These Easy Pumpkin Dinner Rolls are soft, fluffy, and buttery, with just the right amount of sweetness to make them extra special. They have the comforting, classic taste you always want in a dinner roll. They are really easy to make with simple ingredients—no fancy tricks or tools required—and the pumpkin puree gives them a festive touch that’s perfect for holiday gatherings. And let’s not forget—they’re completely egg-free! Whether you’re dealing with allergies or just looking for an eggless recipe, these rolls deliver all the texture and flavor without any compromise. Trust me, once you try them, they’ll become a must-have on your dinner table!
Oriana’s Thoughts On The Recipe
There’s something magical about freshly baked dinner rolls, and when you add pumpkin to the mix? Oh, it’s pure fall bliss! These Eggless Pumpkin Dinner Rolls are buttery, soft, and fluffy and have just the right touch of sweetness to complement their buttery flavor. They’ve become a favorite in my kitchen, especially during the holidays.
You can serve them as a cozy side for a hearty soup or pair them with your Thanksgiving turkey. And let’s not forget how amazing your kitchen smells while they bake.
The best part? They’re completely egg-free but still deliver that classic roll texture we all adore. With simple ingredients and easy steps, even a beginner can whip up a batch of these golden beauties. Trust me, your family will be reaching for seconds (and thirds).
What I Love About This Recipe
- Made with Pantry Staples: You only need a handful of simple ingredients—nothing fancy, but the results are extraordinary.
- Egg-Free Perfection: No eggs? No problem! These rolls still rise beautifully, thanks to the yeast and a little pumpkin magic. Perfect for those with egg allergies or dietary preferences.
- A Perfect Balance of Sweet and Buttery: These rolls have a delicate sweetness that enhances their buttery richness without overpowering your main dishes. They’re just the right kind of indulgence to make your meal feel special.
- Holiday-Worthy Addition: Whether it’s Thanksgiving, Christmas, or a cozy family dinner, these rolls are guaranteed to elevate your table. Their golden-orange hue adds a festive touch, too!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Rolls:
- Bread or All-Purpose Flour: Bread flour gives a slightly chewier texture, but all-purpose flour works well for soft rolls.
- Instant Yeast: Helps the rolls rise quickly. If using active dry yeast, activate it in lukewarm milk first.
- Granulated Sugar: Adds a touch of sweetness and feeds the yeast.
- Salt: Balances the flavors.
- Whole Milk (lukewarm): Adds moisture and richness. Dairy-free milk works as a substitute.
- Butter: For that classic buttery flavor. Use unsalted butter or a dairy-free alternative.
- Pure Pumpkin Puree: The star ingredient! Adds flavor, moisture, and that beautiful color.
- Pumpkin Seeds (optional): For a decorative and nutty crunch.
For Brushing:
- Butter: Melted and brushed on top for a golden finish.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, you can use non-dairy milk like almond, soy, or oat milk. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Gluten-Free: Use a gluten-free, bread flour blend. Look for a gluten-free flour blend specifically formulated for baking bread, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is King Arthur Gluten Free Bread Flour.
Potential Recipe Challenges & Pro Tips
- Getting the Dough to Rise: Cold kitchens can slow down the yeast. Pro Tip: Place the dough in a warm spot, like inside your oven, with just the light on or near a warm appliance to help it rise.
- Sticky Dough: Pumpkin puree can make the dough sticky and difficult to handle. Pro Tip: Lightly flour your hands and work surface, but avoid adding too much flour to the dough—it should remain soft and slightly sticky for the best results.
- Overbaking: These rolls can dry out if baked too long. Pro Tip: Keep an eye on them and pull them out when they’re golden brown and sound hollow when tapped.
- Underbaking: These rolls can be raw and doughy inside if baked too little. Pro Tip: Every oven bakes differently, so use the suggested baking times as a guideline rather than a strict rule. To ensure your rolls are fully baked, I recommend using a thermometer to check that their internal temperature reaches 190-200°F (88-93°C). This guarantees they’re perfectly cooked inside. If you find that the rolls are underbaked, simply cover them with foil to prevent over-browning and return them to the oven for a few extra minutes. Check their doneness with a thermometer before serving.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make The Pumpkin Dough
Place flour, yeast, sugar, and salt in the bowl of your stand mixer; mix to combine. Make a well in the center.
Place milk, butter, and pumpkin puree in a microwave-safe bowl. Microwave for about 2 minutes or until lukewarm and the butter has melted. The liquid should feel warm, like a comfortable bath—not hot or boiling. The ideal temperature for activating yeast is between 100°F and 110°F (37°C and 43°C).
Add warmed milk mixture to bowl with flour. Mix at medium speed until all the ingredients are well combined and the dough comes together in a ball, for about 2-3 minutes. Then, continue mixing for about 5 – 6 more minutes, or until smooth and bounces back when pressed. The dough has the right amount of flour when it feels very moist but does not stick to your fingers when pressed. If the dough is still very wet and sticking to the sides of the bowl, add ¼ cup of flour a tablespoon at a time; continue mixing until smooth, and do not stick to your fingers when pressed.
