Jessie Takes Us Through Prepping The Thankful Pumpkin Rolls

Jessie Takes Us Through Prepping The Thankful Pumpkin Rolls


  • ¾ cup whole milk, boiling
  • 6 tablespoons butter
  • 1 egg
  • 1 teaspoon salt
  • ½ cup brown sugar
  • ⅓ cup white sugar
  • 1 cup canned pumpkin puree
  • 2 packages active dry yeast (½ ounces) plus 1 teaspoon white sugar
  • ¼ cup lukewarm water
  • 5 cups all-purpose flour
  • 28 pecan halves

Pumpkin Dinner Rolls (Qty: 28)

  1. Pour hot milk in a mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree, salt to the milk and combine well.
  2. In a small bowl, proof yeast in lukewarm water with a teaspoon of sugar. When it gets foamy (approximately 8-10 minutes) add to the pumpkin mixture.
  3. Beat in the egg, mix well.
  4. Gradually add the flour and mix with a dough hook in a standing mixer until well combined. The dough will be sticky.
  5. Kneed dough into a ball and place in a greased bowl and cover with a cloth. Let the dough rise in a warm place until it doubles in volume (about 1 hr).
  6. Take dough from the bowl and place on a floured cutting board. Cut 28 pieces and roll into balls.
  7. Using a paring knife, cut each dough ball on the sides 8 times. It should look like a flat flower.
  8. Poke the center of the flower dough ball with your finger to create an indentation, and insert the pecan for the stem.
  9. Place them, 2" apart, on a baking pan lined with parchment paper. Let them rise again (about 45 minutes).
  10. Preheat oven 350ºF and brush al the bread rolls with egg wash (1 egg and 1 tbs milk or water).
  11. Bake for 9-11 minutes until barely slightly golden. Do not over cook.

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