Honey Butter Pumpkin Dinner Rolls

Other than warm, fresh chocolate chip cookies, very little can top warm, fresh, homemade rolls.

And rolls made with pumpkin and honey butter are even better.

Honey Butter Pumpkin Dinner Rolls - Easy, Soft Dinner Roll Recipe at averiecooks.com

The rolls are easy to make and are ready from start to finish in under 2 hours. Not bad at all for a yeast recipe.

They’re soft, slightly chewy, and the pumpkin keeps them moist and adds just enough tooth-sinking density.

Honey Butter Pumpkin Dinner Rolls - Easy, Soft Dinner Roll Recipe at averiecooks.com

The scents of pumpkin, spices, honey, and bread baking that waft thorough the house are positively intoxicating.

Sure beats lighting a pumpkin-scented candle.

Honey Butter Pumpkin Dinner Rolls - Easy, Soft Dinner Roll Recipe at averiecooks.com

I purposely designed this recipe for singles, smaller families, or for the average weeknight dinner when you don’t need dozens and dozens of rolls. I cringe when I see 4 to 7 cup of flour recipes. This has just over 2 cups and serves a family, not an army. Any extras freeze nicely. Not that I think you’ll have any.

I’m sure you can double the recipe if you need more, although I haven’t tried.

The entire batch fits on the plates shown below.

Honey Butter Pumpkin Dinner Rolls - Easy, Soft Dinner Roll Recipe at averiecooks.com

Normally I don’t do step-by-step photos because frankly, they’re a pain. Stop, start, wash hands, pick up camera. Do the next step, get dirty, wash hands, pick up camera; repeat. Then edit all the photos.

But I was feeling generous and I want the photos to convince you these rolls are do-able, even if you’ve never worked with yeast.

Honey Butter Pumpkin Dinner Rolls - Easy, Soft Dinner Roll Recipe at averiecooks.com

Let’s Make Rolls

Add milk and 2 tablespoons of butter to a measuring cup. Zap it for about 45 seconds in the micro and stir until the butter melts.

Top it off with pumpkin puree, 1 egg, and whisk together.

Honey Butter Pumpkin Dinner Rolls - Easy, Soft Dinner Roll Recipe at averiecooks.com

In muffin making, this would be the wet ingredients that you’d pour over the dry. Same concept here.

Heat it for another 15 seconds, just to get it nice and toasty. This doesn’t make the mixture hot, but ensures the mixture is warm enough to activate the yeast. This is a rare yeast recipe that I never even took out my thermometer. In general with yeast and liquid, if it’s ever too hot that you can’t comfortably stick your finger in it, wait a minute or two until you can or you’ll kill the yeast.

Set mixture aside.

Honey Butter Pumpkin Dinner Rolls - Easy, Soft Dinner Roll Recipe at averiecooks.com

Get out your flour and yeast. I only bake with King Arthur All-Purpose and sometimes King Arthur Bread Flour. Bread flour will lend a chewier, thicker, denser result, more like a bagel. I wanted to keep these rolls softer and fluffier and opted for all-purpose.

I strongly recommend KA flour because the protein levels are generally slightly higher than in other brands. In baking, this lends more structure, translating to puffier cookies, stronger cakes, and better rising bread.  Cheap flour is cheap flour. Spend an extra two bucks for good flour. The results are worth it.

I only bake with Red Star Platinum Yeast. It’s the best yeast I’ve ever tried and it never lets me down. If you’re new to bread-making or working with yeast, consider this yeast your insurance against goofs because it’s very forgiving. Since it’s an instant yeast, you don’t have to proof it (let it stand with warm liquids for 10 minutes or until foamy). You simply add it with the rest of your dry ingredients.

If you are an experienced bread maker, you’re going to love the extra puff and oven-spring you get with the Platinum. Your baked goods will rise higher and faster than you’re used to. So well worth the extra buck compared to other yeasts.

Honey Butter Pumpkin Dinner Rolls - Easy, Soft Dinner Roll Recipe at averiecooks.com

In a mixing bowl, add the flour, yeast, 1 tablespoon sugar (must-have, it’s the yeast’s food source), 1 tablespoon pumpkin pie spice, and 1 teaspoon nutmeg. Sounds like a lot of spices, but it’s not.

Pumpkin puree and flour are both insanely bland and need to be jazzed up with spices.

I did not add salt because I am very sodium-sensitive but if you’d like to add a pinch, feel free.

Honey Butter Pumpkin Dinner Rolls - Easy, Soft Dinner Roll Recipe at averiecooks.com

Knead the dough for 5 to 8 minutes. I used my stand mixer, but you can do it by hand.

