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Golden Pumpkin Dinner Rolls

Golden Pumpkin Dinner Rolls
Add these slightly sweet, light-gold rolls to your bread basket for a tasty change of pace. Watch video below for shaping tips.
Yield 24 rolls




  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/4 cup brown sugar
  • 1/2 cup lukewarm milk
  • 4 tablespoons softened butter 2 teaspoons salt
  • 2 teaspoons pumpkin pie spice (see note for homemade recipe)
  • 2 large eggs
  • 3/4 cup pumpkin purée (canned pumpkin)
  • 4 cups King Arthur unbleached all-purpose flour


  • Egg wash: 1 large egg beaten with 1 tablespoon of water (optional)
  • Melted butter (optional)


  • Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.
  • Place the dough in a lightly greased bowl, and allow it to rise for 60 to 75 minutes, until it’s puffy though not necessarily doubled in bulk.
  • Gently deflate the dough, and transfer it to a lightly greased work surface.
  • Divide the dough into 24 equal pieces. Round each piece into a smooth ball, or shape into knots.
  • For pull-apart rolls, lightly grease two 9-inch round cake pans or one 9×13-inch pan. Space 12 rolls in each of the 9-inch pans or all 24 rolls in the 9×13-inch pan. Alternatively, for individual rolls or knots, lightly grease (or line with parchment) two baking sheets; space 12 rolls on each pan.
  • Cover the pans, and allow the pull-apart rolls to rise until they’re crowded against one another and quite puffy, about 1 1/2 to 2 hours. For individual rolls, let them rise until nicely puffy, though they probably won’t touch one another. Towards the end of the rising time, preheat the oven to 350°F.
  • Uncover the rolls and gently brush them with the egg wash, if desired. Bake the rolls for about 25 to 30 minutes until golden brown, tenting them with foil for the final 5 to 10 minutes of baking if they appear to be browning too quickly. A digital thermometer inserted into the middle of a center roll should register at least 190°F.
  • Remove the rolls from the oven, and brush with melted butter, if desired. After a couple of minutes, turn the rolls out of the pan onto a cooling rack.
  • Serve warm. Store completely cooled rolls, well-wrapped, at room temperature for several days; freeze for longer storage.


Homemade pumpkin pie spice: 1 1/4 teaspoons ground cinnamon + 3/8 teaspoon ground cloves +3/8 teaspoon ground ginger
Recipe in partnership with King Arthur Flour.

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Review & Comments

Gianna Rzeczycki | Reply

Can I switch sweet potato for the pumpkin. Equal amounts?
Thank you for all the wonderful recipes!

Red Star Yeast | Reply

Hi Gianna,

Yes you certainly can. I would suggest boiling and mashing it is the same consistency as the pumpkin.

Happy Baking!

Karen | Reply

Can I make these up to a point and freeze the unbaked rolls for later?

Red Star Yeast | Reply

Hi Karen,

You can by partially baking the rolls. Prepare them all the way through the process, except bake them in a 275° F oven until the crust has formed but has not begun to brown. Time will depend on the size of the rolls and whether you have them all in one baking pan or as individual rolls on a sheet pan.

You may par-bake them ahead, cool, wrap well and store them in the freezer. When you are ready to serve them, follow the information found in our Step by Step Baking Guide on our website: Click on the + sign next to +BAKING to expand that section.

Happy Baking!

Ann M. | Reply

How do I shape the “knot”?

Red Star Yeast | Reply

Hi Ann,

If you scroll down the page to the bottom just before the comments section, there is a video that shows you how to form them.

Happy Baking!

Ann | Reply

Can you half this recipe with good results?

Red Star Yeast | Reply

Hi Ann,
Yes you can! Let us know how the rolls turn out.

Happy baking!

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