These pillowy soft, herby pumpkin dinner rolls are the perfect Thanksgiving side dish. Made with pumpkin puree, brown butter, fresh sage, and fresh rosemary, they will steal the show this holiday season!
Get ready to fall in love with the flavors baked into these pillowy pumpkin dinner rolls. Lightly sweetened and infused with fresh herbs, these rolls get rave reviews every time I make a batch!
For more mouthwatering Thanksgiving recipes, check out our southern chicken and dressing and soul food candied yams recipes next!
Important Ingredient Notes
The detailed ingredient list with measurements is in the recipe card at the bottom of this post.
- Milk. I recommend whole milk but 2% or buttermilk will also work.
- Fast-acting yeast. Helps the dough rise quickly without blooming.
- Pumpkin puree. Canned pumpkin puree works great for these rolls and makes prep easier. Pumpkin lovers check out this one bowl pumpkin banana bread next!
- Butter. We use regular unsalted butter, which we brown before adding to the dough.
- Brown sugar. For a hint of sweetness. You can also use granulated sugar or honey.
- Fresh herbs. I love freshly chopped sage and thyme for these rolls.
- Pumpkin pie spice. Adds the perfect touch of warm spices. See how we use pumpkin pie spice in our pumpkin cream cold brew recipe!
- Bread flour. With a higher protein content than all-purpose flour, bread flour creates more gluten which is great for chewy dinner rolls. Check out our 1-hour dinner rolls recipe next!
Variations and Substitutions
- Not a pumpkin fan? Substitute sweet potato or butternut squash puree.
- Try switching up the herbs with rosemary, parsley, or chives.
- If you don't have pumpkin pie spice, you can use any combination of cinnamon, nutmeg, cloves, allspice, ginger, or cardamom.
- Try adding shredded cheddar cheese for more flavor.
- Brush the tops with honey butter for a little extra sweetness.
How to Make This Recipe
Step 1. Brown the butter by cooking it in a light-colored skillet for 5 to 7 minutes until the milk solids are toasted and the butter smells nutty. Transfer the butter to a glass bowl and set it in the refrigerator to cool.
Step 2. Add the milk, yeast, pumpkin, brown butter (reserve 2 tablespoons for later use), brown sugar, egg, herbs, pumpkin pie spice, and salt to the bowl of a stand mixer fitted with a whisk attachment and mix until combined.
Step 3. Add 2 cups of flour and mix on medium-low. Replace the whisk with the dough hook. Keep adding flour, half a cup at a time, and mix until a soft dough forms.
Step 4. Knead the dough in the stand mixer for 4 to 6 minutes until slightly sticky but pulling away from the sides of the bowl.
Step 5. Shape the dough into a ball and place it in an oiled mixing bowl. Cover the bowl with a tea towel and allow the dough to rise for about an hour, until doubled in size.
Step 6. Gently punch the dough down to release air.
Step 7. Pinch off pieces of dough, shape them into balls, and place them in a buttered 9 x 13 baking dish. Cover the rolls and rise in a warm spot for about another 30 minutes until doubled in size.
Step 8. Bake the rolls at 350°F for 20 to 25 minutes until golden brown. Melt the reserved brown butter for a few seconds in the microwave and add some fresh chopped sage. Brush the tops of the warm rolls with the butter and finish with a sprinkle of flaky salt.
Recipe FAQs
You may not have kneaded the dough properly. Using a stand mixer with the dough hook, knead the dough until smooth and slightly sticky. If you do not have a stand mixer, this is an excellent guide for hand-kneading dough.
Another cause could be not allowing the dough to rise long enough. Be sure the dough has doubled in size after both rises for light, fluffy rolls.
Divide the dough into 12 to 16 pieces, depending on how big you want them to be. Take a piece and stretch the top of the dough while pinching and sealing the bottom. Make sure the rolls are smooth on top and sealed on the bottom. Try to make them as close in size as possible but no worries if they aren't exactly the same size.
Yes! Active dry yeast has a slower rate of rise and must be "bloomed" (activating the yeast by mixing with warm milk and allowing it to sit for several minutes until foamy) in warm milk before mixing into the dough.
Make-Ahead and Storage Instructions
Prepare these rolls ahead of time by making the dough, allowing it to rise the first time, and shaping the rolls. Cover the baking dish tightly in plastic wrap, and store it in the refrigerator overnight. Rise the rolls on the counter for about an hour before baking.
