These pumpkin dinner rolls are soft and fluffy. They’re an easy-to-follow recipe, and they’ll make your house smell amazing while baking. I highly recommend trying these out for your next meal or gathering!
Pumpkin is a Staple in Chinese Cuisine
In China, pumpkin is an incredibly versatile ingredient, featured in a wide variety of dishes.
It can shine as the main ingredient in savory dishes like Salted Egg Yolk Baked Pumpkin, or be used to bring out natural sweetness in desserts.
I especially enjoy incorporating pumpkin into dough for dishes like Steamed Pumpkin Cake, Pumpkin Tang Yuan, Pumpkin Mantou, and Pumpkin Fa Gao.
Recently, I decided to try making Pumpkin Dinner Rolls, and the result truly exceeded my expectations.
I wasn’t sure if it would work as well as I imagined, but it turned out perfectly!
The moment the rolls came out of the oven, I couldn’t resist trying one. It was unbelievably soft, light and fluffy.
I was so happy with how they turned out—I highly recommend trying them for yourself.
What’s great about these rolls is that, unlike my Air Fryer Dinner Rolls where I use my hands to shape the dough, this recipe lets me use a mixer to knead the dough, freeing up my hands and making the whole process quicker and easier.
If you’re making these rolls, I suggest preparing extra pumpkin. It’s so much easier to peel and cut a larger amount of pumpkin into chunks, and then use just the right amount for this recipe.
The bonus? You can use any leftover pumpkin puree to make more delicious pumpkin dishes like the ones I mentioned earlier—Steamed Pumpkin Cake, Pumpkin Tang Yuan, or even a comforting bowl of Pumpkin Soup.
Tips for Success
- Use a scale to weigh your ingredients: For the best results, measure out your ingredients precisely to ensure consistent texture and flavor in the dough.
- Use high-sugar-tolerant yeast: Make sure you’re using high-sugar-tolerant yeast and check the expiration date to ensure it’s still active and effective.
- Drain the pumpkin puree: After steaming the pumpkin, be sure to drain any excess water from the puree. This helps to maintain the right consistency in your dough.
Ingredients:
- 250g high-gluten flour
- 130g pumpkin (or more)
- 52g milk
- 1 egg (approx. 52g)
- 30g butter
- 5g high-sugar-tolerant yeast
- 2g salt
- 30g sugar
- 10g milk powder
- A little flour (for dusting the surface)
Instructions:
(1) Prepare the Pumpkin Puree
- Peel and seed the pumpkin, then cut it into small pieces. Steam the pieces for about 15 minutes until you can easily insert chopsticks into the pumpkin, indicating it’s fully cooked.
- Take 130g of the steamed pumpkin, place it in a bowl, and mash it into a smooth puree using a spoon or a potato masher. Set it aside for later use.
(2) Prepare the Dough
- Add all ingredients (except butter) into the mixing bowl: 250g high-gluten flour, 130g pumpkin puree, 52g milk, 30g sugar, 2g salt, 2.5g high-sugar-tolerant yeast, 10g milk powder, and 1 egg.
- Using a stand mixer or bread machine, mix at a low speed for about 7 minutes until the ingredients are roughly combined and form a coarse dough.
- Add the 30g butter and continue mixing at low speed until the butter is absorbed. Once the butter is mostly incorporated, increase to medium speed and knead the dough for 10-13 minutes.
- Knead until the dough can stretch thin without breaking, forming a thin, non-tearing membrane.
- Remove the dough, place it on a clean work surface, and punch it a few times to smooth the surface, shaping it into a round ball.
(3) First Proofing
- Place the dough in a clean container, cover it with a damp cloth or plastic wrap to maintain humidity and prevent the dough from drying out.
- Let it ferment in a warm environment (around 30°C), such as an oven with a proofing function, or a warm corner of the kitchen. The proofing time is about 1 hour.
- After 1 hour, check if the dough has doubled in size. You can test by dipping a finger in flour and poking the dough. If the hole doesn’t shrink or collapse, the fermentation is complete.
(4) Degassing and Shaping
- Gently remove the dough and place it on the work surface. Lightly punch the dough to release any trapped gas, restoring some of its elasticity.
