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You are here: Home > Archives > Pumpkin Dinner Rolls

Pumpkin Dinner Rolls

November 10, 2012 (last updated April 9, 2021)

233 Comments

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These pumpkin dinner rolls look just like mini pumpkins. They are not only soft and buttery dinner rolls, but also easy and fun to make. Perfect for Halloween party or Thanksgiving feast!

These Pumpkin Dinner Rolls make a great presentation for Thanksgiving feast.

I find myself today that playing with food is quite entertaining. 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 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.

These pumpkin dinner rolls look like mini pumpkins

These pumpkin dinner rolls are soft and tender with a hint of sweetness. Using a canned pumpkin puree brings a nice pumpkin color to the rolls and makes the process easy.

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 Roll Dough Instructions

pumpkin dinner rolls

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

pumpkin dinner rolls

Combine yeast, sugar and warm water and let them bubble up. Add it to the pumpkin mixture with an egg; mix well.

pumpkin dinner rolls

Gradually add the flour 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.

Shaping into mini pumpkins

Form each piece into a ball by pulling it together…

pumpkin dinner rolls

Press down a little with your hand.

pumpkin dinner rolls

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

pumpkin dinner rolls

Poke deeply on the center of pedal with your pinkie.

pumpkin dinner rolls

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

pumpkin dinner rolls

Brush with egg wash to give the golden look…

pumpkin dinner rolls

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

pumpkin dinner rolls

Brush 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.

Hope you enjoy these little mini pumpkin dinner rolls for your Thanksgiving feast.

More Pumpkin Recipes

  • Gluten-free Pumpkin Rice Donuts
  • Pumpkin Bundt Cake with Cream Cheese Maple Glaze
  • Korean Pumpkin Pancakes
Pumpkin dinner rolls are perfect for Halloween or Thanksgiving party.

pumpkin dinner rolls

Pumpkin Dinner Rolls

Holly Ford
These pumpkin dinner rolls look just like mini pumpkins. They are delicious and fun to make. Perfect for Thanksgiving feast or Halloween party.
0 from 0 votes
Print Pin Comment
Course Bread, Side Dish
Cuisine Western
Servings 30 rolls

Ingredients
  

  • 3/4 cup whole milk scalded
  • 1 cup canned pumpkin puree
  • 1/3 cup light brown sugar
  • 1/3 cup white sugar
  • 6 tbsp butter
  • 1 egg
  • 1 tsp salt
  • 2 envelope active dry yeast about 4 1/2 tsp
  • 1/4 cup lukewarm water
  • 1 tsp white sugar
  • 5 cups all-purpose flour
  • 10 pecan halves sliced into 3 vertical sections
  • 1/4 cup melted butter

Instructions
 

  • Pour hot milk in a mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree, salt to the milk and combine well.
  • 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.
  • Add the flour gradually and mix with a wooden spoon until well combined. The dough will be sticky.
  • Using electric mixer with a dough hook attached, beat the mixture until the dough itself pulls from the side of the bowl.
  • 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.
  • Punch the dough to deflate and knead it for a few seconds on a wooden board. Cut the dough into 15 pieces.
  • 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 leave the center uncut.
  • Poke the center with your finger to give a deep indentation. Repeat the same procedure to the remaining pieces.
  • Place them, 2" apart, on a baking pan lined with parchment paper or baking mat. Let them rise again until they become double in volume, about 45 minutes.
  • Preheat oven 350ºF.
  • If the center indentation doesn't look obvious on the rolls, poke them again with your finger. Brush with egg wash and bake for 9-12 minutes, until the top gets slightly golden.
  • Brush the hot rolls with melted butter immediately. Insert the pecan slices on the center of the rolls to mimic the stem.
Keyword canned pumpkin puree, dinner rolls, halloween, pumpkin, pumpkin dinner rolls, Thanksgiving
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Filed Under: Archives, Desserts and Baking, Recipes, Western Recipes Tagged With: Pumpkin

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Comments

  1. Serena says

    November 10, 2012 at 12:16 am

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

    Reply
    • Anonymous says

      September 24, 2020 at 5:17 pm

      LOVE THESE!!!

      Reply
  2. kate says

    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

    Reply
  3. Chung-Ah | Damn Delicious says

    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!