Pro Tip:
If you do not have a stand mixer, you can do this in a large mixing bowl. Mix the dough together with a large wooden spoon or rubber spatula. It will take a bit of arm muscle. Knead the dough by pushing it away from you with the heel of your hand, folding it over itself, and rotating it slightly. Repeat this process for about 15 minutes until the dough becomes smooth, elastic, and slightly tacky.
Step 2 – First Rise
Lightly spray a large bowl with cooking spray and place the dough in it. Spritz the top of the dough with spray as well, and cover the bowl lightly with plastic wrap or a clean kitchen towel. Place the covered bowl in a warm place. Let rise for 1 – 2 hours in a warm place or until the dough is full and puffy. It will double in volume.
Step 3 – Form The Roll
Line a 9×13-inch baking pan with parchment paper or lightly grease it with butter or cooking spray and set aside.
Gently deflate the dough. Divide into 15 equal pieces (about 75 g each). Take each piece of dough and roll it into a smooth ball. Place the ball seam side down in the prepared baking pan. Cover the baking pan with a kitchen towel so that the formed buns won’t dry out.
Step 4 – Second Rise
Return the pan to a warm place and leave for 45 – 60 minutes, or until visibly puffed or almost doubled in size.
Step 5 – Bake
Preheat oven to 350º F (180º C) and position one of the oven racks into the center of the oven.
Once the dinner rolls have puffed, brush them gently with the milk and sprinkle with pumpkin seeds, if desired. Bake them for 15 – 20 minutes or until golden brown. When they come out of the oven, brush them with melted butter immediately.
Extra Recipe Tips For Success
- Flour – Bread flour has more protein content than all-purpose flour, which helps with gluten development. It is recommended if you want to make a chewy and elastic crumb. However, you can also use all-purpose flour for this recipe. The dough’s consistency and texture may vary slightly, but you’ll still be rewarded with delicious homemade rolls regardless of whether you use bread flour or all-purpose flour.
- Let the dough rise in a warm, draft-free spot. If your kitchen is cold, place the bowl in a slightly warm (but off) oven.
- The time it takes to rise may vary depending on the temperature of your kitchen. Be sure to wait until the dough has doubled. Alternatively, you can let the rolls rise inside an off-oven with the light on.
- Use a light touch when shaping the rolls—overworking the dough can make them dense.
- Baking Pan – You can bake the eggless dinner rolls in any baking pan, rectangular, round, or a combination of pans. However, I recommend baking these in a glass or ceramic dish for the softest rolls. Metal pans are less insulated and form a firm crust where the rolls come in contact with them. Some prefer this texture, but if you do not, use a thicker glass or ceramic dish to ensure soft and pillowy rolls.
- Always preheat the oven for 15 – 20 minutes for the best results.
Overnight Egg-Free Pumpkin Dinner Rolls
You can easily make these dinner rolls ahead of time by rolling the dough into rolls and then refrigerating overnight (uncooked). When you’re ready to bake them, at least 3 hours before you need them, remove the rolls from the refrigerator and allow them to rise in a warm place for about 1-2 hours before baking.
Variations & Additions
- Herb-Infused: Add chopped rosemary or sage to the dough for a herby twist.
- Cheesy Rolls: Mix shredded cheddar into the dough for a savory version.
- Sweet Topping: Sprinkle a cinnamon-sugar mixture on top for dessert rolls.
Storing and Freezing Instructions
Storing: The rolls can be stored in an airtight container at room temperature for up to 4 days. If you prefer them toasty, you can warm them in a toaster oven or microwave.
Freezing: Wrap tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw and reheat in the oven for that fresh-baked taste.
Frequently Asked Questions
No, stick to pure pumpkin puree for the best flavor and consistency. Pumpkin pie filling has added sugar and spices that will alter the recipe.
Not at all! While a stand mixer makes kneading easier, you can knead the dough by hand with a little patience.
Yes! After the first rise, shape the rolls and refrigerate overnight. Let them come to room temperature and rise before baking.
More Egg-Free Bread Recipes You’ll Love!
- Soft & Easy Eggless Dinner Rolls
- Eggless Easy Pumpkin Pie Bars
- Homemade Eggless Crescents Rolls (Easy)
- Eggless Honey Whole Wheat Rolls
- Eggless Homemade Hawaiian Rolls
- Eggless Easter Hot Cross Buns
- Browse more recipes…
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Recipe Card
Easy Pumpkin Dinner Rolls (Egg-Free)
Ingredients
For Rolls:
- 4 1/4 cups (595 g) bread or all-purpose flour (see notes)
- 1 tablespoon (11 g) instant yeast
- 1/3 cup (67 g) granulated sugar
- 1 1/2 teaspoons (6 g) salt
- 1 cup (240 ml) whole milk, lukewarm + 2 tablespoons for brushing
- 5 tablespoons (70 g) unsalted butter
- 1 cup (240 g) pure pumpkin puree
- 2-3 tablespoons pumpkin seeds for sprinkling on top of the rolls before baking (optional)
For Brushing:
- 2 tablespoons (28 g) butter, melted
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Dough:
- Place flour, yeast, sugar, and salt in the bowl of your stand mixer; mix to combine. Make a well in the center.
