Pumpkin Dinner Rolls

by Beyond Kimchee on November 10, 2012 · 173 comments

Pumpkin Dinner Rolls“Don’t play with your food!”

I tell my kids all the time when they show not much interest in eating their food but playing with it. Well, I find myself today that playing with food is quite entertaining and I did have a great time making these Pumpkin Dinner Rolls. The best part? You get to eat them at the end!

Pumpkins are delicious and nutritious. So why not add some in the dinner rolls to join the harvest season and celebrate the bounty of mother nature?

These rolls even look like mini pumpkins. They are quite easy to make from scratch and will look so gorgeous on your Thanksgiving dinner table.

 

Pumpkin Dinner RollsThe dough recipe is from Delicious Dishes. They were soft and tender with a hint of sweetness. But you can use any of your favorite dinner roll recipe to shape these cute minis.

They didn’t take as much time as I thought it would. The whole process went really fast and I had nice warm rolls ready for my lunch.

 

pumpkin dinner rollsHeat milk to scalding hot, add butter to melt and pumpkin to mix in. Add the salt and stir everything well.

 

pumpkin dinner rollsCombine yeast, sugar and warm water and let them bubble up. Add to the pumpkin mixture. Add an egg and mix well.

 

pumpkin dinner rollsAdd the flour gradually and stir with a wooden spoon.

 

Time to knead! I used my mixer to do the job. Knead until the dough pull itself from the side of the bowl, about 5 minutes.

 

Dump the dough on the lightly floured surface and knead with your hand for 1 minute.

 

Form the dough into a ball and place in a greased bowl. Cover and let it rise in a warm place until they get double in volume.

 

Here is the beautifully risen dough. Love the deep yellow color!

 

Give it a punch to deflate. The moment I’ve been waiting for…

 

Divide the dough in half. Roll each half to make a log and cut each log in 15 pieces or more if you prefer smaller rolls.

 

Form each piece into a ball by pulling it together…

 

pumpkin dinner rollsPress down a little with your hand.

 

pumpkin dinner rollsUsing a knife,  give 8 segments of cut on the edge but leave the center uncut.  Looks like a flower…

 

pumpkin dinner rollsPoke deeply on the center of pedal with your pinkie.

 

pumpkin dinner rollsLet them rise again. The center indentation somehow disappeared but you can always poke them again. You gotta love poking!

 

pumpkin dinner rollsBrush with egg wash to give the golden look…

 

pumpkin dinner rollsBake them in the 350F oven for 9-12 minutes. Don’t over-bake.

 

pumpkin dinner rollsBrush with melted butter to give them a little shine. …And the final touch? The sliced pecan pieces as stems! Cute… aren’t they?

In a couple of weeks I am hosting Thanksgiving dinner at my house for about 20 guests. Thank God…, it will be a potluck!

Imagine the turkey adorned with all the bells and whistles, the scrumptious & glorious fall side dishes flowing around the Thanksgiving table…, and think of these mini pumpkin rolls being passed around, I bet you will see some smiles on people’s face.

There are so much to thank for. Family, friends, the laughter, and even the tears of life through rain or shine, thick or thin.

I have been loved… tons!

And YOU! my blog readers who have shown a great amount of support and encouragement…, Thank you!

 

With love,

 

 

 