    Reply
  4. Mel says

    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!

    Reply
    • Holly says

      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”

      Reply
  5. Tammy says

    November 10, 2012 at 7:49 pm

    They look amazing!

    Reply
  6. Tara says

    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

    Reply
  7. jen says

    November 10, 2012 at 10:13 pm

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

    Reply
  8. Ann Mah says

    November 10, 2012 at 11:59 pm

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

    Reply
  9. Kathy says

    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

    Reply
    • Holly says

      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.

      Reply
      • Savannah says

        November 13, 2012 at 4:06 am

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

        Reply
        • chelsea says

          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.

          Reply
  10. Jean says

    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.

    Reply
    • Holly says

      November 11, 2012 at 10:17 am

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

      Reply
  11. The Higley Kitchen says

    November 11, 2012 at 6:05 am

    This is an awesome idea!
    Adore the pecan stems.

    Reply
  12. Laura (Tutti Dolci) says

    November 11, 2012 at 6:44 am

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

    Reply
  13. kitchenriffs says

    November 11, 2012 at 6:58 am

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

    Reply
  14. Nancy/SpicieFoodie says

    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:)

    Reply
  15. Pat says

    November 11, 2012 at 8:41 am

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

    Reply
    • Holly says

      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.

      Reply
  16. Nadine says

    November 11, 2012 at 8:45 am

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

    Reply
  17. Jacqueline says

    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.

    Reply
  18. Beth radford says

    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?

    Reply
    • Holly says

      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.

      Reply
      • Beth radford says

        November 12, 2012 at 5:10 am

        Ok! I’ll try them! Thank you!

        Reply
  19. Heavy Hedonist says

    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!

    Reply
  20. Monique says

    November 12, 2012 at 6:22 am

    These are so cute!

    Reply
  21. Harmonity says

    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!

    Reply
    • Holly says

      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.

      Reply
      • Sanchai says

        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…

        Reply
        • Holly says

          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.

          Reply
  22. Hyosun Ro says

    November 12, 2012 at 3:04 pm

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

    Reply
  23. Tanya @ Lovely Greens says

    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!

    Reply
  24. hani says

    November 13, 2012 at 4:16 am

    These look fantastic!

    Reply
  25. Whisked Away Cookies says

    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!

    Reply
  26. Marina@Picnic at Marina says

    November 13, 2012 at 5:11 am

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

    Reply
  27. Jane says

    November 13, 2012 at 1:20 pm

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

    Reply
    • Holly says

      November 13, 2012 at 5:21 pm

      I think so.

      Reply
  28. Nami | Just One Cookbook says

    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!

    Reply
  29. SKTV says

    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

    Reply
  30. Sara says

    November 15, 2012 at 2:14 am

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

    Sara
    http://saraforsoker.blogspot.se/

    Reply
  31. Jen says

    November 15, 2012 at 2:18 am

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

    Reply
    • Holly says

      November 15, 2012 at 7:58 am

      Sure, I don’t see why not.

      Reply
  32. dcs says

    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!

    Reply
    • Holly says

      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

      Reply
  33. Lucy L says

    November 15, 2012 at 10:14 pm

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

    Reply
  34. Hayley says

    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?

    Reply
    • Holly says

      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.

      Reply
  35. Tonya says

    November 16, 2012 at 5:06 am

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

    Reply
    • Holly says

      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!

      Reply
  36. Tina Ignatiev says

    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.

    Reply
    • Holly says

      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. 🙂

      Reply
  37. Tina Ignatiev says

    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

    Reply
    • Holly says

      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?

      Reply
  38. Karen says

    November 19, 2012 at 11:16 pm

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

    Reply
  39. Julie Lee says

    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).

    Reply
  40. Kim says

    November 20, 2012 at 3:42 am

    Does it have to be whole milk?

    Reply
    • Holly says

      November 20, 2012 at 7:01 am

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

      Reply
      • Kelly says

        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.

        Reply
  41. Brittany says

    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?

    Reply
    • Holly says

      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.

      Reply
  42. Food Lover says

    November 20, 2012 at 10:21 am

    How creative! I loved it 🙂

    Reply
  43. RainyRoad says

    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!

    Reply
    • Holly says

      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!

