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Pumpkin Rolls

Pumpkin Rolls made with either fresh pumpkin puree or canned pumpkin are delicious swerved with soup, stews, salads and any meal!
Prep Time2 hrs 15 mins
Cook Time20 mins
Course: Bread
Cuisine: Continental
Servings: 9 rolls
Calories: 482kcal


  • 1/4 cup warm water
  • 1/3 cup milk
  • 2 tablespoons sugar
  • 1 tablespoon instant yeast
  • 2 eggs
  • 1/4 cup unsalted butter
  • 3/4 cup pumpkin puree
  • 1 teaspoon salt
  • 3 1/2 - 4 cups bread flour or all purpose flour

Topping Ingredients:


  • 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.


Make your own homemade Pumpkin Puree!


Calories: 482kcal | Carbohydrates: 81g | Protein: 14g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 302mg | Potassium: 179mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3482IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
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