You really want to develop the gluten. Pumpkin is dense and heavy and will weigh down the dough and by kneading it thoroughly, you create gluten formation, which helps the bread rise better and not stay dense.

I could have gotten away with 2 cups flour, but I used 2 1/4 cups. Over-flouring the dough is a no-no because it creates dense, thick bread that’s not light and fluffy. But for the sake of knowing that without a doubt this recipe will work in other climates, I went up to 2 1/4 cups.

You can see this dough is not sticky or gloppy at all. It’s a dream dough to work with. Nice and smooth.

Honey Butter Pumpkin Dinner Rolls - Easy, Soft Dinner Roll Recipe at averiecooks.com

Put it in a bowl, cover with plasticwrap, and place in a warm, draft-free place until it nearly doubles in size. For me, this is the inside of my oven (powered off) and took 45 minutes.

Do not go by the clock. Go by how your dough looks.

If it takes longer, it means your house is cold or the yeast is just being pokey. That’s life. Wait until your dough has nearly doubled  before moving on.

Honey Butter Pumpkin Dinner Rolls - Easy, Soft Dinner Roll Recipe at averiecooks.com

45 minutes later, we’ve doubled in size.

Look at that big puffball. When I punched it down, it sounded like air being let out of a helium balloon. I love that sound. Means the yeast worked and the dough is alive.

Honey Butter Pumpkin Dinner Rolls - Easy, Soft Dinner Roll Recipe at averiecooks.com

Shape it into rolls. I made 8. I could have made 9 or 1o because 8 made very hearty-sized rolls. My husband wasn’t complaining though.

Put them in a pan and wait until they’ve nearly doubled in size, likely about 30 to 45 minutes.

Honey Butter Pumpkin Dinner Rolls - Easy, Soft Dinner Roll Recipe at averiecooks.com

Before baking, brush them with equal parts melted butter and honey. Whatever is left over, reserve to brush on after baking. They’re little sponges and will happily absorb it.

Look at these big, golden, glistening buns.

Honey Butter Pumpkin Dinner Rolls - Easy, Soft Dinner Roll Recipe at averiecooks.com

They’re soft, fluffy, and just chewy enough.

The pumpkin flavor, while present, is not overly strong. If you know someone who’s on the fence about pumpkin or have a family where some people love it, but others are just so-so, these are the perfect compromise.

Honey Butter Pumpkin Dinner Rolls - Easy, Soft Dinner Roll Recipe at averiecooks.com

They give the pumpkin lovers a taste of their favorite orange-colored food group, while not alienating those who don’t love in-your-face pumpkin flavor.

I’d like to call them ‘Honey Butter Gently-Flavored-With-Pumpkin Dinner Rolls’.

Honey Butter Pumpkin Dinner Rolls - Easy, Soft Dinner Roll Recipe at averiecooks.com

In the recipe section, I built in a make-ahead/overnight option. However, they’re so fast to make, I don’t know if you’ll need the make-ahead option, but it can save an hour on baking day.

I haven’t tried freezing unbaked dough, but most baked bread freezes beautifully.

Honey Butter Pumpkin Dinner Rolls - Easy, Soft Dinner Roll Recipe at averiecooks.com

I hope the recipe comes in handy for your fall baking, Thanksgiving dinner table, and holiday parties. Or for dinner rolls any old night of the week just because.

It’s my new go-to pumpkin dinner roll recipe after playing around with many others over the years. Enjoy.

Honey Butter Pumpkin Dinner Rolls - Easy, Soft Dinner Roll Recipe at averiecooks.com

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Honey Butter Pumpkin Dinner Rolls

These rolls are soft, slightly chewy, and the pumpkin puree keeps them moist and adds just enough tooth-sinking density. The pumpkin flavor is present, but not overly so, making them a perfect choice for those who may not love bold pumpkin flavors. The honey-butter adds sweetness and helps keep them soft and moist. They're a fairly fast yeast recipe to make because the dough rises like a champ, and they're ready from start to finish in under 2 hours. It's a smooth, easy dough to work with and not at all sticky. The recipe makes a modest batch of rolls, nice for singles or small families and extras freeze beautifully.They're great for week nights when you want fresh dinner rolls, but don't need dozens. I've built in a make ahead option, see step 12. Enjoy them at your next fall holiday gathering. It's my new go-to pumpkin dinner roll recipe after trying many over the years.