      Reply
  44. kera says

    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!!

    Reply
  45. kathy says

    November 21, 2012 at 7:30 am

    Will these work with Splenda?

    Reply
    • Holly says

      November 21, 2012 at 9:35 pm

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

      Reply
  46. Nana says

    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?

    Reply
    • Holly says

      November 21, 2012 at 9:36 pm

      Yes, they reheat very good.

      Reply
  47. Rebekah says

    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!

    Reply
    • Holly says

      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.

      Reply
  48. Kate says

    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!

    Reply
    • Holly says

      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.

      Reply
  49. Kate says

    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.

    Reply
  50. Rae Ann says

    November 22, 2012 at 6:42 pm

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

    Reply
  51. Anush Kirakosian says

    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

    Reply
    • Holly says

      November 24, 2012 at 8:22 am

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

      Reply
  52. Becca says

    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!

    Reply
    • Holly says

      November 24, 2012 at 8:27 am

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

      Reply
  53. Vicky says

    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.

    Reply
  54. Kelly says

    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!

    Reply
  55. tovie says

    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.

    Reply
    • Elyse says

      November 21, 2016 at 1:17 pm

      Hi – I want to veganize/plant based these as well and am curious as to what you did on the sugar. I usually use maple syrup or coconut sugar for sweetening, so I was just wondering what you did in this case.

      Thank you!

      Reply
  56. cherrie3 says

    November 27, 2012 at 5:39 pm

    Thanks for sharing, seems good!

    Reply
  57. Beth says

    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 🙁

    Reply
    • Holly says

      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.
      https://www.beyondkimchee.com/hotteok/

      Reply
      • Beth says

        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…

        Reply
  58. Julie Lee says

    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!

    Reply
  59. Cyndi Boyer says

    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

    Reply
  60. Pat Dyer Lutzow says

    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.

    Reply
  61. Nisha says

    August 15, 2013 at 12:48 am

    Can we bake this without eggs?

    Reply
    • Holly says

      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.

      Reply
  62. Becky says

    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.

    Reply
  63. Vanessa says

    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.

    Reply
    • Holly says

      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.

      Reply
  64. Wendy Klik says

    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

    Reply
  65. Linda Rea says

    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?

    Reply
    • madelinemiller0081 says

      November 2, 2020 at 12:06 pm

      I was wondering the same thing?

      Reply
  66. west2stuard says

    October 5, 2013 at 9:34 am

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

    Reply
  67. Vicki Podjan says

    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?

    Reply
  68. Debora says

    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 ^_^

    Reply
  69. Leslie @ My Kitchen Is Open says

    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?

    Reply
    • Holly says

      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.

      Reply
  70. Claudette Zabsonre says

    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!

    Reply
  71. Crystal says

    November 12, 2013 at 3:07 pm

    These are adorable! And I bet they taste fantastic!

    Reply
  72. mary says

    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!

    Reply
  73. Esther says

    November 13, 2013 at 7:02 pm

    These rolls look too cute to eat!

    Reply
  74. DONNA says

    November 17, 2013 at 10:55 am

    CAN THE DOUGH BE MADE AHEAD OF TIME AND FROZE?

    Reply
    • Holly says

      November 18, 2013 at 8:01 am

      Yes.

      Reply
  75. Cindy says

    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!

    Reply
    • Holly says

      November 19, 2013 at 2:18 pm

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

      Reply
  76. Maria says

    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?

    Reply
    • Holly says

      November 20, 2013 at 1:24 pm

      Of course you can knead with your hand.

      Reply
  77. Cat says

    November 21, 2013 at 5:53 pm

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

    Reply
  78. Liz says

    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.

    Reply
    • Holly says

      November 25, 2013 at 11:21 am

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

      Reply
      • Liz says

        November 25, 2013 at 5:57 pm

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

        Reply
  79. Sherryl says

    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?

    Reply
    • Holly says

      November 25, 2013 at 11:19 am

      Sure. Just adapt the shaping method.

      Reply
  80. Steve says

    November 24, 2013 at 5:37 pm

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

    Reply
  81. River says

    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!

    Reply
  82. River says

    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

    Reply
  83. Cat says

    November 25, 2013 at 11:34 am

    Can I use whole wheat and honey instead of sugar?

