Pumpkin Bread Rolls Recipe
Soft, golden, and gently spiced, Pumpkin Dinner Rolls (vegan) are the ultimate cozy side for chilly nights and holiday feasts. These rolls are fluffy, flavorful, and completely dairy-free.
Made with just a few wholesome ingredients, they’re the perfect blend of hearty pumpkin goodness and classic dinner roll softness, ideal for both casual weeknights and festive tables.
Star Players in These Vegan Pumpkin Dinner Rolls
- All-purpose flour – Forms the base of the dough, providing structure and softness when kneaded just right.
- Pumpkin purée – Adds natural moisture, color, and earthy-sweet flavor, making the rolls irresistibly fluffy.
- Dairy-free milk – Warmed gently to activate the yeast and keep the dough tender throughout.
- Vegan butter – Rich and smooth, it contributes to the soft texture and adds buttery depth.
- Granulated sugar – A hint of sweetness balances the pumpkin and feeds the yeast during proofing.
- Instant dry yeast – The magic-maker for those beautifully risen, cloud-like rolls.
From Dough to Golden Rolls: How to Make Pumpkin Dinner Rolls
Start by mixing all your main dough ingredients—flour, pumpkin purée, warm milk, vegan butter, sugar, yeast, and a pinch of salt—into a smooth, stretchy dough.
Knead it until soft and supple, then let it rise in a warm spot until doubled in size. Shape the dough into 12 even balls and place them in a baking dish for a second rise.
Once puffy, bake the rolls until golden and fragrant. While still warm, brush with a vegan maple-butter glaze for a gorgeous, glossy finish.
Tips & Twists for the Perfect Bake
For the fluffiest result, ensure your dough stays slightly tacky before the first rise—too dry, and the rolls will come out dense. Bread flour works well here too for a chewier texture, though all-purpose flour is more tender.
Add a touch of pumpkin pie spice to amplify the autumn vibe, or leave it out for a more classic roll. You can also sprinkle seeds like pumpkin or sunflower on top for crunch and visual flair.
For overnight prep, chill the dough in the fridge after the first knead, and let it come back to room temperature before shaping and baking the next day.
Storing Leftovers: Warm Again & Enjoy
These pumpkin dinner rolls are best enjoyed fresh, but they store beautifully. Keep them in an airtight container at room temperature for up to 3 days.
To freeze, wrap each roll individually and place them in a freezer-safe bag. When ready to eat, thaw at room temperature and reheat in a low oven or microwave to bring back their pillowy texture.
The glaze can be reapplied after reheating for a fresh-from-the-oven finish.
Pumpkin Bread Rolls Recipe
Ingredients
- 1 teaspoon pumpkin pie spice optional
- 2 tablespoons 25g granulated sugar, coconut sugar, or maple syrup
- 1 tablespoon maple syrup for glaze
- ½ cup 120g warm dairy-free milk
- ½ cup 115g vegan butter, softened
- 3 ½ cups 440g all-purpose or bread flour, plus more for dusting
- 1 tablespoon melted vegan butter oil, or water (for glaze)
- Pinch of salt if using unsalted vegan butter
- 1 cup 200g pumpkin puree (unsweetened)
- 2 ¼ teaspoons instant dry yeast
Instructions
- Add all dough components—flour, pumpkin puree, warm milk, softened vegan butter, sugar, yeast, pumpkin pie spice (if using), and salt—into the bowl of a stand mixer fitted with the dough hook or into a large mixing bowl.
- Knead the mixture for 5–10 minutes if using a mixer, until it becomes soft and elastic. If kneading by hand, use a sturdy spoon to combine before transferring to a lightly floured surface to knead until smooth and pliable.
- Adjust the consistency by adding more flour if sticky or a splash more milk if dry. A softer dough results in fluffier rolls.
- Transfer the dough to a greased bowl, cover with a clean kitchen towel, and set in a warm area to rise for about 1 hour, or until it doubles in volume.
- Once risen, divide the dough into 12 even portions, approximately 75g each. Shape each into a smooth round ball on a lightly floured surface.
- Prepare an 11 x 6-inch (28 x 15 cm) baking dish by greasing or lining it with parchment paper. Arrange the dough balls inside and cover again with a towel. Let them rise for a second time in a warm place for about 1 hour until noticeably puffy.
- Preheat your oven to 350°F (180°C). Once the rolls are well-risen, bake for 22–28 minutes, tenting with foil if browning too fast. Rolls should be golden and sound hollow when tapped, or a toothpick inserted between rolls should come out clean.
- For the glaze, stir together the maple syrup and melted vegan butter (or alternative). Brush over the warm rolls post-bake and garnish with optional flaked salt or pumpkin seeds.
- Serve warm with vegan butter. Best enjoyed fresh, though leftovers can be stored at room temperature in an airtight container for up to 3 days or frozen for 1 month. Reheat before serving.