Yield: 8 to 10 hearty rolls

Prep Time: 15 minutes

Cook Time: 16 minutes

Total Time: about 2 hours, mostly downtime for rising

Ingredients:

Dough
1/3 cup milk
2 tablespoons unsalted butter
1 large egg
1/2 cup pumpkin puree
2 1/4 cups all-purpose flour (bread flour may be substituted; rolls will be firmer and chewier rather than softer and fluffier; you may only need 2 cups bread flour)
2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
1 tablespoon granulated sugar
1 tablespoon pumpkin  pie spice
1 teaspoon ground nutmeg
1/2 teaspoon salt, optional and to taste

Honey Butter
2 tablespoons unsalted butter, melted
2 tablespoons honey
Tip: Combine equal parts softened butter (not melted) and honey, and whisk together until fluffy and combined for serving with the rolls

Directions:

  1. Dough - Add milk to a 2-cup microwave-safe measuring cup, or microwave-safe bowl.
  2. Add butter and heat on high power to melt butter, about 45 seconds. Stir until butter has melted smoothly into the milk.
  3. Add the egg, pumpkin puree, and whisk to combine.
  4. Return measuring cup to microwave and heat for about 15 seconds to warm mixture up. This will help to activate the yeast; set aside briefly.
  5. To the bowl of a stand mixer fitted with the dough hook or large mixing bowl for hand kneading, add the remaining dough ingredients, thorough optional salt.
  6. Pour wet pumpkin-milk mixture over the dry ingredients.
  7. Turn mixer to low speed, and knead for 5 to 8 minutes, or until dough is smooth and has come together. This is not a sticky dough and if your dough is sticky, tacky, or gloppy, add additional flour, 1 tablespoon at a time, until dough is no longer sticky. I doubt you will need to add any, because I could have made this recipe with 2 cups flour, but went up to 2 1/4. Don't over-flour your dough because it creates rolls that are dense and heavy.
  8. Turn dough out into a mixing bowl that's been lightly sprayed with cooking spray. Flip dough over once so both sides are lightly greased, and cover bowl with plasticwrap.
  9. Place bowl in a warm, draft-free environment until dough has nearly doubled in bulk, about 45 to 60 minutes. Do not go by time elapsed on the clock. Wait until dough has nearly doubled in size, and if it takes longer than an hour, that's fine.
  10. Punch dough down and turn it out onto a nonstick surface. I spray my counter with cooking spray and don't even need to add flour.
  11. Divide dough into 8 to 12 equally-sized portions, rolling each portion into a ball. I made 8 rolls and they were very generously sized. I would aim for 9 to 10 rolls. They may look skimp now but don't worry, they rise and swell very nicely.
  12. Place dough balls into a foil-lined and cooking sprayed 9-inch square pan. If you would like to use an overnight or make-ahead option, after you get the rolls into the pan and covered with foil, place pan in fridge. When ready to bake, pick up with the next step below, making sure to allow the dough to come to room temp and rise nicely; it could take longer than the 45 minutes indicated below since dough is coming right out of a cold fridge.
  13. Cover pan with a sheet of foil, place pan in a warm, draft-free environment until dough has nearly doubled in bulk, about 45 minutes. In the last minutes of rising, preheat oven to 375F.
  14. Honey Butter - Melt butter in small microwave-safe bowl, about 45 seconds on high power.
  15. Add the honey and stir to combine.
  16. Before baking, generously brush dough with honey butter; reserve any extra and brush it on after baking.
  17. Bake for 15 to 17 minutes, or until puffed, golden, domed, cooked through, and when tapped, the rolls should sound hollow. Allow rolls to cool in pan until they're cool enough to handle before serving. Rolls will keep airtight at room temperature for up to 4 days. Heat in microwave for 5 to 10 seconds as necessary to recreate the just-baked taste and to soften. Finished (baked) rolls will keep airtight in the freezer for up to 6 months. I have not tried freezing this dough in the unbaked state but you could likely freeze it after step 12 and upon thawing, pick up with step 13; however I haven't tried. Nor have I tried doubling the recipe, but I imagine that would be fine. Bake in a 9x13 pan or similar.

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No-Knead Make-Ahead Dinner Rolls with Honey Butter - Recipe at averiecooks.com

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Thanks for the entries in the Margaritaville Fiji Frozen Concoction Maker Giveaway ($350 Value) and the Mamma Chia Gift Pack Giveaway ($50 value)

What’s your favorite dinner roll or bread recipe?

   

94 Responses to “Honey Butter Pumpkin Dinner Rolls”

  1. #
    1
    Lauren @ The Highlands Life — September 28, 2013 at 6:54 pm

    Yum in the tum. I need to make these ASAP.

    Reply

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    Katy @ Katy's Kitchen — September 28, 2013 at 7:08 pm

    I love this small batch recipe – that’s much appreciated. I know the feeling when seeing 4 c. of flour, so unnecessary for one meal! These dinner rolls look so yummy, I want t grab them right out of the screen.