Pumpkin Dinner Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 30 rolls
 
Ingredients
  • ¾ cup whole milk, scalded
  • 1 cup canned pumpkin puree
  • ⅓ cup light brown sugar
  • ⅓ cup white sugar
  • 6 tablespoons butter
  • 1 egg
  • 1 teaspoon salt
  • 2 packages active dry yeast (1/2 ounces) plus 1 teaspoon white sugar
  • ¼ cup lukewarm water
  • 5 cups all-purpose flour
  • 15-20 pecan halves, sliced into 3 vertical sections
  • ¼ cup melted butter, optional
Instructions
  1. Pour hot milk in a mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree, salt to the milk and combine well.
  2. In a small bowl proof yeast in a lukewarm water with a teaspoon sugar. When it gets foamy add to the pumpkin mixture, and add the egg, mix well.
  3. Add in flour gradually and mix with a wooden spoon until well combined. The dough will be sticky.
  4. If using electric mixer, attach a dough hook and beat the mixture until the dough itself pulls from the side of the bowl.
  5. Turn the dough out to a wooden board dusted with a little flour. Knead with hand for 1 minute. Form the dough into a ball shape, place in a greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in volume, about 1 hr.
  6. Punch the dough to deflate and knead it for a few seconds on a wooden board. Cut the dough in half. Cut each half into about 15 pieces.
  7. Roll each piece into a ball shape with your hand. Flatten the piece with palm of your hand a little. Using a knife, give 8 cuts on the edge to mimic flower pedals but the leave center uncut.
  8. Poke the center with your finger to give a deep indentation, and repeat the same procedure to all the other pieces.
  9. Place them, 2" apart, on a baking pan lined with parchment paper or baking mat, and let them rise again to be doubled, about 45 minutes.
  10. Preheat oven 350ºF for 20 minutes.
  11. If the center indentation is not obvious on the rolls, poke them again with your finger.
  12. Brush with egg wash, if you wish, and bake for 9-12 minutes until the top gets slightly golden.
  13. Brush the rolls with melted butter or a little honey diluted with water to make it shine if you wish.
  14. Insert pecan slices on top to mimic pumpkin stem.

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{ 135 comments… read them below or add one }

Serena November 10, 2012 at 12:16 am

This is really cool!!!! I can’t wait to try this out!

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kate November 10, 2012 at 6:08 am

those are about as cute as a cute dinner roll gets. I will make some to take to our Thanksgiving dinner hosted by my youngest son and his family. This is such a good time of year for edible crafts! Thanks

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Chung-Ah | Damn Delicious November 10, 2012 at 3:49 pm

Okay these are just way too cute! These definitely have to make an appearance on my thanksgiving table!

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Mel November 10, 2012 at 7:28 pm

Oh, these little pumpkin rolls are so beautiful, Holly! If I am doing this, I don’t think it will turn out as beautifully like yours. Ive browsed all your posts and I think you are an excellent cook!

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Holly November 11, 2012 at 10:23 am

Yes, they will turn out good no matter. They are pumpkin after all. They are supposed to look “not perfect”

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Tammy November 10, 2012 at 7:49 pm

They look amazing!

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Tara November 10, 2012 at 9:53 pm

Those are adorable and I am going to add them to my Mouth Watering Mondays this Monday. Come on over to see at http://www.noshingwiththenolands.com Cheers, Tara

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jen November 10, 2012 at 10:13 pm

Wow those look gorgeous and so festive! Can’t wait to try them. Thanks so much.

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Ann Mah November 10, 2012 at 11:59 pm

These are ADORABLE, Holly — pumpkin shape and pumpkin in nature. What a cute way to celebrate Thanksgiving!

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Kathy November 11, 2012 at 1:13 am

Those are adorable!! I was curious, Could you make them a day ahead? Thanks, cant wait to try them!!
Kathy

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Holly November 11, 2012 at 10:21 am

I tried these rolls on the next day and they were still good. However they are best on the day they are made. I slightly under-baked my second batch and put them in the freezer to eat next week. Just thaw them out and reheat them in the oven to enjoy fresh baked rolls.

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Savannah November 13, 2012 at 4:06 am

how do you know at what point to stop baking to under bake?

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chelsea November 17, 2012 at 6:13 am

like cupcakes or anything you bake, just keep testing them. take a tooth pick and stick it in and if dough comes off on the tooth pick then they aren’t done. Also, when bread starts turning slightly golden, it usually means it’s done. By “not over baking” them she means to watch for them and make sure they don’t burn. Like with anything you bake, the time that it says to bake it at is not always right.

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Jean November 11, 2012 at 5:02 am

I have made these today! The dough went together beautifully and was very easy to work with…they are totally adorable. Thank you for the wonderful recipe. I think they will be a hit at my dinner party this evening.

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Holly November 11, 2012 at 10:17 am

Great Jean! They are really easy to work with recipe and I hope your family loved them.

