Ingredients:

  • 1 cup (240 ml) Whole Milk, warmed to 105–115°F (40–46°C)
  • 1 Tbsp (15 g) Granulated Sugar
  • 2 ¼ tsp (7 g) Active Dry Yeast (one standard packet)
  • ½ cup (120 g) Pumpkin Purée (100% pumpkin)
  • 4 Tbsp (55 g) Unsalted Butter, melted and cooled slightly
  • 1 Large Egg, room temperature
  • 3 ½ – 4 cups (450 – 520 g) Bread Flour (or All-Purpose)
  • ¼ cup (50 g) Light Brown Sugar, packed
  • 1 tsp (6 g) Fine Sea Salt
  • 1 tsp (5 g) Ground Cinnamon
  • ½ tsp (2 g) Ground Ginger
  • ¼ tsp (1 g) Freshly Grated Nutmeg
  • 1 large egg + 1 Tbsp water (for Egg Wash)
  • 1 Tbsp (15 g) Melted Butter (for brushing after baking)

Instructions:

  1. Activate the Yeast: Gently warm the milk until it registers between 105°F and 115°F (40–46°C). Combine the warm milk, 1 Tbsp granulated sugar, and yeast in a bowl. Let stand for 5–10 minutes until foamy and doubled in volume—this confirms the yeast is active.
  2. Combine Wet Ingredients: In a separate large bowl (or stand mixer bowl), whisk together the pumpkin purée, melted butter, and room-temperature egg. Pour in the activated yeast mixture.
  3. Mix Dry Ingredients: In a medium bowl, whisk together 3 ½ cups of the flour, brown sugar, salt, cinnamon, ginger, and nutmeg until well combined.
  4. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand with a wooden spoon) until a shaggy dough forms.
  5. Knead: Knead the dough for 6–8 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl. Add the remaining flour 1 Tbsp at a time if the dough is too sticky.
  6. First Prove: Lightly grease a large bowl with oil. Place the dough ball inside, turning to coat. Cover the bowl tightly with plastic wrap or a damp tea towel. Allow to rise for 75–90 minutes, or until the dough has doubled in size.
  7. Punch Down and Divide: Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal portions (about 85–90g each). Shape each portion into a tight, smooth ball.
  8. Second Prove: Grease the 9x13 inch baking dish. Arrange the 12 rolls evenly in the dish, close enough so they touch slightly. Cover the pan loosely and allow the rolls to rise again for 60 minutes, or until they look puffy and have nearly doubled in size.
  9. Preheat & Egg Wash: Preheat the oven to 375°F (190°C). Gently brush the tops of the rolls with the egg wash mixture (egg beaten with water).
  10. Bake: Bake for 18–22 minutes, rotating the pan halfway through, until the Pumpkin Dinner Rolls are deeply golden brown and sound hollow when tapped.
  11. Finish and Cool: Immediately upon removing from the oven, brush the hot rolls with the melted butter for shine and flavour. Allow the rolls to cool in the pan for 10–15 minutes before serving warm.