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Bread Machine Pumpkin Pull-Apart Pan Rolls

Pumpkin Pull-Apart Pan Rolls
Delicious rolls subtly flavored with pumpkin and pumpkin pie spice; an excellent side for every day and special occasions.
Yield 15 rolls



  • 2 tablespoons water
  • 1/4 cup vegetable oil
  • 1 cup pumpkin (canned, mashed)
  • 2 large eggs
  • 4 cups bread flour
  • 1/3 cup brown sugar
  • 1 1/2 teaspoons salt
  • 4 teaspoons pumpkin spice
  • 1 tablespoon Red Star Active Dry Yeast


  • 1/4 cup butter, melted


  • Place room temperature ingredients in pan in order listed. Select DOUGH setting. When cycle is complete, remove dough. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is finished, continue with next step.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 3 parts; divide each part into 5 pieces. Shape each piece into a smooth ball. Dip tops in melted butter. Place in greased 9×13-inch pan. Cover; let rise until indentation remains after lightly touching side of a roll.
  • Preheat oven to 375°F.
  • Bake for 20 to 25 minutes until golden brown. Remove rolls from pan. For soft sided rolls do not break apart. Cool on rack.


Get Traditional Bread Making Method here.
Photo by Jen Schall.

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