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The Higley Kitchen November 11, 2012 at 6:05 am

This is an awesome idea!
Adore the pecan stems.

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Laura (Tutti Dolci) November 11, 2012 at 6:44 am

Just discovered these adorable rolls via Lemons & Anchovies FB page – so cute!

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kitchenriffs November 11, 2012 at 6:58 am

Such a terrific recipe! Really cute. Great pictures, too. Really excellent stuff – thanks so much.

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Nancy/SpicieFoodie November 11, 2012 at 7:06 am

Oh wow these are just gorgeous! Laura, of Tutti Dolci, posted the link on Facebook and I just had to stop by. Bookmarking them. Thanks for sharing:)

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Pat November 11, 2012 at 8:41 am

Can the lactose intolerant use coconut milk in place of the whole milk?

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Holly November 11, 2012 at 10:15 am

I don’t think adding coconut milk will change the look of these rolls but it might alter the flavor. I think it will still be delicious.

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Nadine November 11, 2012 at 8:45 am

Thanks for sharing this idea, they’ll be on our Thanksgiving table, too. Grandchildren will love them.

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Jacqueline November 11, 2012 at 9:05 am

These are fabulous! I saw them on Pinterest. I definitely will plan on making these! Your photo is beautiful too and I love your step by step instructions.

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Beth radford November 11, 2012 at 7:55 pm

Love them!! I have a few packages of pumpkin bread mix (I’m a cheater, I know!), do you think I could form little balls and get the same effect?

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Holly November 12, 2012 at 12:25 am

I personally never tried bread mix, but I don’t think it would be a problem as long as they rise.

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Beth radford November 12, 2012 at 5:10 am

Ok! I’ll try them! Thank you!

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Heavy Hedonist November 12, 2012 at 2:12 am

Great idea! And a yummy looking recipe too. Thanks so much for finding this– I’ve put a link to this post of yours on my food blog; I hope that’s okay!

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Monique November 12, 2012 at 6:22 am

These are so cute!

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Harmonity November 12, 2012 at 11:47 am

Holly, Love your Pumpkin rolls!

Are you able to try this with real pumpkin? Considering there are several leftovers from Halloween!

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Holly November 12, 2012 at 1:45 pm

Hi Harmonity, I haven’t tried this recipe with the real pumpkin. However, I have tried making pies with real pumpkin. It contained more liquid than canned one and my pie was quite loose. So I think you might have to adjust the amount of liquid in the recipe.

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Sanchai November 16, 2012 at 8:29 am

Hi!

Thanks for this adorable recipe Holly! I made this with real pumpkin and its still awesome. Just baked and scooped out the pie pumpkin and used it in place of the canned pumpkin…

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Holly November 16, 2012 at 9:00 am

That’s great, Sanchai. Thanks for your tip on using fresh pumpkin to make these rolls! Glad to hear that they turned out great.

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Hyosun Ro November 12, 2012 at 3:04 pm

Holly- These are so adorable! I’ll definitely have to make them.

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Tanya @ Lovely Greens November 12, 2012 at 4:43 pm

These will be perfect for an event I’m going to this weekend – thanks for sharing the recipe and for being so inventive with the shape. Just brilliant!

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hani November 13, 2012 at 4:16 am

These look fantastic!

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Whisked Away Cookies November 13, 2012 at 4:22 am

These are just so clever and so cute! I just saw this when Haniela shared them! What a wonderful idea!

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Marina@Picnic at Marina November 13, 2012 at 5:11 am

Holly, those little pumpkin rolls are so cute! Amazing work and beautiful photography! :)

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Jane November 13, 2012 at 1:20 pm

Hi, Nice recipie. Can i use this for my bread machine?

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Holly November 13, 2012 at 5:21 pm

I think so.

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Nami | Just One Cookbook November 14, 2012 at 5:51 am

Hi Holly! I’ve been meaning to stop by to take a closer look again on the blog but haven’t had the chance till now. I am in love with your pumpkin dinner rolls and one day I want to serve on our Thanksgiving dinner! So pretty and so adorable…. I’m in love with these. I love the picture of dough so round and cute!!! I need to be more comfortable with yeast. I’ve never seen mine like that. Got to learn and practice more!

