Description
These Honey Pumpkin Dinner Rolls are soft, fluffy, and lightly sweetened with honey. Pumpkin puree keeps them moist and tender, while a honey-egg wash and pumpkin seeds give them a beautiful golden finish. Perfect for fall baking, holiday dinners, or cozy weeknight meals.
Ingredients
Dough:
¾ cup (177 ml) whole milk, warmed to 100°F (38°C)
¼ cup (60 ml) honey
2 ¼ tsp (7 g / 1 packet) active dry yeast
1 large egg
½ cup (120 g) pumpkin puree
300 g (about 2 cups) all-purpose flour
300 g (about 2 cups) bread flour
1 tsp (5 g) fine sea salt
4 tbsp (56 g) unsalted butter, softened
Topping:
1 egg
2 tsp (10 ml) water
1 tbsp (15 ml) honey
⅓ cup (45 g) pumpkin seeds
Sugar for sprinkling (optional)
Instructions
In a stand mixer bowl, whisk warm milk, honey, and yeast. Let sit 5 minutes until foamy.
In another bowl, mix all-purpose flour, bread flour, and salt.
Add egg and pumpkin puree to yeast mixture. Gradually mix in flour blend until dough forms.
Add softened butter, knead with mixer 10 minutes until smooth and elastic. Add extra flour if too sticky.
Transfer dough to a greased bowl, cover, and let rise 2 hours until doubled.
Punch down dough, divide into 12 pieces, shape into balls, and arrange in a greased 9×13-inch pan. Cover and rise 1 hour.
Preheat oven to 375°F (190°C). Whisk egg, water, and honey. Brush over rolls. Sprinkle with pumpkin seeds and sugar if desired.
Bake 20–22 minutes until golden brown. Cool slightly and serve warm.
Notes
Warm milk should feel like bathwater—not hot—or it may kill the yeast.
Allow dough to double in size for the fluffiest texture.
Bread flour adds structure, while all-purpose flour keeps rolls soft.
For convenience, shape and refrigerate overnight, then rise and bake the next day.
Freeze baked rolls for up to 2 months; reheat wrapped in foil for fresh-baked taste.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American