Pumpkin Dinner Rolls
Total TimePrep: 30 min. + rising Bake: 15 min.
- 2 teaspoons active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 1-1/4 cups canned pumpkin
- 1/2 cup butter, softened
- 1/3 cup sugar
- 2 large eggs, room temperature
- 2 teaspoons salt
- 2-1/2 cups whole wheat flour
- 4-1/2 to 5 cups all-purpose flour
- In a large bowl, dissolve yeast in warm water. Add the pumpkin, butter, sugar, eggs, salt and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to make a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into three portions. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents.
- Cover and let rise until doubled, about 30 minutes. Bake at 400° for 12-15 minutes. Remove to wire racks.
Nutrition Facts1 each: 134 calories, 3g fat (2g saturated fat), 19mg cholesterol, 161mg sodium, 23g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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Nov 8, 2016
The best! My children have made these every year for Thanksgiving dinner since we first saw the recipe in L&T of '02! My youngest still do-they have become part of our family's traditional meal repertoire! I don't recommend using fresh pumpkin puree. I too tried it once, and even though I squeezed it dry and drained it well, it was quite gloppy and seemed to "dilute" the flavor. These aren't super "pumpkin-y" anyway-we think they are perfect. A million thanks to Connie Thomas for this recipe!
Nov 8, 2012
I used fresh pumpkin puree and I guess it had more liquid than the canned kind because I had to add almost 2 cups of flour while kneading to make it not a sticky glop! I started the recipe in my stand mixer, but the motor couldn't handle that much flour. I finished it by hand. That being said, I then made 48 rolls instead of 36.They tasted good, but we couldn't taste the pumpkin. I am going to freeze the extras for Thanksgiving and try to "refresh" them in the oven right before dinner - hopefully that will work.
Nov 24, 2011
This is the 2nd year I have made these and I love them even more this year! The only con to this recipe is the time involved in making them (I make them the day before). They are unique and so much better than your average crescent roll. I am proud to have them on my table. They are hearty and have a wonderfully subtle pumpkin taste. Like another reviewer said they have a beautiful color too. They are not light, airy, or flaky, if that is what you are looking for. Excellent with butter and jam!
Nov 22, 2011
These were excellent! I, too, tried these out to see if they were worthy of Thanksgiving dinner, and they most definitely are! I halved the recipe and then ran out of room on my baking sheet, so I took the leftover dough, rolled it into long ropes, rolled them in pumpkin pie spice and sugar, then arranged each one in a circular pattern in a muffin tin well. They were really good too. Thanks for this great recipe, I'll be making them again tomorrow!
Nov 22, 2011
These were excellent! I had a little dough left over that wouldn't fit on my baking sheet, so I rolled them out into long ropes, sprinkled with pumpkin pie spice and sugar, then laid them ln a circular pattern in muffin tins- pretty good. Thanks for this great recipe, I'll be taking them to Thanksgiving dinner!
Oct 12, 2009
I tried these out today because I wanted to see if they were Thanksgiving Dinner worthy...and my answer is a resounding YES! They are soft and scrumptious, not to mention a beautiful color, perfect for a Fall table! The only thing I did differently was I used canola oil instead of softened butter, and I am guessing it helped let the pumpkin flavor come through a little more. Definitely a keeper!
Feb 1, 2006
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