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    Home » Recipes » Savoury Recipes

    Knotted Pumpkin Dinner Rolls

    Published: Oct 5, 2019 · Modified: Aug 20, 2020 by Daniela Apostol · This post may contain affiliate links · Leave a Comment

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    Savoury Pumpkin Dinner Rolls made with canned pumpkin; soft and fluffy, and so easy to make. From little to big tummies, your whole family will be in love with these little pumpkin beauties. Call them pumpkin buns or pumpkin knots, they are absolutely amazing. A great holiday side for your Thanksgiving or Christmas dinner. #homemadedinnerrolls #dinnerrolls #pumpkinrolls #pumpkinrecipe #thanksgivingside , #pumpkin

    Savoury Knotted Pumpkin Dinner Rolls made with canned pumpkin; soft and fluffy, and so easy to make. From little to big ones, your whole family will be in love with these little pumpkin beauties.

    A plate with 6 pumpkin dinner rolls

    Another canned pumpkin recipe for you, quite a few lately, but can I be blamed at all? It's hard to resist a nice can of pure goodness. After all, pumpkin season only lasts for a few months, unfortunately, so I'm taking full advange of it.

    So, dinner rolls! Soft, fluffy, buttery, but how can we make them even better? That's right, with some pumpkin. You don't get to taste it really, but it's there, plus it gives the buns a lovely golden to orange colour. The pumpkin dinner rolls are the savoury kind that can be enjoyed with your meal or with some nice butter spread over.

    Wouldn't they be absolutely amazing for breakfast with some butter, jam, or even peanut butter with jelly? And, of course, a big cup of tea or coffee. Ah, someone please stop me from eating!

    I've told myself I'm gonna embrace the low carb diet once and for all, guess that's not gonna happen soon. It's just hard to when I've got all these recipe ideas that I really really want to try. So I'll leave the low carb thing for the new year's resolutions. Again!!!

    Collage of 4 photos to show how to make the douhg for pumpkin rolls

    How to make pumpkin dinner rolls

    This recipe is fail-proof, and it works every single time. Unless the yeast is not active anymore, in which case, they won't look anywhere near as fluffy and soft. So, let's see how to get that right!

    • in a jug, pour the warm water (not hot to touch), add the yeast, granulated sugar and a teaspoon of flour, give it a stir and set aside for 10-15 minutes

    The yeast mixture will get all foamy and bubbly like in photo number 1 above. That shows that the yeast is active and the dough will rise beautifully. It also helps if the yeast and then dough are left in a warm room, that speeds up the proofing process.

    • in a large bowl, sift the flour, add the yeast mixture, milk, salt, light brown sugar, melted butter and pumpkin puree
    • knead well for 5 minutes or so until you get a stretchy dough that does not stick to the hands
    • cover the bowl with clingfilm, and leave to proof for at lest 1 hour until the dough has doubled its size

    Collage of 4 photos to show how to knot the dough for pumpkin dinner rolls

    HOW TO SHAPE THE PUMPKIN BUNS

    Right, we've got a few options here. We can go for the classic round shape, in which case all we need to do is shape 8 balls, and job done. Same size would be ideal, but I'm not the right person to give advice really, from the photos you can tell my dinner rolls do not have the same size, I'm always rubbish at that.

    Or, like me, you can shape them into knots. That's quite easy to do: divide the dough into 8 balls, then roll each ball into a rope, then wrap into a lose knot. Once in the oven, the dough will rise further and the knotted dinner rolls will look like proper buns.

    Or you can shape the rolls into pumpkins, whatever works for you. They are super delicious no matter what, so not to worry much about shape.

    Half a pumpkin roll

    How to make the pumpkin dinner rolls sweet

    If you'd rather have a sweet version of these yummy pumpkin rolls, add up to ¼ cup light brown or dark brown sugar, 1-2 teaspoon of pumpkin pie spice, or just cinnamon, and 1 tablespoon of maple syrup. The dark sugar will give the pumpkin buns a deeper orange colour.

    If you go for the sweet version, I would probably serve for brunch or tea time, rather than as dinner rolls to go with soup or your meal meal. They should't be overly sweet, but still.

    No canned pumpkin? Not a problem, you can either used pureed roasted pumpkin, sweet potato and butternut squash too, the rolls should still be as soft and fluffy. For some traditional dinner rolls, how about my Soft Dinner Rolls? 

    A pumpkin dinner roll with other rolls in the background

    If you’ve liked my PUMPKIN DINNER ROLLS  or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

    5 from 5 votes
    A plate with 6 pumpkin dinner rolls
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    Pumpkin Dinner Rolls
    Prep Time
    15 mins
    Cook Time
    20 mins
    Proofing Time
    1 hr
    Total Time
    1 hr 35 mins
     

    Savoury Knotted Pumpkin Dinner Rolls made with canned pumpkin; soft and fluffy, and so easy to make. From little to big tummies, your whole family will be in love with these little pumpkin beauties.

    Course: Side Dish
    Cuisine: American
    Keyword: canned pumpkin recipes
    Servings: 8 rolls
    Calories: 183 kcal
    Author: Daniela Apostol
    Ingredients
    • 2 ¼ cups strong white bread flour (300 g)
    • 1 teaspoon dried fast-action yeast
    • 1 teaspoon granulated sugar
    • 2 teaspoon light brown sugar
    • 75 ml warm water
    • 50 ml milk
    • ½ cup canned pumpkin
    • 1 teaspoon salt
    • 2 ½ tablespoon melted butter
    • 1 egg
    • sesame seeds and caraway seeds to decorate (optional)
    Metric - US Customary
    Instructions
    1. In a jug, add the warm water, yeast, granulated sugar and a teaspoon of flour.

    2. Give it a stir, and set aside for 10 minutes until the yeast is all foamy and bubbly.

    3. In a large bowl, sift the flour, add the canned pumpkin, yeast mixture, milk, melted butter, light brown sugar and salt, and knead well into a dough that does not stick to the hands.

    4. Cover the bowl with clingfilm and leave to proof in a warm place for at least an hour until the dough doubles its volume.

    5. Divide the dough into 8 balls, then roll each ball into a rope, then shape into a lose knot (see photos).

    6. Beat the egg, and brush each roll with it, then sprinkle sesame seeds and caraway seeds over (optional).

    7. Bake in the pre-heated oven at 180 degrees Celsius (350 Fahrenheit) for 20 minutes.

    Recipe Notes
    • To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
    • The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
    • MAKE SURE THE YEAST IS ACTIVE, IF THIS DEOS NOT BECOME FOAMY WHEN YOU LEFT IT REST WITH THE MILK, DO NOT USED IT, THE ROLLS WILL NOT BECOME SOFT.
    Nutrition Facts
    Pumpkin Dinner Rolls
    Amount Per Serving
    Calories 183 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 3g15%
    Cholesterol 31mg10%
    Sodium 335mg14%
    Potassium 90mg3%
    Carbohydrates 30g10%
    Fiber 2g8%
    Sugar 2g2%
    Protein 5g10%
    Vitamin A 2534IU51%
    Vitamin C 1mg1%
    Calcium 19mg2%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

                                                                                 

     

     

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    Hi, I'm Daniela,the blogger behind My Gorgeous Recipes, welcome to my kitchen! I absolutely love cooking and baking. I love good food that is healthy (and not so healthy), delicious and nutritious.

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