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SKTV November 14, 2012 at 4:28 pm

Really nice ! I added them to my Pinterest page “Halloween Sweets/Idées gourmandes pour Halloween”. Thanks.
Anne, Paris, France

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Sara November 15, 2012 at 2:14 am

These are so beautiful and perfect for fall! They look delicious too :)

Sara
http://saraforsoker.blogspot.se/

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Jen November 15, 2012 at 2:18 am

These look awesome…..was wondering though, can they be made in a bread machine?

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Holly November 15, 2012 at 7:58 am

Sure, I don’t see why not.

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dcs November 15, 2012 at 12:33 pm

Do you think these could be partially made on Wednesday for Thursday service? Where would you stop and refrigerate? Thanks for any suggestions!

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Holly November 15, 2012 at 1:58 pm

I am going to make these rolls again for Thanksgiving dinner. I will make them a couple of days ahead only up to the shaping the dough part.

Two ways to prep ahead of time.
1) Shape the dough, then freeze. Then on the T-day, you take them out to thaw and let them rise, and then bake. But that will take a couple of hours to complete.
2) If you only have less than 1 hour to finish off, I would bake up to a little over half way through (about 6-7 minutes of baking time), then freeze, take out to thaw and finish baking until golden brown on top. I would insert the pecan pieces at last.

I personally prefer not to stop in the middle of baking for the better texture. But, in time crunch, you just gotta do what you can. I reheated some of these leftover rolls last night that I stored in the freezer, and they were still soft inside but slightly dry and crunch on the outside.

Hope this helps.

Holly

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Lucy L November 15, 2012 at 10:14 pm

OMG they are too cute Holly!!! I LOVE THEM!!!!
You totally made me smile! :)

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Hayley November 16, 2012 at 3:39 am

i want to make these, but I don’t want the pumpkin flavor, would I just omit it and have them turn out, or will I need to add in something different?

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Holly November 16, 2012 at 7:16 am

If you omit the pumpkin, you have to reduce the amount of flour to maintain the right consistency. You can adjust the amount the flour as you wish as you are making, but if you are not comfortable with that, there are plenty of good regular dinner roll recipes online you can search for.

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Tonya November 16, 2012 at 5:06 am

What if my family doesn’t like pumpkin, can I make without or substitute

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Holly November 16, 2012 at 7:24 am

If you take out the pumpkin, you need to adjust the amount of flour. I would reduce the flour by 1/2-1 cup, omit the brown sugar and increase the white sugar instead. You might need to adjust more with flour. However if you are not so comfortable getting the right consistency of the dough by adjusting ingredients yourself, there are many plain dinner roll recipes online you can search for. Good luck!

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Tina Ignatiev November 17, 2012 at 8:33 am

Found your blog about a week ago and pinned a bunch of stuff. (I haven’t made it all the way through, yet, but you’re on my list!) This is the first recipe of yours I’m making, have it printed out in the kitchen.

I’m not a novice baker so I went ahead and started proofing the yeast before I started on the rest… but even though that’s the first two ingredients, it’s not the first thing you do. Then you talk about melting butter, and I saw the melted butter.. but. I figured it out, but ingredients in order of use would be super helpful.

The other thing is, I don’t see the instructions mention the salt? I’m putting it in before the flour right now. Will let ya know how it turns out!! :) Sending it to the in-laws for Thanksgiving.

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Holly November 17, 2012 at 4:53 pm

Thanks Tina. I guess I left out the salt part in the tutorial. The salt was in the recipe as an ingredient but I forgot to add in the instruction. I shouldn’t have overlooked at the power of salt, shouldn’t I? Glad that you are not a novice baker to point that out. I fixed the instructions. I understand your request for writing the ingredients in order of making. I will keep in mind that. You are right, it is helpful for people to follow the recipes in order. When I try a new recipe, I usually read the ingredients and the instructions before I start working. That helps me visualize how the recipe should proceed. Some recipes do have their ingredients not in order and it gets frustrating if I didn’t read in advance. I am glad that you found my blog, too. :)

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Tina Ignatiev November 17, 2012 at 8:45 am

Oh, and the recipe starts with pre-heating the oven, but I see a 1hr and 45min rise. My electric bill, lady! lol

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Holly November 17, 2012 at 4:30 pm

Hi Tina, Thanks for pointing that out. You don’t want to preheat your oven that early. I can’t believe that I wrote to start with preheating oven in that stage in the recipe. What was I thinking?

