Mom's Pumpkin Rolls

30 m
2 h 50 m
Ready in:
3 h 20 m
These no-fuss bread rolls are great on Halloween and Thanksgiving mornings!
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Servings: 24
Active dry yeast
1 package
Lukewarm water
½ cup
All-purpose flour
6 cups
¾ tsp.
2 tbsp.
White sugar
1 cup + ½ tsp., divided
2 whole eggs + 1 egg yolk
Scalded milk
1 cup
Pumpkin puree
1 cup
Hulled pumpkin seeds - 2 tbsp., optional
  1. Pour yeast into lukewarm water, stir to dissolve. Set aside to a warm place for about 20 minutes. When the mixture froths, the yeast has started working.
  2. In a large bowl, mix flour with salt, and 1 cup sugar; whisk to aerate.
  3. Add 2 eggs and yeast mixture, mix to combine.
  4. Add milk and pumpkin, stir to reach dough consistency. Knead it with your hands on a floured work surface, shape into a ball, transfer back into the bowl, cover with a clean tea towel, and let sit for an hour and a half to rise.
  5. Knead the dough slightly again. Shape 24 bread rolls and arrange them on a parchment-lined baking sheet. Let stand for half an hour to rise.
  6. Meanwhile, preheat the oven to 350°F/180°C/Gas Mark 4.
  7. Beat egg yolk with ½ tsp. sugar until the sugar has dissolved. Brush the tops of the rolls, sprinkle with pumpkin seeds (optional), and pop them in the bottom rack of the oven. Bake for 10 minutes, then transfer to the top rack, and bake for 6 minutes more until golden brown.
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