    Reply

    • Averie Sunshine replied: — September 28th, 2013 at 7:28 pm

      I know, 4c of flour is like 1600 calories, or more. Just in flour. Not to mention the other ingredients. Unless you’re feeding an army or have a super sonic metabolism, it’s overkill for me as well :)

      Reply

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    Tieghan — September 28, 2013 at 7:11 pm

    Averie, these rolls are gorgeous!! The pumpkin and honey butter combo sounds so good and you are right, almost nothing beast fresh homemade dinner rolls! Pinning, like I do with each and every recipe of yours!

    Oh and thanks for taking the time to do step by step photos. I know first hand what a pain they are, but yours are all stunning!

    Reply

    • Averie Sunshine replied: — September 28th, 2013 at 7:27 pm

      Thanks for pinning each and every :) I pin 100% of your sweets and most of your dips & spreads.

      And yes, you know how step by step shots are so time consuming. Both while making the item, then the editing. It’s like doing 2 posts in one, for me at least :) Thanks for saying they’re appreciated!

      Reply

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    Jennifer @ Peanut Butter and Peppers — September 28, 2013 at 7:31 pm

    Yum Averie! These dinner rolls sound perfect!! Love that it can be for pumpkin lovers or non-pumpkin lovers!! I can see these pairing with my beef stew!

    Reply

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    Jenn@eatcakefordinner — September 28, 2013 at 7:39 pm

    I so want to make these tomorrow! The honey butter part sold me before I even read the recipe :) We have a local flour mill where I buy all my flour from and it is so true that better flour makes a difference.

    Reply

    • Averie Sunshine replied: — September 28th, 2013 at 7:41 pm

      LMK if you try them, Jenn! I bet your crew will take down the batch, in one sitting :) And yes to good flour! Especially in bread-making. Thanks for saying you notice a difference as well!

      Reply

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    6
    Marina@Picnic at Marina — September 28, 2013 at 9:08 pm

    Those dinner rolls are just so pretty looking! Love your mixing bowl. Is it Rachel’s?

    Reply

    • Averie Sunshine replied: — September 29th, 2013 at 2:53 am

      Mixing bowls – oh gosh, they are like 5-6 yrs old and I get so many compliments on them. They are by Zak. If you google or Amazon it, it will come up. They come 4 in a nested set, cheap.

      Reply

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    Happy Valley Chow — September 28, 2013 at 9:13 pm

    The first thing that popped into my head was to use these to make pulled pork sandwiches. I feel like that would be amazing….looks like I have some experimenting to do :)

    Reply

    • Averie Sunshine replied: — September 29th, 2013 at 2:55 am

      What I love about blogging and sharing recipes is never in my life have, or will I, eat pulled pork (just not my thing). And it would never dawn on me to put it on one of these. I was thinking like…some cinnamon-sugar buttercream with a smear of jelly :). And you’re thinking pulled pork. The same recipe can be so versatile for so many people. Thanks for reminding me of that! And if you do try them, with pulled pork or otherwise, please LMK. Thanks, Eric!

      Reply

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    Ash-foodfashionparty — September 28, 2013 at 10:01 pm

    Those rolls are gorgeous. THere is nothing like fresh bread and pumpkin roll on a sunday morning, perfect. Pinning. Love your recipes.

    Reply

    • Averie Sunshine replied: — September 29th, 2013 at 2:52 am

      Thanks Ash & thanks for pinning!

      Reply

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    9
    Deborah — September 28, 2013 at 10:11 pm

    These look just perfect – especially for the holidays!

    Reply

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    10
    Laura (Tutti Dolci) — September 28, 2013 at 11:10 pm

    You know I love homemade bread – these rolls look like perfection!

    Reply

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    Katrina @ Warm Vanilla Sugar — September 29, 2013 at 4:19 am

    We had a stew last night that these dinner rolls would be perfect with! LOVE these!

    Reply

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    Belinda @themoonblushbaker — September 29, 2013 at 4:36 am

    I find the oven spring is all to do with the kneading for me. For my doughs I would knead for a good 25 minutes by hand, that way they are always airy and light. Love the colour of pumpkin when it dyes breads. I also made some pumpkin bagels this weekend (we never get flavour bagels in Australia); now I know why you guys love this combo so much!
    Love your rolls! Give me 9 any day!

    Reply

    • Averie Sunshine replied: — September 29th, 2013 at 1:02 pm

      25 mins of hand-kneading, well that’s one way to work off the carbs before you eat them – you go girl! :)

      Your bagels sound great! Flavored bagels are fairly common in the stores here, but dinner rolls, not as much. But homemade is always better anyway!