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Karen November 19, 2012 at 11:16 pm

These are amazing. So sweet. your tutorial is fabulous!!

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Julie Lee November 19, 2012 at 11:31 pm

These look delicious! Same as the rolls those little boys keep stealing in the movie Brave (that kinda made me laugh when I saw them).

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Kim November 20, 2012 at 3:42 am

Does it have to be whole milk?

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Holly November 20, 2012 at 7:01 am

You can use low fat milk. I wouldn’t use skim milk though.

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Kelly November 24, 2012 at 9:59 pm

I only had skim and was forced to use it. They turned out fine. I will make sure to have whole milk nest time, they will be even better.

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Brittany November 20, 2012 at 4:24 am

Is it possible to refridgerate these over night (the formed, raw dough) and cook them in the morning and still turn out well? Or well that mess up with how they are supposed to rise?

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Holly November 20, 2012 at 7:11 am

It depends on the temp. of your refrigerator. Overnight night might be too long and they might rise too much if your fridge temp. is not as cold. Mine reached to a full rise after 4 hours in my fridge, but I live in the tropical country so that may have been the reason. If you are not sure, I would suggest to keep in the freezer and take out in the morning and let it thaw in a warm place to speed up the rising.

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Food Lover November 20, 2012 at 10:21 am

How creative! I loved it :)

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RainyRoad November 20, 2012 at 9:27 pm

Holly – These rolls are the perfect touch I was looking for! I’m going to wing it and see if making ahead will work. :) By the way, you’re just the nicest person. The way you responded to the critique of your recipe was so kind. We could all learn from that. Blessed Thanksgiving!

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Holly November 20, 2012 at 11:05 pm

Thank you for your comment and I hope this recipe will turn out great for you. Have a wonderful thanksgiving!

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kera November 20, 2012 at 10:40 pm

Just made. Half the dough is in the fridge. Used 1/2 cup buttermilk and 1/4 cup skim as I didn’t have any whole milk. I’m going to bake a few and see how they turn out. Fingers crossed!!

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kathy November 21, 2012 at 7:30 am

Will these work with Splenda?

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Holly November 21, 2012 at 9:35 pm

I haven’t tried with Splenda. I can’t guarantee but I think it will work.

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Nana November 21, 2012 at 10:00 am

These look so cute but I’d like to make them a day ahead of time. Are they good or can they be reheated the next day! My oven will be in use for other dishes. Any suggestions?

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Holly November 21, 2012 at 9:36 pm

Yes, they reheat very good.

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Rebekah November 21, 2012 at 11:50 am

Came across your site (it’s great by the way!) a couple of weeks ago and I love it. Your photos are amazing! Thanks for this recipe. The rolls are too cute! I’m making these right now and the dough is currently rising… can’t wait to get them into the oven and see what the end result will look like!

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Holly November 21, 2012 at 9:37 pm

Hi Rebekah! Thanks for your comment. I hope they turns out good for you and you like them.

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Kate November 21, 2012 at 4:00 pm

Hi! Love your recipe! Wondering for step #13 above, would that replace #12, or do you do both? Thanks!

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Holly November 21, 2012 at 9:40 pm

I do both. Egg wash will give the golden look on top when baked and the melted butter at the end will give rolls a little lust and the buttery flavor.

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Kate November 22, 2012 at 4:05 pm

Awesome! Thanks Holly! I’m going to try this tomorrow for Thanksgiving. Hope it’ll turn out as good as yours.

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Rae Ann November 22, 2012 at 6:42 pm

Made these last night and they are wonderful! Thanks for the recipe.

