Pumpkin Pull-Apart Rolls from Sunset Magazine. Fluffy golden rolls with pumpkin or other squash puree. Freeze and bake roll instructions.
Breads, General Information

Pumpkin Pull Apart Rolls – Tasty Tuesdays Linky Party

Happy National Homemade Bread Day! I love homemade bread, and have plenty of recipes on the site including quick breads and yeast breads.

But Thanksgiving is coming and I wanted to add something a little special to the collection: Pumpkin Pull Apart Rolls.

Pumpkin Pull-Apart Rolls from Sunset Magazine. Fluffy golden rolls with pumpkin or other squash puree. Freeze and bake roll instructions.

I have had this recipe saved from Sunset Magazine since 2007, and I finally had some pumpkin on hand to actually make them. They have a lovely golden color to them and are so soft and fluffy.

These would be fabulous for Thanksgiving dinner, and you can partially bake them ahead of time and just heat them up before serving. They do stale pretty quickly, so I would not recommend baking them several days ahead and serving.

Be sure to use pumpkin or squash WITHOUT seasoning in it. Some are pre-seasoned with cinnamon and nutmeg. Be sure to check the ingredients if using canned pumpkin.

Pumpkin Pull-Apart Rolls

Prep time2 hours, 15 minutes
Cook time20 minutes
Total time2 hours, 35 minutes
Meal type Bread
Occasion Autumn, Thanksgiving
From magazine Sunset Magazine
Pumpkin Pull-Apart Rolls from Sunset Magazine. Fluffy golden rolls with pumpkin or other squash puree.


  • 1 1/2 cup warm milk
  • 2 1/4 teaspoons yeast (1 packet)
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 egg
  • 3/4 cups pureed pumpkin or other squash
  • 5 tablespoons vegetable shortening
  • 4-5 cups all purpose flour
  • 2 tablespoons butter
  • 2 teaspoons flour, poppy seeds, or sesame seeds


Combine milk, yeast, sugar and salt in a large bowl. Let proof for 5 minutes. Beat in egg.
Add in pumpkin puree and shortening until combined.
Add 1 1/2 cups flour and stir to combine. Add more flour 1/2 cup at a time until dough sticks to spoon and pulls away from the sides. You may not use all 5 cups of flour.
Preheat oven to the lowest possible setting. Lightly flour the counter and knead the dough for about 2 minutes. If it is too sticky add slightly more flour, but the dough should be soft.
Put dough in a large greased bowl and cover with a towel. Turn oven off and put the dough in to rise until doubled, about 1 to 1 1/2 hours.
Spray (or butter) a 9 x 13 pan or baking sheet.
Punch down dough turn out on a lightly floured counter and knead dough for another 5-7 minutes until smooth and supple. Divide dough into 4 balls, then divide the 4 balls into 6 balls for a total of 24.
Shape each ball into a round roll and place in pan so barely touching. Brush with melted butter and sprinkle with flour or seeds. Cover pan with plastic wrap.
Let rise for 30 minutes. After about 20 minutes, preheat oven to 400 degrees. Bake rolls for 20 minutes until golden brown.

For freeze and bake rolls: bake 10 minutes, let cool, wrap tightly in plastic wrap or aluminum foil and freeze. To bake, let rolls come to room temperature and bake at 400 degrees until golden brown.


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Tasty Tuesdays Linky Party

Dina from Savvy in the KitchenMaria from Maria  Magdalena Living Ideas, Danielle from Creatively Homespun, Audrey from That Recipe, and Ashley from Forgetful Momma are our co-hosts for November!

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Until next time, happy eating!


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