    Reply
    • Holly says

      November 26, 2013 at 10:10 am

      It should work.

      Reply
  84. Chocolate Lady says

    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!

    Reply
    • Holly says

      November 26, 2013 at 10:09 am

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

      Reply
  85. Kelly says

    November 25, 2013 at 7:26 pm

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

    Reply
  86. asmae says

    November 25, 2013 at 9:36 pm

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

    Reply
  87. Ann says

    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!

    Reply
  88. becca says

    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!

    Reply
  89. Danielle says

    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…..

    Reply
  90. Angel says

    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 🙂

    Reply
  91. Virginia says

    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.

    Reply
  92. leah says

    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

    Reply
  93. Cindy says

    August 16, 2014 at 11:51 am

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

    Reply
  94. Cindy says

    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!

    Reply
  95. Debra says

    September 13, 2014 at 8:11 pm

    these look sooo cute, I always try to bring something different to the table at Thanksgiving! These are on the top of the list. Holly, I love your hair style. Thanks for recipe and will check out other recipes.

    Reply
  96. Kelli says

    September 14, 2014 at 12:14 am

    I only have a hand mixer. How much time or by what measure do you adjust for kneading manually?

    Reply
  97. Malty says

    September 24, 2014 at 4:27 pm

    i’m going to try for thanksgiving dinner, can’t wait to taste them.

    I just bake for fun as a hobby.

    Reply
  98. Sarah @ Savoring Spoon says

    October 1, 2014 at 5:52 pm

    This was an amazing recipe! I made it for a potluck and everyone loved it. The host of the party packed up and ate 6 of these the next day as she was traveling home for Thanksgiving!

    I made this about 2 years ago and it was actually the first dish I made from your site. I’ve been hooked since 🙂

    Reply
    • Holly says

      October 6, 2014 at 9:07 am

      How neat! I am so happy to hear that people loved them. Ironically these roll recipe is one the most beloved recipes on my site. Funny, isn’t it?

      Reply
  99. MALTY says

    October 5, 2014 at 1:46 pm

    I TRIED THIS RECIPE YESTERDAY,IT CAME OUT JUST AS I HAVE SEEN IT
    AND IT TASTE AS GOOD AS IT LOOKS.

    THNKS FOR SHEREING YOUR RECIPES.

    Reply
  100. MALTY says

    October 5, 2014 at 1:53 pm

    I MADE SOME AND THEY ARE GOOD I LOVE IT I WILL MAKE SOME
    FOR THANKSGIVING . FOR SHEREING THIS RECIPE

    Reply
  101. Candie says

    October 10, 2014 at 8:56 pm

    I tried these today. Mine turned out just a little flatter than pictured, but still close enough to say they look pumpkin-like. I realized while they were baking that I forgot the salt, which may be why they didn’t rise as well? But the flavor was great – the family really enjoyed our taste-test tonight. I have to say – I made half of them the recommended size and half of them “mini”. So I cut half the dough into 32 pieces instead of 15. They baked just as well – just skimmed about 90 seconds off the baking time. They look just as adorable and they are the perfect size for tomorrow’s putluck event. I ended up sprinkling a little sea salt on top after brushing with butter. But salt IN the recipe would have been better! haha. I’ll double check everything next time. Making them again for a Halloween party…maybe again for Thanksgiving. This may be my go-to recipe for a number of events this year! Can’t thank you enough.

    Reply
  102. Patchworkdailydesire says

    October 12, 2014 at 2:22 pm

    Thank you so much for this!!! I,ve made thse today, for the Thanksgiving dinner…they are delicious and look great!
    http://patchworkdailydesire.blogspot.ca/2014/10/happy-thanksgiving.html

    Reply
  103. Karen says

    October 23, 2014 at 4:23 pm

    Hi. We looooove your pumpkin rolls! We would like to feature your recipe on our Ruby for Women Blog and also in the holiday issue of our online magazine, Ruby for Women, A Voice for Every Christian Women. Would that be okay with you?
    Please respond to karen@rubyforwomen.com

    Reply
  104. lulu says

    November 23, 2014 at 10:06 pm

    I am so glad you shared this recipe as it will be the little something special on our Thanksgiving table.