      Reply

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    Haley @Cupcakes and Sunshine — September 29, 2013 at 5:20 am

    Oh. My. Word. These sound wonderful!!! Mmmm!! Oh my! Now, I’m wondering what shall accompany them?

    Reply

    • Averie Sunshine replied: — September 29th, 2013 at 1:00 pm

      Just about anything…from a smear of butter to frosting to a sandwich to dunked in soup. Wide open! :)

      Reply

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    Laura Dembowski — September 29, 2013 at 5:29 am

    These look so comforting! Just what I need on this rainy day! I’m with you on the step by step pics. It’s too much work and way too much hand washing.

    Reply

    • Averie Sunshine replied: — September 29th, 2013 at 12:59 pm

      I consider it my very once-in-awhile ‘gift’. Definitely not something I make a habit of..LOL

      Reply

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    Marie @ Little Kitchie — September 29, 2013 at 5:58 am

    Love these, Averie! Last year I made some similar rolls but with sweet potato for Thanksgiving. Going to have to give these a try this year!!

    Reply

    • Averie Sunshine replied: — September 29th, 2013 at 12:58 pm

      I have made sweet potato quickbreads (muffins and loaves) but never used sweet potato in a yeasted dough. I want to! I imagine it’s quite similar to pumpkin in terms of how it behaves. I have made cinn rolls with pumpkin but want to try with sweet potatoes too!

      Reply

    • Shobelyn replied: — October 1st, 2013 at 12:12 pm

      Really, you can make rolls with sweet potato as well? Oh my, thanks guys, I learned so much reading this blog.

      Reply

      • Averie Sunshine replied: — October 1st, 2013 at 12:29 pm

        Yes you can use sweet potato or pumpkin in rolls and bread!

  16. #
    16
    Two Red Bowls — September 29, 2013 at 7:32 am

    Gorgeous! I just started baking with yeast and I am so hooked — it is SO much fun! Adding this to my list of things to try. Thanks for the step-by-step tutorial (beginners like me certainly need it!)

    Reply

    • Averie Sunshine replied: — September 29th, 2013 at 12:57 pm

      Glad the step shots are helpful. That’s great to hear b/c they’re not my fave thing to do…LOL :)

      Reply

      • Two Red Bowls replied: — September 29th, 2013 at 8:58 pm

        Haha I feel the SAME way! They are such a hassle. I’ve gotten so much flour and batter and who knows what else on my camera… so your shots are very much appreciated, I know they’re not fun to get!

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    Erin | The Emerging Foodie — September 29, 2013 at 8:08 am

    What a fun green bowl that is! Love it. This flavor combination looks delicious and I love that it’s a small batch. This single girl over here can’t be eating 20 rolls at once! :)

    Reply

    • Averie Sunshine replied: — September 29th, 2013 at 12:56 pm

      And the thing with bread, is even if you do have a big family, bread is so much better same-day or next-day, that making just-enough is nice I think!

      Reply

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    Peggy P — September 29, 2013 at 8:31 am

    These rolls look wonderful! I’m so happy to see a recipe for a smaller yield too. It’s just the Hubby and me so this perfect. I too only use King Arthur flour; there truly is a difference. My go to yeast is SAF Instant Yeast. I do a lot of baking and I can buy the SAF by the pound and keep it in the freezer ready to go. I buy it at our grocery store or King Arthur Flour if I can’t find it locally.

    Thanks for a great holiday recipe!
    ~Peggy

    Reply

    • Averie Sunshine replied: — September 29th, 2013 at 12:55 pm

      If you’ve never tried Platinum, I know ounce for ounce (or recipe for recipe), it’s going to be more expensive than what you’re doing now (SAF is really nice yeast) but you will be blown away by the Platinum. Try it as a ‘special treat’ to yourself and I bet you’re going to be so happy :) Glad to hear you like the yield and are a devoted KAF user, too!

      Reply

      • Peggy P replied: — September 30th, 2013 at 8:35 am

        Okay, you convinced me lol! I’ll definitely give it a try. I’m assuming I should just be able to find it at the local grocery store? I never really look for yeast in the stores since I usually buy it in bulk.

        I just can’t wait to make these rolls :)

        • Averie Sunshine replied: — September 30th, 2013 at 9:56 am

          Yes they sell the yeast in the baking aisle right next to other brands of yeast, in a 3-pack strip. Enjoy!

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    19
    Stephanie @ Back For Seconds — September 29, 2013 at 9:21 am

    How perfect would these be with Thanksgiving dinner?! Yum!

    Reply

    • Averie Sunshine replied: — September 29th, 2013 at 12:53 pm

      My thoughts too! For TG dinner!

      Reply

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    Julie @ This Gal Cooks — September 29, 2013 at 10:09 am

    These are perfect for my little family of two! I too cringe when I see recipes that call for 5, 6, 7 cups of flour! That’s way too much for me so I always have to cut it in half and hope it still turns out good.