Leftover herb pumpkin dinner rolls can be stored in a plastic storage bag on the counter for up to 3 days.
Tips for the Best Homemade Dinner Rolls
- Measure your flour properly by spooning it into your measuring cup and leveling it with a knife. Never scoop the measuring cup into the container. Adding too much flour to the dough can result in dense, dry rolls.
- Warm milk activates the yeast. Warm the milk to somewhere between 100° and 110°F. I warm mine in the microwave in a glass measuring cup and then use a thermometer to check the temperature. If it gets too hot, let it sit until it reaches the right temperature so you don't kill the yeast.
- Be sure to proof (or rise) your dough properly after mixing and again after shaping. Underproofed dough will not hold an indentation when pressed gently while properly proofed dough will slowly spring back. Overproofed dough will have a sagging or blistered appearance instead of smooth.
More Fall Recipes You Will Love!
If you tried this Soft, Herby Pumpkin Dinner Rolls recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Soft, Herby Pumpkin Dinner Rolls
Equipment
Ingredients
- 7 tablespoons unsalted butter
- ¾ cup warm milk - 100° to 110°F
- 2 ¼ teaspoon fast-acting yeast - 1 packet
- ½ cup canned pumpkin puree - not pumpkin pie mix
- ¼ cup light brown sugar - or dark brown
- 1 large egg - room temperature
- 1 tablespoon fresh chopped sage
- 1 tablespoon fresh chopped thyme
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 3 ½ to 4 ½ cups bread flour - spooned and leveled
Instructions
- Brown the butter by melting it in a light-colored skillet. Cook the butter, stirring constantly, until it becomes foamy and the milk solids separate and settle on the bottom of the pan. Continue to cook until some foam subsides and the milk solids are brown and the butter smells intensely nutty. Immediately transfer the butter to a glass bowl and place it in the refrigerator or freezer until it is no longer warm to the touch, but still liquid.
- Add the milk, yeast, pumpkin, brown butter (reserve 2 tablespoons for later use), brown sugar, egg, sage, thyme, pumpkin pie spice, and salt to the bowl of a stand mixer fitted with a whisk attachment and mix until combined.
- Add 2 cups of flour and mix to combine. Swap the whisk attachment for the dough hook. Keep adding flour, half a cup at a time and mix on medium low until a soft dough forms. If the dough appears too sticky or dry, add a small amount of flour or milk until the desired texture is reached.
- Knead the dough with the dough hook for 5 to 6 minutes until slightly sticky but pulling away from the sides. The dough should be fairly soft after kneading. Poke the dough with your finger and if it slowly bounces back it's ready to rise.
- Shape the dough into a ball and place it in a large bowl coated with olive oil. Cover the bowl with a tea towel or plastic wrap and rise for about an hour until doubled in size.
- Gently punch the dough down to release air. Pinch off 12 to 16 pieces of dough (depending on how large you want your rolls to be), shape them into balls by stretching the tops and pinching the bottoms, and place them in a buttered 9 x 13 baking dish. Cover the rolls and rise in a warm spot for about another 30 minutes until doubled in size.
- Meanwhile, preheat your oven to 350°F. Bake the rolls for 20 to 25 minutes until golden brown.
- Melt the reserved brown butter for a few seconds in the microwave and mix in some fresh chopped sage. Brush the tops of the warm rolls with the butter and finish with a sprinkle of flaky salt. Enjoy warm.
Notes
- Measure your flour properly by spooning it into your measuring cup and leveling it with a knife. Never scoop the measuring cup into the container. Adding too much flour to the dough can result in dense, dry rolls.
- Warm milk activates the yeast. Warm the milk to somewhere between 100° and 110°F. I warm mine in the microwave in a glass measuring cup and then use a thermometer to check the temperature. If it gets too hot, let it sit until it reaches the right temperature so you don't kill the yeast.
- Be sure to proof (or rise) your dough properly after mixing and again after shaping. Underproofed dough will not hold an indentation when pressed gently while properly proofed dough will slowly spring back. Overproofed dough will have a sagging or blistered appearance instead of smooth.
- Leftover herb pumpkin dinner rolls can be stored in a plastic storage bag on the counter for up to 3 days.
Janie
These were so easy and absolutely delicious! They will definitely be added to the Thanksgiving menu this year and for many years to come! Thank you for sharing!
Ashley Boyd
I'm thrilled to hear you enjoyed the rolls! Thank you for trying our recipe and for the kind comment!
AB
The flavors are excellent!