Honey Pumpkin Dinner Rolls

honey pumpkin dinner rolls

Honey pumpkin dinner rolls are a fluffy and delicious twist on the classic dinner roll recipe!


Units Scale


3/4 cup (177ml) whole milk, warmed to 100 degrees F
1/4 cup honey
2 1/4 teaspoons (1 standard envelope) active dry yeast
1 egg
1/2 cup pumpkin puree
2 cups (300g) all-purpose flour
2 cups (300g) bread flour
1 teaspoon fine sea salt
4 tablespoons (2 oz), unsalted butter, at room temperature


1 egg
2 teaspoons water
1 tablespoon honey
1/3 cup pumpkin seeds
Sugar, for sprinkling (optional)


  1. Whisk the warm milk, yeast, and honey together in the bowl of your stand mixer and let the mixture sit for 5 minutes until the yeast is foamy.
  2. In a separate bowl, whisk together the flours and salt and set aside.
  3. Add the egg and pumpkin puree to the milk mixture and the flour. Mix on medium-low speed until the dough just starts to come together. Add the softened butter and mix on medium-low for 10 minutes, until the dough is smooth and elastic. Transfer to a lightly greased bowl, cover with plastic wrap, and let the dough rise until doubled in size, about 2 hours.
  4. Grease a 9×13 rimmed baking sheet or baking pan. When the dough is ready, punch it down to release the air. Transfer to a clean workstation (you shouldn’t need flour as the dough should be tacky, but not sticky). Divide the dough into 12 equal pieces using a scale for accuracy. I do this by weighing the total dough weight, dividing by 12, and weighing each piece. This ensures even baking time. Shape the rolls into smooth balls and arrange them in the prepared pan, giving the rolls an inch of space between each other. Cover loosely with plastic wrap and let them rise for another hour or so, until puffy and touching.
  5. Preheat an oven to 375 degrees F. In a small bowl, whisk together the egg, water, and honey until smooth. Brush the tops of the rolls with the egg wash and sprinkle with pumpkin seeds and a light sprinkling of sugar (optional). Bake for 20-22 minutes until golden brown.
  6. Cover leftover rolls tightly and store them at room temperature for 2-3 days or in the refrigerator for up to 1 week.


Keywords: dinner rolls, bread, baking