    Reply
  105. Misty says

    November 26, 2014 at 6:59 pm

    I made these to go with my Thanksgiving dinner and they were absolutely delicious. The dough itself was perfect. Also I used the breadmaker to form the dough, they turned out wonderful.

    Reply
  106. bent el deera says

    January 14, 2015 at 6:24 am

    These looks fabulous.. i will definitely try the recipe sooooon

    Reply
  107. Dalila says

    October 8, 2015 at 6:01 pm

    Hi there!
    I made these last year and they were a BIG hit! Everyone loved them. I was wondering if I could prepare the dough the night before to let it rise (you mention 1 hr would be enough) and bake them the day after.

    Reply
    • Holly says

      October 10, 2015 at 7:06 pm

      You can definitely let the dough rise over night, then shape in the morning and let it rise for the second time. You will need 1 hour before you bake them. If you are short on time, let them rise in a warm place or put a bowl of hot water underneath to speed the rising.

      Reply
      • Dalila says

        October 11, 2015 at 2:31 pm

        Hi again,

        Thank you for the reply! I did just that and it worked fine. But mine don’t come out golden, just yellow, even with the egg wash? And the yeast taste was very strong when I tried one. Hope the yeast ‘taste’ will be less when they cool down.
        Thanks and happy thanksgiving! (From Canada)

        Reply
  108. c2kinnison says

    October 20, 2015 at 1:31 pm

    I love this idea! They are so cute and I’m sure they taste just as good as they look. I’m going to have to remember to try these this fall.

    https://c2creativelycourtney.wordpress.com/

    Reply
  109. Addie says

    November 8, 2015 at 12:36 pm

    I am in the process of making these today (the rolls are rising right now). I was going to try to make them in my bread machine but after adding the wet ingredients there was no way 5 cups of flour was to fit, let alone have room for a rise. I suppose it depends on the size of your bread machine, but i have a bigger one (I think it makes a 1 1/2 lb loaf of bread). I ended up mixing this in my stand mixer.

    This is also a fairly soft dough. I had to add probably 1/2-3/4 c flour just to pull the dough together enough so it was manageable.

    I’m very anxious to see how these taste (they’ll be going in the oven very soon). I love pumpkin and if they turn out well, this will be my contribution to Thanksgiving dinner.

    Reply
  110. Danielle says

    November 13, 2015 at 12:11 pm

    I made these last Thanksgiving, and they were a hit! I’m hosting Thanksgiving this year, and can’t wait to make these again. Thank you for sharing!

    Reply
  111. Laura Leicht says

    November 25, 2015 at 4:41 pm

    I made these today and although pretty, I feel they would benefit with 2 teaspoons salt.

    Reply
  112. Stacey says

    November 26, 2015 at 2:05 pm

    Wow, these look so perfect! As I’m rolling mine into balls they’re getting small little cracks & rifts in some places in the dough where I don’t want them to be (almost like the dough is ‘folding over’ just a teeny tiny bit on itself) so they are not as smooth and uniform like yours! :O And as I’m cutting the ridges into the balls, the little parts are kind of ending up kind of jagged/angled-looking and not pretty and circular. How’d you get yours to look so perfect?? 🙂 LOL 😀

    Reply
  113. Amy says

    October 24, 2016 at 4:54 pm

    What size can of pumpkin puree do we use?

    Reply
    • Holly says

      October 24, 2016 at 7:09 pm

      You will need only 1 cup, so 15 oz can would be the closest.

      Reply
  114. Kim says

    October 26, 2016 at 8:06 pm

    Hi can these be frozen they look fantastic but ive got a lot to prepare be great if I could whip them out of the freezer on the day and re heat??? Thanks so much.

    Reply
    • Shelby Briggs says

      November 21, 2016 at 10:04 pm

      Hi Kim, I have made many different breads/rolls, including these for the past several Thanksgiving dinners. That said, I almost always make double/triple batches of buns when making any type because it is so time consuming and I like to have some on hand for other occasions. Each year, I make these rolls ahead and do everything but the last rise and baking and then I freeze them. Here is what I do:

      Get them shaped and cut the little cuts to make them look like little pumpkins and skip the indent for the stem. Place each one that is completed onto a big sheet pan, not touching each other at all. As I work, I cover all of the shaped and cut rolls with a damp towel to keep them nice and moist. The reason for this towel is because if the tops of the buns get dry at any time during this process, it will cause them not to rise as well and not to look as nice in the end because it makes a tough skin on the outside.

