Mom's Pumpkin Rolls

Mom's Pumpkin Rolls

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Rachel Digman 2

"A Thanksgiving favorite. They are even better the next day, cut in half, a little mayo, pepper, and leftover turkey, then off to the the mall at 6 am for Black Friday shopping."
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2 h 50 m servings 172 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 20 minutes.
  2. Mix flour, salt, butter, 1 cup white sugar, eggs, and yeast mixture, respectively, in a large bowl. Stir in scalded milk and pumpkin puree until dough consistency is reached. Shape dough into a ball and place in a bowl; cover bowl with a towel. Let rise for 90 minutes.
  3. Shape dough into 2 dozen knotted rolls; arrange on a baking sheet. Let rise again for 30 minutes.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Whisk egg yolk with 1/2 teaspoon white sugar until dissolved; brush tops of rolls.
  6. Place baking sheet on the bottom rack of preheated oven; bake rolls for 10 minutes. Transfer baking sheet to top rack; bake until rolls are lightly browned, 6 to 10 more minutes.


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I liked this recipe, but found the rolls to be a little too sweet for my taste. Next time I will reduce the sugar to 1/2 cup. Thank you, these will be great with our turkey dinner.

I used half scalded milk and half buttermilk. The only other change I made was using 4 cups of Whole wheat flour and about the same amount of regular flour...the dough was pretty sticky so I ha...

Loved these! I shaped mine to look like little pumpkins. These are perfect to serve with Thanksgiving dinner.

I don't make bread a lot but I love all things pumpkin and simply had to try this. It was super easy to follow and also tasted incredible. I added in some cinnamon, though, to compliment the pu...

Absolutely loved these. They are like my moms regular yeast rolls but sweeter. Must try. Yummy

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