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Anush Kirakosian November 22, 2012 at 7:37 pm

Hi Holly ~<3 Thank You so very Much For sharing your recipie of pumpkin dinner rolls … I made them for thanksgiving for tomorrow :) they turned out AmAzing :) can't wait to see my families reaction tomorrow :)
They are soft & beautiful :)
(I didn't taste it … I'll wait for my husband to do that :)
Thank Thank you thank you !!!!
God Bless you :)
Anush Kirakosian

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Holly November 24, 2012 at 8:22 am

Thanks Anush. Hope you had a fabulous Thanksgiving with your family.

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Becca November 23, 2012 at 9:36 pm

Thanks so much for sharing…the instructions were thorough and I was so proud of myself for how they turned out. A huge thanksgiving hit!

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Holly November 24, 2012 at 8:27 am

That is so awesome, Becca! Thank you so much for this comment.

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Vicky November 24, 2012 at 9:53 pm

These dinner rolls were so festive for Thanksgiving dinner. They were a hit and actually easy to make. Thanks for sharing.

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Kelly November 24, 2012 at 10:01 pm

I made these for thanksgiving and everyone loved them. They will definitively be on the menu every year from here on out. Thank you!

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tovie November 25, 2012 at 7:28 am

These were awesome! And quite a hit both Thanksgiving and at church potluck the weekend before. I did find that scissors were much easier to use to do the cuts than a knife. And I did use a bread machine to mix the dough – although I found the dough was a bit too wet and had to knead in a bit more flour the first time (the second time I just watched it and added more flour to the machine).

Also, I vegan-ized the recipe for Thanksgiving (our holiday dinners usually have to accommodate both vegans and meat-eaters) and that worked fine as well (1 Tbs flaxseed meal + 3 Tbs warm water for the egg, soymilk, vegan butter, etc for the other ingredients). The only difference the vegan ones weren’t quite as orange as the original recipe ones.

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cherrie3 November 27, 2012 at 5:39 pm

Thanks for sharing, seems good!

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Beth December 4, 2012 at 1:40 pm

I tried this recipe tonight. It was a total complete DISASTER!!! You said the dough would be sticky, but after gradually stirring in almost double the amount of flour, the dough was still painfully sticky and completely unworkable. I had to keep stirring because it was just too sticky to even think about kneading. I followed all of the instructions. The only thing I was uncertain about was the quantity of pumpkin. The size of the can was not listed in the recipe. I have only seen the 29 oz cans in the store, so I moved forward left to assume I had the right quantity. I hope I did. After a lot of effort and time I gave up, and threw it in a ziplock bag in the fridge, hoping maybe I can still rescue it. So sad to see so many costly ingredients go to waste :(

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Holly December 4, 2012 at 4:21 pm

Hi Beth
So sorry to hear the disastrous experience with this recipe. I understand how frustrating it is when the recipes doesn’t turn out they way it should. I also had so many similar experiences in the past. :)
For the amount of pumpkin, the recipe indicates to add only 1 cup. If you used the large 29 oz can, that is almost 3 cups which means 3 times the amount it is needed. So your dough will be truthfully sticky even with added flour.
If I can suggest one recipe to rescue the failed dough, try my Korean sweet pancake recipe. You can use your pumpkin dough instead and just add the cinnamon sugar filling in the center. It is really good and many people have raved about it. You will find the tutorial in the link below.
http://www.beyondkimchee.com/hotteok/

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Beth December 6, 2012 at 8:13 am

wow, I checked back on the quantity several times and never saw the one cup, I read it as one can! yikes, no wonder I had such trouble! thanks so much for responding. worth another try another day…

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Julie Lee March 3, 2013 at 12:09 am

These remind me of the rolls from the movie Brave that the little boys keep stealing from the kitchen. Beautiful pictures!

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Cyndi Boyer April 15, 2013 at 7:36 am

I just want to say I made this recipe the other day and absolutely loved it. I used your recipe (full credit given) in a recent Dutch Oven cook-off (adapted of course). I’m happy to say we won Peoples choice. Thank you for the inspiration.
http://mommaboyers.blogspot.com/2013/04/im-still-here.html
Cyndi Boyer

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Pat Dyer Lutzow August 13, 2013 at 2:11 am

I just saw these on Pinterest and I am already thinking about Fall and Thanksgiving. These are adorable. Thank you so much.