- Use a knife or dough scraper to divide the dough into 8 equal portions, each about 63g.
- Roll each portion into a ball, then cover and let them relax for 10 minutes.
- After the dough has relaxed, flatten each ball, then fold the edges inward to form a round shape.
(5) Second Proofing
- Place the shaped dough balls onto a baking tray, leaving some space between each piece as they will expand during proofing.
- Cover with plastic wrap and let the dough proof for 40 minutes in a warm environment (around 30°C).
- After 40 minutes, check if the dough has expanded to 1.5-2 times its original size. If it has, the second proofing is complete.
(6) Baking
- Lightly dust the surface of the dough with flour.
- Preheat the oven to 180°C for 10-15 minutes.
- Place the baking tray in the middle of the oven and bake for 18 minutes.
- In the last few minutes, observe the color of the buns. If they are turning golden brown, cover the top with aluminum foil to prevent over-browning.
- After 18 minutes, remove the tray from the oven and let the buns cool on a wire rack.
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute with all-purpose flour if you don’t have high-gluten flour, though the texture might be slightly different.
Homemade Pumpkin Rolls (Soft and Sweet)
Ingredients
- 250 g high-gluten flour
- 130 g pumpkin or more
- 52 g milk
- 1 egg approx. 52g
- 30 g butter
- 5 g high-sugar-tolerant yeast
- 2 g salt
- 30 g sugar
- 10 g milk powder
- A little flour for dusting the surface
Instructions
(1) Prepare the Pumpkin Puree
- Peel and seed the pumpkin, then cut it into small pieces. Steam the pieces for about 15 minutes until you can easily insert chopsticks into the pumpkin, indicating it's fully cooked.
- Take 130g of the steamed pumpkin, place it in a bowl, and mash it into a smooth puree using a spoon or a potato masher. Set it aside for later use.
(2) Prepare the Dough
- Add all ingredients (except butter) into the mixing bowl: 250g high-gluten flour, 130g pumpkin puree, 52g milk, 30g sugar, 2g salt, 2.5g high-sugar-tolerant yeast, 10g milk powder, and 1 egg.
- Using a stand mixer or bread machine, mix at a low speed for about 7 minutes until the ingredients are roughly combined and form a coarse dough.
- Add the 30g butter and continue mixing at low speed until the butter is absorbed. Once the butter is mostly incorporated, increase to medium speed and knead the dough for 10-13 minutes.
- Knead until the dough can stretch thin without breaking, forming a thin, non-tearing membrane.
- Remove the dough, place it on a clean work surface, and punch it a few times to smooth the surface, shaping it into a round ball.
(3) First Proofing
- Place the dough in a clean container, cover it with a damp cloth or plastic wrap to maintain humidity and prevent the dough from drying out.
- Let it ferment in a warm environment (around 30°C), such as an oven with a proofing function, or a warm corner of the kitchen. The proofing time is about 1 hour.
- After 1 hour, check if the dough has doubled in size. You can test by dipping a finger in flour and poking the dough. If the hole doesn't shrink or collapse, the fermentation is complete.
(4) Degassing and Shaping
- Gently remove the dough and place it on the work surface. Lightly punch the dough to release any trapped gas, restoring some of its elasticity.
- Use a knife or dough scraper to divide the dough into 8 equal portions, each about 63g.
- Roll each portion into a ball, then cover and let them relax for 10 minutes.
- After the dough has relaxed, flatten each ball, then fold the edges inward to form a round shape.
(5) Second Proofing
- Place the shaped dough balls onto a baking tray, leaving some space between each piece as they will expand during proofing.
- Cover with plastic wrap and let the dough proof for 40 minutes in a warm environment (around 30°C).
- After 40 minutes, check if the dough has expanded to 1.5-2 times its original size. If it has, the second proofing is complete.
(6) Baking
- Lightly dust the surface of the dough with flour.
- Preheat the oven to 180°C for 10-15 minutes.
- Place the baking tray in the middle of the oven and bake for 18 minutes.
- In the last few minutes, observe the color of the buns. If they are turning golden brown, cover the top with aluminum foil to prevent over-browning.
- After 18 minutes, remove the tray from the oven and let the buns cool on a wire rack.
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