Pumpkin Dinner Rolls-in your bread maker (or NOT in your bread maker if you don’t have one!)

22 Nov


If you’ve been following the conversations going on over at the Suzanne Shares Facebook Page, you’ll remember that I promised to post my Pumpkin Rolls recipe. These rolls have become a Thanksgiving and Christmas tradition in our home. This week I have been making lots of these as I gear up to host my family and my in laws for Thanksgiving. I thought I would share some of my favorite Thanksgiving recipes with you while I’m cooking!

I love these Pumpkin Dinner Rolls for a multitude of reasons! First and foremost, these rolls are scrumptious! You can’t eat just one. (You’ve been forewarned!) Plus, the pumpkin gives the rolls a brilliant golden color.  Any time that I make these rolls, I have requests for the recipe. (That’s always a good sign!) Another perk with this recipe is that it’s a great “make ahead” or “freezer” recipe. You can easily make them ahead of time, bake them, and freeze them. When reheating and serving them at a later date, you are not sacrificing taste. They come out of the oven tasting like you made them that day! The final reason for my adoration of this recipe is that it can be made in your bread maker using the Dough cycle! My bread maker (this one by Sunbeam) is one of my top 5 “must haves” in the kitchen appliance category. No, I’m not an amazing, I-should-have-my-own-show-on-Food-Network kind of cook, particularly when it comes to bread. However, thanks to my bread maker people think that I am–wink, wink. Let’s keep this as our little secret. 🙂

The original recipe is from Tammy’s Recipes blog. You’ll note in the comments that someone posted about using the recipe in a bread maker. This inspired me to try it in my bread maker, and it worked! I didn’t follow the instructions per the Comments section exactly, so I wanted to post my bread maker adaptation of the recipe.  Don’t forget to pin this recipe because you will definitely want to make it over Thanksgiving or Christmas! I have included an abundance of pictures for those of you who are new to making rolls from scratch. Again, the bread maker takes all of the hardship and guess work out of bread making, which is why I’m a huge fan of bread makers! (I have a gargantuan fear of recipes with yeast, so if I can do this, you can too!) First, I’ll list the recipe, and the step-by-step picture montage will follow.

Pumpkin Rolls (for your bread maker)
Yields 30-36 rolls
1 cup warm milk (warm to the touch, not HOT. Extremely hot water will kill the yeast, FYI)
1/4 cup water
2 tbsp. butter
1 cup pumpkin (I love this kind, and yes, I buy it a case at a time. No, I’m not weird.)
5 cups All Purpose or Bread flour (King Arthur is my favorite, and the price shown here on Amazon is HIGH. Wowzers. Just posting for reference! You can definitely find it cheaper elsewhere.)
1 tsp. salt
3 1/2 tsp. yeast (I buy yeast in bulk @ Costco. I keep it refrigerated to keep the large quantity preserved.)

Add the ingredients to your bread maker in the order listed above. Set to “DOUGH” cycle and start your engines machine. At the end of your DOUGH cycle, just know that the dough may slightly rise out of the container. (See picture below. HA!) After forming the rolls and placing on a baking sheet, let rise 30 minutes. After rising, bake @ 350 degrees for 15-17 minutes. Top with butter and serve immediately.

To freeze: cool completely and place inside freezer bag. Throw in your freezer.

To reheat and serve: Thaw completely. I usually pull them out of the freezer 24 hours in advance. Wrap in aluminum foil or place on a baking sheet, covered with foil. Reheat @ 350 degrees 8-10 minutes, or until warmed. Brush the tops with butter and serve immediately.


This is what the dough looked like at the end of the DOUGH cycle.


I dumped the dough onto my Silpat mat to start the task of making rolls. The dough does not stick to the Silpat mat. Oh, what a delight and joy my Silpat is! (Thanks for recommending the Silpat, Annie Laurie!)


Next, I form the dough into a rectangle as shown here.


I use my dough knife to cut the dough into four sections. No dough knife? Use a pizza cutter. I try to make them “equal,” but I’m not as gifted at that as I would like to be. 🙂


I work with the four sections one at a time. I cut one section in half as shown above.


I take the two halves and cut them into 7-9 rolls. Therefore, each of the 4 sections yields about 30-36 rolls, which is always my goal with this recipe.


I roll the rolls between my hands in a circular motion to form them into smooth round shapes. I place them side by side, slightly touching on a baking pan. I use this pan.

Here are the rolls all beautiful and ready to rise! I’m still working on my technique for forming the rolls. Mine are always a million different sizes, but no one eating them seems to mind. 🙂


Here’s what these beauties look like after 30 minutes of rising.


Here’s what they look like fresh out of the oven. Yes, you are correct. There are 4 missing rolls between the previous picture and this one above. I know not [SWALLOW] why.imageTo freeze, I break the rolls apart into 1 dozen sections. I place them in a 2.5 gallon freezer bag, leaving space between each dozen, and throw in the freezer. When I’m ready to serve these, I thaw 24 hours in advance, wrap them in aluminum foil and heat @ 350 degrees for 8-10 minutes or until warmed. Top with butter, and enjoy!

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4 Responses to “Pumpkin Dinner Rolls-in your bread maker (or NOT in your bread maker if you don’t have one!)”

  1. Linda Powell November 22, 2013 at 9:50 am #

    Wow! Guess who is going to buy a bread maker!

    Sent from my iPad


    • Suzanne Shares November 22, 2013 at 12:15 pm #

      Awesome!!! You will love it! The Sunbeam one in the post is very reasonably priced, and it has worked well for me after 2 years. This is even after falling off the counter and the lid snapping off one day when it was making bread dough for me; I think it was actually dough for these rolls! I can give you the recipe I use for bread, too, as well as homemade cinnamon rolls that I make in the bread maker. 🙂

  2. jacimdunsford November 6, 2014 at 6:25 am #

    Can I use active dried yeast in your recipe, please?

    • Suzanne Shares November 12, 2014 at 11:29 pm #

      Yes, it is. 🙂 I use active dry yeast when I make them. 🙂

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