    I love these dinner rolls, Averie! I can see them getting eaten up pretty fast at my house. Dinner rolls are so darn good but add the pumpkin and complimenting spices and you have one delicious, amazing dinner roll!

    Reply

    • Averie Sunshine replied: — September 29th, 2013 at 12:53 pm

      So glad you enjoy the recipe and like you, I try to mentally halve big recipes but sometimes they call for…3 eggs! (cookie-baking) And with bread baking or any baking, sometimes halving just isn’t easy. Like it will be 3 eggs and 2 1/4 sticks of butter so while you can halve it, the mental math gets to be a bit much and then…I just move on and never attempt.

      Reply

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    21
    Kristi — September 29, 2013 at 10:23 am

    I think I need some carbs in my life because every one of these recipes has me drooling :)

    Reply

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    Marcie — September 29, 2013 at 11:14 am

    WOW, Averie, these look so soft and pillowy and amazing! Love it, and pinning it!

    Reply

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    Laura @ Lauras Baking Talent — September 29, 2013 at 11:26 am

    These look super yummy! Love that it is a smaller recipe :)

    Reply

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    Chung-Ah | Damn Delicious — September 29, 2013 at 12:02 pm

    Oh Averie – these rolls are PERFECTION! Carbs and pumpkin goodness is just my weakness, I’m still trying to bake more breads at home but I just haven’t made it happen yet – even though I finally have the time now. I think some baking will have to be in order next week!

    Reply

    • Averie Sunshine replied: — September 29th, 2013 at 12:50 pm

      Thanks for your awesome compliments! Appreciate it! and of course, all your pins. I have been pinning your stuff but commenting less. Just trying to streamline. I want that soup of yours with one of these rolls!

      Reply

      • Chung-Ah | Damn Delicious replied: — September 29th, 2013 at 2:08 pm

        My soup and your rolls?! Sounds amazing. We need to have a dinner party!

  25. #
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    Emily @ Life on Food — September 29, 2013 at 12:56 pm

    The smell of homemade bread does me in every time. These look so light and fluffy. I love the pumpkin addition for Fall.

    Reply

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    Paula — September 29, 2013 at 1:12 pm

    Your dinner roll recipes are my favorites–always easy and they never fail! I think bread making season has arrived and pumpkin is a great idea for rolls. They are a beautiful color and perfect for fall! These could go with something savory for my husband, and I love the honey butter idea–maybe with a little cinnamon too. Nut butter (or your white choc butterscotch SFSB )would be great on these for a quick snack….and I’m starting to think about having them with butternut squash soup or roasted root veggies too!

    Reply

    • Averie Sunshine replied: — September 29th, 2013 at 1:15 pm

      Like I just told someone else, from a smear of butter to frosting to a sandwich base to dunked in soup. Wide open! I love the cinnamon idea or white choc butterscotch SFSB or PB would be amazing here :) But with soup or roasted root veggies – mmm, so good. I can see something balsamic-ey working well. Really cannot go wrong with fluffy warm carbs, right! And thanks for saying my dinner roll recipes are your faves. Nice to know!

      Reply

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    Ellen — September 29, 2013 at 1:56 pm

    Ooh! I finally got a KA mixer (I call it the sexy beast), and initiated it with the ATK soft pretzel recipe, but am now bookmarking the heck out of recipes I can use it for. These look perfect.

    Reply

    • Averie Sunshine replied: — September 29th, 2013 at 2:11 pm

      I have a 1 hour soft pretzel recipe that I love too! Super easy! And congrats on your new sexy beast. You will put it through thousands of recipes, no doubt!

      Reply

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    Rachel @ Bakerita — September 29, 2013 at 2:19 pm

    Oh Averie…these look so so amazing! Honey butter is absolutely amazing, and on pumpkin rolls?! Mm..drooling just thinking about it! These sound like the ultimate fall comfort food. Pinned!

    Reply

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    Dorothy @ Crazy for Crust — September 29, 2013 at 2:53 pm

    You are SO right – a warm roll and cookies – can’t live without them. These…these are amazing. I love your step by step photos, and I appreciate what a pain they are!

    Reply

    • Averie Sunshine replied: — September 29th, 2013 at 4:15 pm

      Girl. I hate them. I don’t know how Pioneer Woman does them. She does like 20+! Then again, she may not exactly personally be doing them. But any blogger who routinely does them – my hat is off!

      Thanks for pinning these!

      Reply

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    Rachel @thedessertchronicles.com — September 29, 2013 at 3:27 pm

    Omg, pumpkin rolls! I might have to go make these right now! Your recipes always come out perfectly. Thanks so much for sharing and inspiring me!

