Pumpkin Bread Rolls

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These Pumpkin Bread Rolls are big, simple rolls with crispy outer edges, and a fluffy soft crumb. They are the perfect Thanksgiving side rolls for bread lovers made with just 4 ingredients.

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Prep Time15

Cook Time25

Total Time40

Servings: big rolls (or 14 small)

Calories: 374.4kcal

Author: Carine Claudepierre

Ingredients

4 cups Self-Rising Flour note 1
¾ cup Pumpkin Puree note 2
5 tablespoons Light Olive Oil note 3
1 cup Almond Milk note 4

Optional

2 tablespoons Sugar
1 teaspoon Salt
1 teaspoon Pumpkin Pie Spices

US Customary - Metric

Instructions

In the bowl of your stand mixing or a large mixing bowl, whisk the self-rising flour, salt, and spices if used.
Add the pumpkin puree, oil and milk, and use the dough hook attachment to knead on low speed (Speed 2 of my KitchenAid stand mixer).
Knead for 2-3 minutes until it forms a smooth bowl. If too wet, sprinkle more flour as you knead. If too dry, add a little water or extra pumpkin puree. You can also knead by hand, with lightly-oiled finger to avoid the dough to stick to your fingers.
Divide the dough into 14 balls for small bread rolls, or into 7 balls for large big bread rolls as seen in my pictures.
Knead each dough ball a few times and form a smooth dough ball.
Place the balls onto a large baking sheet, leaving two thumbs of space between them. They grow a lot in the oven.
Let the dough rest for 25 minutes at room temperature before baking.
Preheat the oven to 350 °F (180 °C). Brush a little almond milk on top of each bread roll to create a crunchy bread. Sprinkle seeds on top if desired like pumpkin seeds or sesame seeds.
Bake the bread rolls for 25-28 minutes at 350 °F (180 °C) until golden and cracked on top.
Let the rolls cool down for 1-2 hours on a cooling rack before serving.

Notes

Note 1: Make your batch of self-rising flour by stirring 4 cups of all-purpose flour with 2 tablespoons of baking powder. Gluten-free: I didn't try a gluten-free option yet. You might have success using a 1:1 gluten-free all-purpose flour blend like Bob's Red Mill's

Note 2: I use canned pumpkin puree. It has no added oil and no added sugar. Don't use pumpkin pie filling. You can use homemade pumpkin puree if you like.

Note 3: You can use other oils but make sure you pick a light-flavored oil so it doesn't add a strong taste to the bread. I don't recommend coconut oil, which forms lumps when melted and in contact with cold pumpkin puree.

Note 4: Any plant-based milk works, like soy milk, oat milk, or coconut milk.

Storage: You can store the pumpkin bread rolls wrapped in a towel at room temperature for 2 days. After 2 days, the bread hardens.

Make Ahead: You can make the dough ahead. Store it in the fridge overnight in a mixing bowl wrapped with plastic wrap. Bring back the dough to room temperature 3 hours before shaping and baking.

Nutrition