad recipes. Especially delicious with fall soups full of smoky spices like this Smoky Pork Stew.
The lovely cloverleaf rolls enriched with pumpkin make a great addition to your holiday table, be in Thanksgiving or Christmas. All of your holiday dinners will be made better with these delicious homemade dinner rolls.
They can be enjoyed all year round, not just when pumpkin in in season as they can easily be made with either fresh pumpkin puree or canned pumpkin.
By the way, if you are as ga-ga over anything with pumpkin as I am, don’t forget to check out this collection of my favorite Pumpkin Recipes – Over 30 Pumpkin Recipes – Sweet & Savory!
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No holiday meal is complete without dinner rolls. Whether you like your cloverleaf dinner rolls, split apart and lathered with soft butter or prefer to enjoy them plain to mop up gravy and sauce, these Pumpkin Dinner Rolls will become your new holiday favorite.
You may have wondered how to shape cloverleaf rolls, but haven’t tried it because you were unsure of the process. Well, they are super easy to form. All it is is sticking 3 dough balls together, so as far as decorative bread rolls go, this is one of the easiest to make.
Although I topped these with Pumpkin Pie Spice Mix, you can switch up the flavorings with some different additions you can fold into the dough. Make it spicy, smoky or sweet as you prefer. Here are just a few ideas to add a different flavor profile to these amazing dinner rolls!
How to Flavor Dinner Rolls
- crushed red pepper
- crumbled bacon
- dried sage & a pinch of nutmeg
- use only 1 tablespoon of sugar and add garlic pulp
- Depending on how small or big you roll the balls of dough to make the cloverleaf rolls, this recipe can yield anywhere from 9-15 rolls.
- Although they will no longer be cloverleaf rolls, if you only have a mini muffin tin, you can just put one dough ball in each cavity and make regular round dinner rolls.
- If you don’t fill up each cavity of the muffin tin you are using, put a little water in the remaining cups before you put them in the oven. This ensures even baking.
Ingredients for Pumpkin Dinner Rolls
- instant yeast
- pumpkin puree (canned or fresh)
- bread flour (or all purpose flour)
- pumpkin pie spice
You might need
How to make Pumpkin Rolls
- Prepare the dough.
- Leave it to rise for 1 hour.
- Shape into cloverleaf rolls and place in muffin pans.
- Leave them to rise again for about 15 minutes.
- Bake for 20 minutes.
Who can resist these soft and fluffy rolls!
These delicious rolls are also a great addition to a holiday charcuterie board with Pumpkin Dip, fresh fruit, cheese, cake and berries.
Before we get to the delicious recipe, here are some other biscuits and rolls you might like to try to compliment your meals.
Dinner Rolls & Biscuit Recipes
- Herbed Angel Biscuits (Yeast Biscuits)
- Herbed Oat Rolls
- Whole Wheat Crown Rolls
- Quinoa Rolls
- Fennel Rye Cloverleaf Rolls
- Purple Yam Sweet Potato Rolls
- Pumpkin & Sage Pull Apart Rolls
- Czech Crescent Rolls
- Flaxseed Whole Wheat Rolls
These delicious muffins are soft and fluffy, plus you have all the added health benefits of pumpkin – loaded with Vitamin A and Vitamin C.
I don’t know about you, but I had a fabulous dinner tonight with these rolls and a bowl of simple vegetable soup (with chicken). Because of the way they are assembled in the large muffin tins, they pull apart easily into three separate portions..perfect for sharing…especially with kids!
- 2 tablespoons melted butter
- 1/4 teaspoon pumpkin pie spice optional
- Heat water and milk to lukewarm, approximately 115 F.
- In a shallow bowl, combine milk, water and 1 tablespoon of the sugar. Give it a quick whisk.
- Sprinkle yeast on top and let rest for 5 minutes, until yeast looks foamy.
- In the bowl of an electric mixer, beat the eggs, melted butter and pumpkin with the paddle attachment.
- Add the proofed yeast mixture, remaining sugar, salt and 1 cup of the flour. Using the dough hook, mix until you have a shaggy dough.
- Add 2 more cups of flour and knead on medium speed, adding up to an additional 1 cup of flour, until you have a soft dough that is smooth and elastic, about 10 minutes.
- Using a rubber spatula, scrape down the sides of the bowl, as necessary.
- Knead once or twice by hand.
- Place in a greased bowl and cover with plastic wrap sprayed with nonstick cooking spray and a kitchen towel.
- Leave it to rise in a warm place for about 1 hour, until doubled in size.
- After the first rise, turn dough a few times by lifting the bottom of the dough and pulling it towards the top.
- Grease a muffin tin or spray with non-stick spray. Punch dough to remove air bubbles.
- Divide dough into walnut size pieces of dough (or larger depending how small or large you want your cloverleaf rolls to be) and shape into little dough balls. Place 3 balls in each cavity of the muffin pan.
- Brush the tops with the remaining tablespoon of butter. Cover with a kitchen towel and let rise another 30-45 minutes, until doubled in size.
- Preheat oven to 400 F.
- Bake for about 20 minutes, until golden brown.
- Brush the top of the rolls with melted butter.
- Sprinkle a little pumpkin pie spice on top.
Need more culinary inspiration? Check out the Recipe Index with over 1500 Recipes from Around the World with lots of Vegetarian 🥕🍆🍅and Gluten Free Recipes!