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Nisha August 15, 2013 at 12:48 am

Can we bake this without eggs?

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Holly August 15, 2013 at 3:05 am

Eggs help to bind and hold baked goods in their shape. Look for egg substitute if can’t use eggs.

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Becky September 2, 2013 at 2:48 pm

Works fine in the bread machine if you halve the recipe. Thanks for this awesome idea! The little pumpkins are so cute.

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Vanessa September 19, 2013 at 1:27 am

These are so cute! I’m definitely trying these for thanksgiving but I do have a question. Do you think they would be ok made ahead of time? I’m worried they’d get hard or just wouldnt have the fresh baked taste anymore. We travel pretty far to our family’s house and I don’t think I’ll have the room to make them there.

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Holly September 20, 2013 at 1:04 pm

Freeze the dough after you shape them. And have them thawed as you travel to your family’s house (You need to time well depends on how long the travel will take) in a room temperature and bake them there.

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Wendy Klik September 21, 2013 at 10:21 pm

What a wonderful idea. These are adorable and even more importantly they sound delicious. I will be pinning this to my favorite recipes. Thanks

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Linda Rea September 24, 2013 at 8:44 pm

Can you use the dinner rolls that are premade in the containers by pillsbury or a frozen type and do they have to go through the rising process or can you just cut them, egg wash and throw them in the oven?

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west2stuard October 5, 2013 at 9:34 am

This looks amaaaazing and like something I can actually do, which doubles the amazing factor. :)

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Vicki Podjan October 22, 2013 at 10:41 pm

Beautiful presentation! Thanks for sharing. I’m not crazy about the flavor of pumpkin..do you happen to have a favorite dinner roll recipe without it?

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Debora October 24, 2013 at 12:05 pm

ciao! ho fatto il tuo pane http://www.diariodellamiacucina.com/2013/10/panini-zucca-alla-zucca-con-pasta-madre.html e ho messo il link al tuo blog ^_^

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Leslie @ My Kitchen Is Open October 28, 2013 at 2:59 pm

The recipe calls for 2pkgs of active dry yeast but I buy my yeast by the jar. How much yeast would you say is in 2pkgs?

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Holly October 28, 2013 at 8:57 pm

Usually 1 package yeast is about 2-1/4 teaspoon. 2 package will be 4-1/2 teaspoon or so.

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Claudette Zabsonre November 3, 2013 at 9:01 pm

These are very attractive and I’m sure tasty too. I will definitely try this recipe and i love the design for my other recipes.

Thank you Holly for sharing!

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Crystal November 12, 2013 at 3:07 pm

These are adorable! And I bet they taste fantastic!

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mary November 12, 2013 at 6:49 pm

These were wonderful. They remind me of a recipe that my mom made for me when I was a kid! Love the fun touch though!

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Esther November 13, 2013 at 7:02 pm

These rolls look too cute to eat!

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DONNA November 17, 2013 at 10:55 am

CAN THE DOUGH BE MADE AHEAD OF TIME AND FROZE?

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Holly November 18, 2013 at 8:01 am

Yes.

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Cindy November 18, 2013 at 9:19 pm

These are soooo cute! But a baker I’m not. Do you think you could make these with the refrigerator biscuits? Just shape them as you stated?

Thanks so much!

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Holly November 19, 2013 at 2:18 pm

Sure, you can just adapt the shaping method to the store bought biscuits.

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Maria November 19, 2013 at 8:39 pm

I might have missed this in the comment somewhere but I was wondering if this recipe was possible without a machine mixer, meaning is there a way to completely hand knead and achieve the same adorable result? If so, how would the recipe change?

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Holly November 20, 2013 at 1:24 pm

Of course you can knead with your hand.

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Cat November 21, 2013 at 5:53 pm

Can I use whole wheat flour and honey instead of sugar?

