Pumpkin Yeast Rolls


1 large egg
¾ cup very warm water (approx. 120 degrees F)
¾ cup canned pumpkin, unsalted (or mashed, canned sweet potatoes)
1/3 cup vegetable oil
¼ cup sugar
¾ tsp. salt
3.5 cups bread flour or 3 cups plus 6 tablespoons white whole wheat flour
1 tablespoon gluten (optional)
1 package active dry yeast


One roll provides approximately: 155 calories, 4 g protein, 23 g carbohydrates, 1 g fiber, 5 g fat (0.5 g saturated), 11 mg cholesterol, 21 mcg folate, 0.5 mg iron, 100 mg sodium.

Note:  Bread flour was used in the recipe analysis. The optional ingredient is not included in nutritional analysis. 

Source:  Wheat Foods Council

pumpkin yeast rolls


Place ingredients in the bread machine in the order listed. Select the dough cycle and let the machine do its work.  (Check early in the cycle to make sure the dough is not too moist or too dry and add flour or water as necessary.)

Divide dough into 18 pieces and shape into rolls.

Place in two 8” X 8” greased pans and let rise until double in size. Bake for 20 minutes at 375 degrees F.

Let pans sit for 5 minutes on cooling racks before turning the rolls out onto the racks.

Rolls freeze well for up to 3 weeks in a re-sealable plastic bag.

Servings: 18 (1 roll/serving)