They’re soft, slightly chewy, and the pumpkin keeps them moist and adds just enough tooth-sinking density. To start with, 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. Heat it for another 15 seconds, just to get it nice and toasty and to activate the yeast. In a mixing bowl, add the flour, yeast, 1 tablespoon sugar, 1 tablespoon pumpkin pie spice.

Pumpkin puree and flour are both insanely bland and need to be jazzed up with spices. Knead the dough for 5 to 8 minutes. You can use a stand mixer or can do it by hand. Put it in a bowl, cover with plastic wrap, and place in a warm, draft-free place until it nearly doubles in size. Shape it into rolls. Before baking, brush them with equal parts melted butter and also you can use honey. Whatever is left over, the reserve to brush on after baking.


  • 2 teaspoon dry active yeast
  • 1 cup whole milk, warmed to 110 degrees F
  • 1/3 cup + 1 Tablespoon granulated sugar
  • 3/4 cup canned pumpkin puree
  • 3 Tablespoon unsalted butter, melted and cooled
  • 1 large egg, whisked
  • 4 1/3 cup (654 grams) all-purpose flour
  • 2 teaspoon fine sea salt
  • melted butter, for brushing
  • poppy seeds, to garnish


  1. In the bowl of a stand mixer, combine dry active yeast, warm milk, and 1 tablespoon of sugar. Whisk together and let stand for 5-7 minutes until mixture is foamy and yeast is fragrant.
  2. Add remaining sugar, pumpkin puree, melted butter, and egg. Whisk to combine.
  3. In a separate bowl, whisk together flour and sea salt. Set aside.
  4. Attach dough hook attachment to stand mixer. With the mixer running on low speed, add half of the flour mixture.
  5. Continue mixing on low speed. Add remaining half of flour mixture. Continue mixing. Scrape down the bowl as needed to ensure thorough mixing.
  6. Once the dough has come together, increase speed to medium and knead the dough for about 5 minutes until smooth. The dough will be a bit sticky and tacky. Do not add additional flour. Continue to knead until dough can easily be scraped off the sides of the bowl.
  7. Transfer dough to a greased bowl. Cover with plastic wrap. Cover with a dish towel and allow to rest at room temperature for 60 minutes until doubled in volume.
  8. Place dough onto a lightly floured work surface. The dough will be slightly sticky. Lightly dust work surface and hands with flour as needed.
  9. Divide dough into 12 equal parts. Keep the dough covered while you work. Roll into 12 balls and place on a parchment-lined baking sheet.
  10. Cover with plastic wrap and allow to rest and rise for another 45-60 minutes
  11. Preheat oven to 350 degrees F. Uncover dough. Brush tops of bread rolls with melted butter.
  12. Bake for 25-28 minutes until the bread has lightly browned on top and has an internal temperature of at least 190 degrees F.
  13. Allow to slightly cool in pan before dividing and serving.