Pumpkin Dinner Rolls (Buns)

There’s just something about the smell of freshly baked bread. It’s probably right up there with one of the most recognizable (delicious) smells in the world. Yum. I don’t eat a lot of bread, but these Pumpkin Dinner Rolls (Buns) were devoured in minutes – I had help. They’re actually a converted recipe my grandma gave me this summer. She use to make these same buns but with herbs…onion, dill, rosemary, parsley, & garlic. SO good. They’re light and fluffy, exactly what makes them addictive – room for more. Just like fresh garden vegetables, these buns melt in your mouth.

Pumpkin Dinner Rolls (Buns)
Prep Time
15 mins
Cook Time
35 mins
Resting Time
2 hrs
Total Time
50 mins

A perfect accompaniment alongside a family feast, pasta dish, soup, stew...or even just slathered in butter. These dinner rolls are also a great size for making a couple sandwiches for the road. Their mild pumpkin flavour and soft texture will have them devoured in no time!

Course: appetizer, side, snack
Cuisine: plant based
Keyword: pumpkin, dinner rolls, buns
Servings: 9 rolls
Author: thecrimsonsink
  • 1 tbsp pure maple syrup
  • 1/2 cup warm water
  • 2&1/4 tsp active dry yeast
  • 1 cup pure pumpkin puree
  • 2 tbsp plant based butter - melted but not hot
  • 1 flax meal egg (1tbsp flax meal + 2tbsp warm water)
  • 3 cups bread flour
  • 2 tsp cinnamon
  • 1 tsp sea salt
  • 1/4 tsp baking soda
  • 1/4 cup black sesame seeds or poppy seeds - pour onto a small plate
  • olive oil
  1. In a small bowl, add the flax meal and water. Stir. Set aside for at least 10mins.

    Add the maple syrup, warm water, and yeast to a small bowl. Gently stir and set aside for at least 10mins, so the yeast has time to activate.

    In a separate small bowl, add the pumpkin puree, butter, and flax egg. Stir until combined. Set aside.

    In a separate bowl, add the bread flour, cinnamon, sea salt, and baking soda. Stir to combine. Set aside.

    In a standing mixer with the dough hook attachment, add the active yeast mixture. Turn on to low speed and allow to run for about 30seconds to help dissolve the yeast. Add the pumpkin mixture. Continue mixing for about 3mins, and then slowly add the flour mixture. Add more flour if needed - if dough is still very sticky. Once all the flour has been added, continue mixing for about 6mins, and then turn off.

    Turn the dough out onto a well floured surface. Knead by hand for about 3-4mins until the dough feels elastic and soft to touch. Form the dough into a ball. Place the dough into a large bowl that has been lightly oiled. Cover with plastic wrap and place the bowl in a warm spot to rise for about 1hour - the dough should double in size.

    Once the dough has risen, pinch it a couple times and remove it from the bowl. Use a sharp knife to cut it into desired portions - I did 9 x 105g portions. *Try to limit how much you handle the dough. Once the dough has been divided, gently form each portion into a ball-ish form, folding the seams in towards what will be the bottom of the bun. Brush a little olive oil or melted butter over the top of the bun, and then dip it in the seeds on the plate. Place the buns onto a lightly oiled baking sheet or stoneware (9.5x9.5inch), 3 by 3 (9 buns total), spaced apart. Once all the buns have been added to the baking sheet/stoneware, cover with plastic wrap and place back into a warm spot to rise for about 1hour - double in size.

    Preheat the oven to 375*F. Place in the risen buns. Bake for about 30-35mins, or until golden-brown and pulling away from the sides of the baking sheet. Remove from the oven and enjoy!

Recipe Notes

~ Store any leftover dough in the fridge or freezer. Best if used within 2-3days of being in the fridge, or 1month frozen. 

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