Pumpkin Rolls with Pumpkin Seeds

Recipe and photo by Tami Ganeles Weiser Yield:  20 rolls
Prep Time:  30 minutes Cook Time:  20 minutes

Pumpkin Rolls with Pumpkin Seeds

This recipe is inspired by a pumpkin yeast bread recipe from the wonderful bakers at King Arthur flour.



Recipe and photo by Tami Ganeles Weiser Yield:  20 rolls
Prep Time:  30 minutes  Cook Time:  20 minutes

Pumpkin Rolls with Pumpkin Seeds

This recipe is inspired by a pumpkin yeast bread recipe from the wonderful bakers at King Arthur flour.


½ cup warm water (85–95°F)

3 packages (3½ tablespoons) active dry yeast

1 teaspoon dark brown sugar, plus ½ cup (120 grams)

8 cups (about 1055 grams) unbleached all-purpose flour, King Arthur or Ultra Grain preferred, divided

2 large eggs, beaten, plus 1 large egg for egg wash, lightly beaten

1½ cups (1 15-ounce can) puréed pumpkin, either fresh or canned (drained canned butternut squash puree may be substituted)

1 cup dried currants

⅔ cup warm apple cider (85–100°F)

2 tablespoons mild olive oil or canola oil

1 tablespoon molasses

1 teaspoon vanilla extract

2 teaspoons salt

1½ teaspoons ground cinnamon

½ teaspoon ground ginger

½ teaspoon annatto (for color), optional

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon ground mace

1 cup unsalted pumpkin seeds


  1. In the bowl of a standing mixer fitted with a paddle attachment, add the water, 1 teaspoon brown sugar and yeast. Stir the yeast into the water to dissolve very gently. Let stand until the yeast bubbles and foams and is aromatic, about 2 minutes. Add 4 cups flour, 2 eggs, the pumpkin, currants, cider, ½ cup brown sugar, oil, molasses, vanilla, salt, and the ground spices to the yeast mixture. Stir slowly at first to combine, about 2 ½ to 3 minutes, stopping once to scrape down the sides and bottom of the bowl as well as the beater.
  2. Switch the attachment to a kneading hook. Gradually add the remaining flour, ½ cup at a time, on low speed. If kneading by hand, turn dough out onto a floured surface and knead until the dough is smooth and elastic, 6 to 7 minutes. If kneading by mixer with the dough hook attachment, mix on medium speed, 5 to 6 minutes.
  3. Gather dough into a ball and place in a bowl. Cover with plastic wrap and then a damp towel. Let rise in a warm area until about 1 ½ times its original volume, about 1 hour and 45 minutes.
  4. Turn dough out onto a lightly oiled work surface. Divide in 18 to 20 pieces (about 115 grams each). Shape the rolls by vigorously rolling them into a round shape. Pat down into 1½ to 2-inch tall rounds and place on 3 well-greased, parchment-lined sheet pans. Cover with a damp towel and let rise in a warm space until nearly doubled in size, about 45 minutes.
  5. Preheat oven to 375°F. Slash each roll down the center, about ¼-inch deep. Brush the rolls with the egg wash. Liberally sprinkle the pumpkin seeds over each roll.
  6. Pour 2 cups water in a small ovenproof casserole dish. Place in the oven on the lowest rack.
  7. Bake rolls until pale caramel brown, about 20 minutes. Immediately transfer rolls to a wire rack to cool completely.

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