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Liz November 23, 2013 at 10:53 am

At one stage in the directions before baking, the direction is to brush with egg wash. What is an egg wash? Does that mean to brush w/egg whites? Thank you in advance.

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Holly November 25, 2013 at 11:21 am

Egg wash means 1 whole egg beaten with 1-2 teaspoon of water.

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Liz November 25, 2013 at 5:57 pm

Thank you Holly! I plan on making them on Wednesday for Thanksgiving. :)

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Sherryl November 23, 2013 at 1:34 pm

I don’t think my family will like the pumpkin and I’m in a hurry during Thanksgiving.Do you think you could do this with the pillsbury rolls?

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Holly November 25, 2013 at 11:19 am

Sure. Just adapt the shaping method.

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Steve November 24, 2013 at 5:37 pm

I wonder if this would work with a fermented sourdough to avoid the yeast?

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River November 25, 2013 at 10:18 am

Adorable! I made them yesterday and they were so much fun! Not to mention delicious :)

Thank you for sharing the recipe, Holly!

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River November 25, 2013 at 10:18 am

Oops! Forgot to give you the link to my pumpkin rolls: http://www.wingitvegan.com/2013/11/pumpkin-shaped-pumpkin-dinner-rolls.html

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Cat November 25, 2013 at 11:34 am

Can I use whole wheat and honey instead of sugar?

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Holly November 26, 2013 at 10:10 am

It should work.

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Chocolate Lady November 25, 2013 at 5:23 pm

Just the other day, a friend showed me a photo of these cute little pumpkin rolls she was making. She tried sending a link for the recipe, but it didn’t work. After a quick Google search, up came your site with gorgeous photographs and the recipe as well. These rolls will definitely be added to my family’s Thanksgiving feast this year!! Thank you for sharing such a great idea!

By the way ~ I’m also excited to peruse your other recipes; I was hooked at the mention of kimchee in your blog title. Happy Thanksgiving!

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Holly November 26, 2013 at 10:09 am

That’s great, chocolate lady! Have a wonderful Thanksgiving with your family!

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Kelly November 25, 2013 at 7:26 pm

These were such a hit last year, I can’t wait to make them again!

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asmae November 25, 2013 at 9:36 pm

These are amazing!!!! My kids are going to love them!

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Ann November 27, 2013 at 7:19 pm

Made the dough today and it’s really beautiful and has risen perfectly. Turned the process over to my children, ages 9 and 12, to create the pumpkins. They are excited and will enjoy sharing them tomorrow. Thank you for the recipe- I can tell it’s a new tradition at our house!

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becca November 28, 2013 at 9:16 am

I made these last year and they were a big hit. they are fun to make and easy. making them again this year…thanks for the festive idea!

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Danielle November 28, 2013 at 12:30 pm

I tried making these but found the dough to be way to sticky even after adding about 4o more cups if flour. The only thing I can think is that I proofed the yeast accordimg to packet which called for 1/2 a cup of warm water where your recepie called for 1/4 cup of water per 1/2 oz…..

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Angel November 29, 2013 at 4:35 pm

My husband made these for this years thanksgiving dinner and I must say I’m certainly glad I stumbled upon the recipe because they were a huge hit with our family. The children asked for thirds :)

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Virginia December 2, 2013 at 3:00 am

Hi Holly. Thanks for the fun recipe! They were adorable! I had an oven disaster that resulted in scrapping the first batch, but the second one turned out beautifully. I substituted coconut milk and it worked fine. I even ran out of flour for the second batch, and I substituted coconut flour. No problem. I don’t think they taste like pumpkin at all. Next time, I will actually measure my salt, though, because I think I could have used more.

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leah January 12, 2014 at 6:11 pm

I have to admit I turned these into Apple Cinnamon pumpkin rolls and everyone raved about them. I also did a batch of cranberry pumpkin rolls too. They were far more moist than typical cinnamon rolls

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Cindy August 16, 2014 at 11:51 am

I love these! I’m going to make them for my church Life group. Thank you!

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Cindy August 16, 2014 at 11:57 am

I can’t wait to make these for my church Life group. You are an amazing cook! Thank you for sharing with us!

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