    Reply

    • Averie Sunshine replied: — September 29th, 2013 at 4:13 pm

      Thanks for the great compliment, Rachel, and so glad you have luck with my recipes!

      Reply

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    Liz @Life Made Sweet — September 29, 2013 at 3:35 pm

    Thank you for the step by step pics! I totally agree they can be a pain ;) Those look delish and I absolutely LOVE anything with pumpkin! I will totally be trying these rolls at my next dinner!! Mmmm….

    Reply

    • Averie Sunshine replied: — September 29th, 2013 at 4:13 pm

      Glad you like the pics (yes, total pain…ha!) but glad they worked and you want to make these. LMK how it goes!

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    Colleen @ What's Baking in the Barbershop?! — September 29, 2013 at 7:05 pm

    Woweeeeee! Man, do these look amazing! Pinning!
    These would be a fabulous addition to the Thanksgiving table this year :)

    Reply

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    Alexandra @ Confessions of a Bright-Eyed Baker — September 29, 2013 at 11:58 pm

    I couldn’t agree more with your first sentence – homemade chocolate chip cookies and warm, soft dinner rolls are just about as delicious and comforting as food can get. I love all things pumpkin and can never say no to honey butter, so these are right up my alley!

    Reply

    • Averie Sunshine replied: — September 30th, 2013 at 10:03 am

      Thanks Alexandra and I seem to recall you have some sweet potato rolls I remember seeing last year? Need to check your archives!

      Reply

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    em — September 30, 2013 at 2:31 am

    I’ve been following your blog for quite some time now and have loved every recipe/photo you’ve shared!
    This recipe really caught my eye, in the UK its quite taboo to pair dinner rolls with sweetness unless its a mildly sweet brioche burger bun.
    Anyway I have a tin of pumpkin in the back of my draw since last autumn and nothing has inspired me to wipe the dust off that one until now. Thank you!
    I would love to know which camera lens you use, all of your pictures are so flawless :)

    Reply

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    em — September 30, 2013 at 2:32 am

    I’ve been following your blog for quite some time now and have loved every recipe/photo you’ve shared!
    This recipe really caught my eye, in the UK its quite taboo to pair dinner rolls with sweetness unless its a mildly sweet brioche burger bun.
    Anyway I have a tin of pumpkin in the back of my draw since last autumn and nothing has inspired me to wipe the dust off that one until now. Thank you!
    I would love to know which camera lens you use, all of your pictures are so flawless :)

    Reply

    • Averie Sunshine replied: — September 30th, 2013 at 10:03 am

      Thanks for the compliments and for following me! I have a photography page here http://www.averiecooks.com/photography

      I shoot with a Canon 5D Mark III body and either a 24-70mm lens or the 50mm 1.2

      And these rolls aren’t really sweet per se…they are sweet-ish? I would put them on par with the mildly sweet brioche burger bun you describe but softer and fluffier :)

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    Shannon — September 30, 2013 at 3:56 am

    Love these. Had some extra pumpkin to use. Thank you for step by step photos. These are sweet and super yummy rolls. Used K. A. Bread flour and they are still light and fluffy.

    Reply

    • Averie Sunshine replied: — September 30th, 2013 at 9:57 am

      Thanks for trying them, Shannon! Glad to know you made them and that the KA Bread Flour worked out well for you. Thanks for the field report!

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    fashionablecollections — September 30, 2013 at 5:48 am

    These look heavenly.

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    Debbie — September 30, 2013 at 8:34 am

    These rolls are absolutely delicious. I will be keeping this recipe and definitely be making them again!

    Reply

    • Averie Sunshine replied: — September 30th, 2013 at 9:56 am

      Thanks for trying them Debbie, and glad they will be made again!

      Reply

      • Debbie replied: — October 9th, 2013 at 12:44 pm

        You’re welcome Averie. Thank you for posting them. I have made them again since I posted the first time. I will definitely be making these for the holiday’s.

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    Amanda — September 30, 2013 at 11:54 am

    Wonderful! I love the color of the rolls :)

    Reply

    • Averie Sunshine replied: — September 30th, 2013 at 1:58 pm

      And I even had to tone them down – they are a crazy shade of orange! So pretty in person…on camera, meh, well :)

      Reply

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    Pamela @ Brooklyn Farm Girl — September 30, 2013 at 1:28 pm

    Love the idea of the pumpkin dinner roll, such a unique and tasty idea!

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    Red Star Yeast — September 30, 2013 at 5:16 pm

    Averie- I’m sure these rolls will be served at a lot of dinner tables this fall! Love all the photos of the rolls, and also ones showing the process. Very helpful to those who are new to baking.

