Mom's Pumpkin Rolls

Rating: 4.82 stars
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A Thanksgiving favorite. They are even better the next day, cut in half, a little mayo, pepper, and leftover turkey, then off to the the mall at 6 am for Black Friday shopping.

By Rachel Digman

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Recipe Summary test

prep:
15 mins
cook:
15 mins
additional:
2 hrs 20 mins
total:
2 hrs 50 mins
Servings:
24
Yield:
2 dozen rolls
Nutrition Info
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 20 minutes.

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  • Mix flour, salt, butter, 1 cup white sugar, eggs, and yeast mixture, respectively, in a large bowl. Stir in scalded milk and pumpkin puree until dough consistency is reached. Shape dough into a ball and place in a bowl; cover bowl with a towel. Let rise for 90 minutes.

  • Shape dough into 2 dozen knotted rolls; arrange on a baking sheet. Let rise again for 30 minutes.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Whisk egg yolk with 1/2 teaspoon white sugar until dissolved; brush tops of rolls.

  • Place baking sheet on the bottom rack of preheated oven; bake rolls for 10 minutes. Transfer baking sheet to top rack; bake until rolls are lightly browned, 6 to 10 more minutes.

Nutrition Facts

Per Serving:
173 calories; protein 4.5g; carbohydrates 33.7g; fat 2.1g; cholesterol 27.4mg; sodium 91.2mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

BigShotsMom
Rating: 4 stars
11/25/2013
I liked this recipe but found the rolls to be a little too sweet for my taste. Next time I will reduce the sugar to 1/2 cup. Thank you these will be great with our turkey dinner. Read More
Helpful
(5)
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Tawana
Rating: 5 stars
11/22/2012
I used half scalded milk and half buttermilk. The only other change I made was using 4 cups of Whole wheat flour and about the same amount of regular flour...the dough was pretty sticky so I had to add more flour. Excellent taste- my husband looked at the color said Pumpkin huh? But he had seconds!! Read More
Helpful
(5)
BigShotsMom
Rating: 4 stars
11/25/2013
I liked this recipe but found the rolls to be a little too sweet for my taste. Next time I will reduce the sugar to 1/2 cup. Thank you these will be great with our turkey dinner. Read More
Helpful
(5)
Sugarplum
Rating: 5 stars
11/06/2015
Loved these! I shaped mine to look like little pumpkins. These are perfect to serve with Thanksgiving dinner. Read More
Helpful
(4)
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Shira Anisman
Rating: 5 stars
10/31/2015
I don't make bread a lot but I love all things pumpkin and simply had to try this. It was super easy to follow and also tasted incredible. I added in some cinnamon though to compliment the pumpkin. I'm definitely gonna make this again. Thanks for the awesome recipe:) Read More
Helpful
(2)
Judy
Rating: 4 stars
11/06/2017
The texture is heavenly. The taste delicious. Next time I ll use more pumpkin to get a stronger flavor. Read More
Dede
Rating: 5 stars
01/15/2015
Absolutely loved these. They are like my moms regular yeast rolls but sweeter. Must try. Yummy Read More
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Allison Schmidt
Rating: 5 stars
12/22/2019
This is one of our family's must haves now! Read More
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