Go Back
–+ servings

Thanksgiving Dinner Rolls

Soft, fluffy, and golden—these pumpkin-packed rolls are here to outshine your turkey and make your aunt’s stuffing feel insecure. A hint of butter, a kiss of pumpkin, and a cloud-like texture make these the MVPs of your holiday table.
Print Recipe Pin Recipe
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Course Bread, Side Dish, Snack
Servings 15 rolls

EQUIPMENT (PAID LINKS)

  • Knife
  • Large saucepan
  • Blender or food processor
  • Large mixing bowl
  • Rubber spatula or wooden spoon
  • Stand mixer with dough hook (optional)
  • Clean kitchen towel
  • 10-inch round or 9-inch square baking pan
  • Pastry brush
  • Oven

Ingredients
  

  • 1 pound fresh butternut squash or 1 ¼ cups canned pumpkin purée
  • 1 tablespoon granulated sugar
  • 2 ¼ teaspoons instant or active dry yeast 1 packet
  • 3 tablespoons warm water about 105°F
  • ¾ teaspoon salt
  • 2 tablespoons melted butter
  • 3 ¼ cups bread flour or all-purpose flour
  • 1 egg yolk
  • 1 tablespoon milk

Instructions

  • Make Pumpkin Purée: Cut the butternut squash in half, scoop out the seeds, peel it, and chop into 1-inch cubes. Add just enough water to cover the bottom of a large saucepan (about 1 inch deep). Cover and cook on low heat until soft, about 20 minutes. Drain well and blend until smooth. Let it cool—this makes about 1¼ cups of purée.
    1 pound fresh butternut squash
  • Activate the Yeast: In a large mixing bowl, stir together warm water, yeast, and sugar. Let it sit for about 5 minutes, until it looks foamy.
    1 tablespoon granulated sugar, 3 tablespoons warm water, 2 ¼ teaspoons instant or active dry yeast
  • Mix the Dough: Add the pumpkin purée, salt, and melted butter to the yeast mixture. Stir until smooth. Add half the flour, mix until combined, then add the rest. Knead by hand or with a stand mixer for 5–10 minutes, until the dough is soft, smooth, and slightly sticky. If it’s too wet, sprinkle in a bit more flour.
    ¾ teaspoon salt, 2 tablespoons melted butter, 3 ¼ cups bread flour
  • Let It Rise: Place the dough in a lightly greased bowl, cover with a towel, and let rise in a warm spot until doubled in size—about 1 hour.
  • Shape the Rolls: Grease a 10-inch round or 9-inch square baking pan. Turn the dough out onto a lightly floured surface, divide into 15 equal pieces, and roll each into a smooth ball. Arrange them evenly in the pan.
  • Second Rise: Cover the pan with a towel and let the rolls rise again until puffy, about 30 minutes. Preheat your oven to 350°F and place a rack in the middle.
  • Add the Egg Wash: Whisk the egg yolk and milk together. Gently brush the tops of the rolls with the mixture for a shiny golden crust.
    1 egg yolk, 1 tablespoon milk
  • Bake: Bake in the center of the oven for about 20 minutes, until golden brown and fluffy.
  • Cool and Serve: Let the rolls cool slightly before serving warm with butter, honey, or a bit of both—because moderation is overrated.
  • Make-Ahead Tip: Shape the rolls, cover the pan tightly, and refrigerate overnight. Let them come to room temperature and puff up before baking.