- Place milk, butter, and pumpkin puree in a microwave-safe bowl. Microwave for about 2 minutes or until lukewarm and the butter has melted. The liquid should feel warm, like a comfortable bath—not hot or boiling. The ideal temperature for activating yeast is between 100°F and 110°F (37°C and 43°C).
- Add warmed milk mixture to bowl with flour. Mix at medium speed until all the ingredients are well combined and the dough comes together in a ball, for about 2-3 minutes. Then, continue mixing for about 5 – 6 more minutes, or until smooth and bounces back when pressed. The dough has the right amount of flour when it feels very moist but does not stick to your fingers when pressed. If the dough is still very wet and sticking to the sides of the bowl, add ¼ cup of flour a tablespoon at a time; continue mixing until smooth and do not stick to your fingers when pressed.Note: If you do not have a stand mixer, you can do this in a large mixing bowl. Mix the dough together with a large wooden spoon or rubber spatula. It will take a bit of arm muscle.
Let the Dough Rise:
- Lightly spray a large bowl with cooking spray and place the dough in it. Spritz the top of the dough with spray as well, and cover the bowl lightly with plastic wrap or a clean kitchen towel. Place the covered bowl in a warm place. Let rise for 1 – 2 hours in a warm place or until the dough is full and puffy. It will double in volume.
Form the Rolls:
- Line a 9×13-inch baking pan with parchment paper or lightly grease it with butter or cooking spray and set aside.
- Gently deflate the dough. Divide into 15 equal pieces (about 75 g each). Take each piece of dough and roll it into a smooth ball. Place the ball seam side down in the prepared baking pan. Cover the baking pan with a kitchen towel so that the formed buns won’t dry out.
Let the Rolls Rise:
- Return pan to warm place and leave for 45 – 60 min, until visibly puffed or almost doubled size.
Bake:
- Preheat oven to 350º F (180º C) and position one of the oven racks into the center of the oven.
- Once the dinner rolls have puffed, brush them gently with the milk and sprinkle with pumpkin seeds, if desired.
- Bake them for 25 – 30 minutes or until golden brown. To ensure your rolls are fully baked, I recommend using a thermometer to check that their internal temperature reaches 190-200°F (88-93°C). This guarantees they’re perfectly cooked inside. When they come out of the oven, brush them with melted butter immediately.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, you can use non-dairy milk like almond, soy, or oat milk. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Gluten-Free: Use a gluten-free, bread flour blend. Look for a gluten-free flour blend specifically formulated for baking bread, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is King Arthur Gluten Free Bread Flour.
- Getting the Dough to Rise: Cold kitchens can slow down the yeast. Pro Tip: Place the dough in a warm spot, like inside your oven, with just the light on or near a warm appliance to help it rise.
- Sticky Dough: Pumpkin puree can make the dough sticky and difficult to handle. Pro Tip: Lightly flour your hands and work surface, but avoid adding too much flour to the dough—it should remain soft and slightly sticky for the best results.
- Overbaking: These rolls can dry out if baked too long. Pro Tip: Keep an eye on them and pull them out when they’re golden brown and sound hollow when tapped.
- Underbaking: These rolls can be raw and doughy inside if baked too little. Pro Tip: Every oven bakes differently, so use the suggested baking times as a guideline rather than a strict rule. To ensure your rolls are fully baked, I recommend using a thermometer to check that their internal temperature reaches 190-200°F (88-93°C). This guarantees they’re perfectly cooked inside. If you find that the rolls are underbaked, simply cover them with foil to prevent over-browning and return them to the oven for a few extra minutes. Check their doneness with a thermometer before serving.
- Flour – Bread flour has more protein content than all-purpose flour, which helps with gluten development. It is recommended if you want to make a chewy and elastic crumb. However, you can also use all-purpose flour for this recipe. The dough’s consistency and texture may vary slightly, but you’ll still be rewarded with delicious homemade rolls regardless of whether you use bread flour or all-purpose flour.
- Let the dough rise in a warm, draft-free spot. If your kitchen is cold, place the bowl in a slightly warm (but off) oven.
- The time it takes to rise may vary depending on the temperature of your kitchen. Be sure to wait until the dough has doubled. Alternatively, you can let the rolls rise inside an off-oven with the light on.
- Use a light touch when shaping the rolls—overworking the dough can make them dense.
- Baking Pan – You can bake the eggless dinner rolls in any baking pan, rectangular, round, or a combination of pans. However, I recommend baking these in a glass or ceramic dish for the softest rolls. Metal pans are less insulated and form a firm crust where the rolls come in contact with them. Some prefer this texture, but if you do not, use a thicker glass or ceramic dish to ensure soft and pillowy rolls.
- Always preheat the oven for 15 – 20 minutes for the best results.
- Herb-Infused: Add chopped rosemary or sage to the dough for a herby twist.
- Cheesy Rolls: Mix shredded cheddar into the dough for a savory version.
- Sweet Topping: Sprinkle a cinnamon-sugar mixture on top for dessert rolls.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
