Pumpkin Bread Rolls

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Pumpkin Bread Rolls - These adorable rolls are pillowy soft, extra fluffy, and wonderfully flavorful – exactly like you want dinner rolls to be.

Prep Time4

Cook Time20

Course: Bread, Side Dish, Snack

Cuisine: American

Servings: Rolls

Calories: 174kcal

Author: Natasha Minocha

Ingredients

3/4 cup Almond milk You can use any milk you prefer.
1/4 cup Sugar
1/4 cup Olive oil You can use any oil you prefer.
1/2 cup Pumpkin puree
1.5 tsp Dried active yeast
2 .5 cups Wholewheat flour
1 tsp Pumpkin pie spice
1 tsp Dried thyme
1/2 tsp Fresh rosemary, chopped You can use dried rosemary too.
1/4 tsp Baking powder
1/4 tsp Baking soda
1 tsp Salt
1/2 cup Wholewheat flour
2-3 tbsp Olive oil, for brushing on top You can use melted butter, cream, or milk.
15 Walnut halves

US Customary - Metric

Instructions

Heat milk, oil, and sugar in a small saucepan. Don't let it come to a boil. Take off the heat and cool. Stir in the pumpkin puree. The mixture should be lukewarm.
Sprinkle over the yeast. Set aside for 5-10 minutes until the mixture is bubbly.
Whisk in the 2.5 cups of flour, pumpkin pie spice, dried thyme, and chopped rosemary. Cover and place in a draft-free place for 1 hour or until the dough is doubled in size.
Now add in the extra 1/2 cup flour, baking powder, baking soda, and salt. Mix well. If the dough seems too sticky, add more flour and give a quick knead for 1-2 minutes.
The dough is now ready for use immediately. You can refrigerate it for at least an hour or up to 2 days.
I would recommend refrigerating for at least an hour as it firms up the dough, making it easier to work with.
When you're ready to bake, line your baking tray with Silpat or parchment paper.
Flour your work surface and knead the dough for 1-2 minutes.
Divide the dough into equal-sized 15 pieces, about 45-50gms each.
Shape the dough pieces into balls.
Working with one dough piece at a time, place each ball seam side up and tie a cooking/ kitchen twine around it in a way that the ball is divided into 8 parts.
Make sure not to tighten the twine too much as the dough ball will puff up more during the 2nd rise and in the oven.
Place all the shaped pumpkin balls on the prepared tray and cover with a kitchen towel. Place the tray in a draft-free area for 15-20 minutes until the pumpkin balls get a bit puffy.
Meanwhile, preheat the oven to 200 C / 400 f.
When the pumpkin rolls are puffed up, brush with olive oil and bake at 200 C / 400 f for 15-20 minutes or until golden brown.
Brush the rolls with more olive oil as soon as you take them out of the oven.
Cool completely before untying the twine. Insert a walnut half in the center to make it look like a stem,
Serve immediately. Enjoy!

Notes

You can find the recipe for Pumpkin Puree and Pumpkin Pie Spice in my Pumpkin Donut Blog.
Chilling the dough for at least 60 minutes makes it easy to handle. You can also make it a day ahead and let the dough rest in the fridge overnight.
Use a food-safe twine. They’re easily available online. The regular thread may burn.
Loosely tie the twine because you’re proofing the rolls again and they will puff up. Plus, the bread rolls rise during baking. You want to give enough space for the dough to expand.
Don’t eyeball when portioning the easy pumpkin bread roll dough. Weigh each piece before you roll it into balls using a kitchen scale. Should be approximately 45 to 50 grams each.

Nutrition