    Reply

    • Averie Sunshine replied: — September 30th, 2013 at 5:39 pm

      So happy you like these! That means a ton and glad the commenting glitch was resolved. Sorry about that, Linda! I hope that newer bakers, like you said, like the step shots – and thanks so much for liking the rolls!

      Reply

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    Nutmeg Nanny — September 30, 2013 at 5:48 pm

    Wow! These rolls look perfect :) the flavors sound wonderful, I bet they taste fantastic!!

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    Shobelyn — October 1, 2013 at 12:11 pm

    This is the first time I’ve heard about pumpkin rolls. This is just a perfect timing recipe, since our groceries are overflowing with pumpkin. Thanks for sharing.

    Reply

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    Rachel — October 3, 2013 at 5:39 am

    Does anyone know how the dough recipe would translate in a bread machine? I know to use your machines usual order of ingredients (mine is liquids, flour them yeast) but has anyone attempted it in theirs?

    Reply

    • Averie Sunshine replied: — October 3rd, 2013 at 5:53 am

      Just make it by hand/as written. It’s so easy!! You don’t need a bread machine for this one! I promise :) Everyone’s who’s made them is so pleased with the recipe and I know you’ll love them too!

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    Brandon @ Kitchen Konfidence — October 3, 2013 at 11:32 am

    Wow, these look good. Especially with the honey butter. I could see myself eating these with a big bowl of hot turkey chili!

    Reply

    • Averie Sunshine replied: — October 3rd, 2013 at 2:23 pm

      I want your milkshake. I just saw it on the top row of FG. Beautiful image and just want to reach thru the screen and guzzle!

      Reply

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    Jocelyn — October 3, 2013 at 9:15 pm

    Oh man, I’d be all over these!! They look incredibly delicious!!

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    Valerie — October 4, 2013 at 9:05 am

    Very helpful step by step photos – thank you! Maybe I can reintroduce myself to yeast after all…

    Smaller yield amount too, that’s’ awesome!!

    Reply

    • Averie Sunshine replied: — October 4th, 2013 at 9:19 am

      I know we both cringe at the 4+ cups flour recipes!

      Reply

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    Peggy P — October 5, 2013 at 9:06 pm

    I made these rolls tonight. I only have one word to say “divine”! I made them to have with our homemade chicken soup. Well, the Hubby and I ate hardly any of the soup (which was super yummy btw) because we each had two of these lovelies slathered with butter. Then we uttered in unison “let’s have these with our coffee in the morning!” These were truly wonderful. I wanted to give them a trial run before Thanksgiving. They would be perfect on Turkey day with all of the other sweet/savory foods on the table. Thanks for a great recipe.

    Reply

    • Averie Sunshine replied: — October 5th, 2013 at 10:58 pm

      I am so glad you tried them (always good to do a trial run of any recipe before an event – love the stories I get with people who try cakes the day before they’re bringing a cake to their mother in law’s 75th bday party and they’ve never made the cake or things like that..ha!) but anyway, glad you loved them. Two each, plus a couple for breakfast, and batch is about done. Thanks so much for the high praise – calling them divine. Thank you :) If you serve them at Thanksgiving, LMK what others say!

      Reply

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    Monica M — November 2, 2013 at 10:04 am

    Hello Averie! I made these today and they are delicious! I had to make my homemade pumpkin puree as you can’t find it tinned here in the UK, so I had to add more flour to the dough as my puree was probably more liquid than the tinned one. I love the smell they leave around the house and I love how soft they are!!! Thanks for the recipe! :)

    Reply

    • Averie Sunshine replied: — November 2nd, 2013 at 1:22 pm

      Glad to hear they worked out well for you and yes, homemade puree is probably runnier than storebought so adding extra flour was probably necessary. Good job :) And they do make the house smell wonderfully, don’t they!

      Reply

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    Sophia — November 13, 2013 at 8:15 pm

    These sound wonderful. I currently only have active dry yeast on hand. Do you know of any way to make that work for this? (I’d love to make them for dinner tomorrow!) if not, I’ll have to wait to make them til after the grocery trip. :)

    Reply

    • Averie Sunshine replied: — November 13th, 2013 at 9:30 pm

      I would say you could try proofing the yeast with the warmed milk and I’d toss 1 tsp sugar in that. Let it stand for 10 mins to get foamy and then carry on with the rest of the recipe. Haven’t tried but that’s probably how you could overcome it with decent luck. LMK how it goes!

      Reply

      • Sophia replied: — November 18th, 2013 at 6:17 pm

        That’s what I did! And it worked out so well! It was well liked by all. Thanks or the recipe and your advice! :)

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