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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



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


  • 1/4 cup butter, melted


  • In a stand mixer fitted with a paddle attachment, combine 2 cups bread flour, yeast, salt, brown sugar and pumpkin spice. In saucepan or microwave-safe dish, heat water, oil and pumpkin to 120-130°F. Add to flour mixture; beat 2 minutes on medium speed. Add eggs; beat 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly greased bowl; turn to grease top. Cover; let rise until dough has doubled in size or indentation remains after poking dough with finger down to second knuckle.
  • 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 Bread Machine Method here.
Photo by Jen Schall.

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Review & Comments

Janice Allison | Reply

I love your recipes, but since I have just been diagnosed with diabetes, it would be nice to find a recipe geared towards the diabetic diet. There is great information on your site.

Red Star Yeast | Reply

Hi Janice,
Check out our whole grain / whole wheat recipes: Always consult your doctor for nutritional recommendations.

Happy baking!

Jane | Reply

5 stars
Pull Apart Dinner Rolls, Adapted for Sweet Potatoes!

I adapted this wonderful recipe recently for use with sweet potatoes instead of pumpkin puree. It worked out really, really well and they were a big hit with my family. The texture of the rolls was very nice, the color was appealing, and the flavor was perfectly in tune with autumn–just slightly sweet. I’ll be making these again to serve with Thanksgiving dinner tomorrow afternoon. I did a post about the sweet-potato pull-apart-rolls in my baking blog. Here’s the link . . .

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