      Once each tray is full without any touching, I spray them with some non-stick canola spray all over, to ensure they will stay moist when they defrost.Then, I put them into the freezer on their trays and cover lightly with plastic (not sealed well, just enough to keep them from being dried out on the tops). Once they have frozen solid (after a few hours or overnight), I simply toss them into ziplock bags and keep them frozen for however long I need to. I’ve even had them in there for months and they still come out just fine in the end.

      On the day I want to bake them off, I take them out about 4-7 hours before I will be serving them. I arrange them on a sheet pan lined with a silpat or parchment paper. And again, it is very very very important to cover them with a damp towel as they thaw. Once they thaw, they will begin to rise and once they have risen to about double their initial size, it is time to whip up your egg wash. Just before you egg wash, you will want to poke the indents into the middle of each bun, then wash away. Bake and pop your pecan stem in. Viola! It’s as if you made them the same day. I’ve never had any problems doing this. Oh, and one thing I have done with these in the past is to add just a teeny bit of cinnamon and sugar to the egg wash. Not only does it make them taste fantastic, it also caramelizes the outside really nicely making them shine even more. Hope this helps!

      Reply
  115. Evelyn Trost says

    November 21, 2016 at 11:05 pm

    I made these last year for the first time and loved them. Trying to make for this Thanksgiving and it’s been a disaster. Tried the recipe twice and can’t figure out what’s going wrong. The dough is way too sticky and can’t get it to separate from the bowl. I used a mixer for the 5th cup of flour like you did and yeast was foamy and added to recipe. Any thoughts on why it’s too sticky to even come together?

    Reply
  116. Rayna Dennis says

    November 22, 2016 at 4:07 pm

    Thank you for this recipe! It has become a new Thanksgiving tradition in our house. I made them for the first time two years ago, and this year when asked what she wanted to bring for her “feast” at school, my eight year old shouted, “pumpkin rolls!” She loves to help in the kitchen, and I am grateful for a recipe that she can not only help with, but master and take pride in displaying on Thanksgiving. I almost had a heart attack today, when I realized I had not saved this recipe to my pepperplate! I frantically Googled, and fortunately found it (and immediately copied and pasted it to pepperplate!) I can’t wait to make these this afternoon with my daughter, should she let me help, and again on Thursday. Great recipe!

    Reply
  117. elisabeth m creel says

    November 21, 2017 at 11:05 am

    These are my all-time favorite rolls! Look forward to making them again this year.

    Reply
  118. Laura says

    November 24, 2017 at 7:34 am

    I made these for Thanksgiving and they were a hit. Even my skeptical husband admitted they were better than he thought they’d be (he’s not a fan of anything with pumpkin). It’s a keeper!

    Reply
  119. Laura says

    December 18, 2017 at 6:24 pm

    I made these for Thanksgiving and they were a hit. I was asked to bring them for Christmas dinner as well.

    Reply
  120. adina says

    August 28, 2019 at 4:09 am

    Oh my, these pumpkin dinner rolls look amazing! My kids would love them!

    Reply
  121. Dee says

    November 17, 2019 at 10:25 am

    I recently made these for a Friendsgiving meal and everyone was in love with them! The only change I made is reducing the sugar a bit by leaving out the white sugar, otherwise I made as directed. Thank you for this great recipe and adorable presentation!

    Reply
  122. Becky May says

    November 23, 2019 at 5:35 pm

    Just made these – the didn’t “puff up” as much as I hoped – any guess what I did wrong. They look more like gourds (not a bad thing!) and taste more yeasty than I expected. Thanks!

    Reply
  123. Liz says

    November 27, 2019 at 12:47 pm

    We have used this recipe for 4 years at Thanksgiving. They are now a tradition, as I go to 2 Thanksgivings I make them twice . A couple of adaptations… I don’t use packets so it is about 1 tbsp loose yeast and we use a pair of kitchen shears to make the cuts..

    Reply

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Welcome to Beyond Kimchee!

Welcome to Beyond Kimchee

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I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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