OVERNIGHT YEAST PUMPKIN ROLLS — The dough for these beautiful pumpkin rolls is prepped the night before, which makes them perfect for those holiday dinners where there is always so much to do.
When it comes to big holiday dinners, I like to do as much prep work ahead of time as possible, so I can spend more time enjoying family and friends. Which is why I love these rolls!
The dough for these rolls is mixed up the day before, then kept in the refrigerator overnight. All you need to do in the morning is shape your rolls, let them rise, and bake.
I like to finish the shaping and baking process first thing in the morning, then move on to all of my other holiday menu items.
There’s nothing quite like a freshly baked rolled, especially when it accompanies a special holiday dinner. And with this recipe, you can have warm, fresh rolls with your meal, and do almost all of the work ahead of time!
My husband is not a big pumpkin fan (I know–weird!) but even he loves these rolls, with their very subtle pumpkin-spiced flavor.
More than anything, the pumpkin makes these rolls moist, and gives them a beautiful golden hue that’s perfect for Thanksgiving. Honestly, they’re almost too pretty to eat.
I highly recommend serving these with some homemade cinnamon honey butter–which can be made several days ahead of time.
I like to brush my rolls with an egg wash before baking, then sprinkle them with some rolled oats. Pecans or other nuts are also a great topping. And of course, you don’t have to sprinkle anything on top.
These Overnight Yeast Pumpkin Rolls can help make your holiday a little less stressful. They’re sure to become a Thanksgiving tradition.
Be sure to save this recipe for Overnight Yeast Pumpkin Rolls to your favorite Pinterest board for later.
Here’s what you’ll need to make Overnight Yeast Pumpkin Rolls
- Spices: pumpkin pie spice, salt
- Canned pumpkin
- 2 1/4 teaspoons active dry yeast
- 1 cup sugar, divided
- 1/2 cup warm water
- 6 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 cup milk
- 1/4 cup butter, cut into pieces
- 1 cup canned pumpkin
- 3 large eggs, divided
- Rolled oats, for topping (optional)
- In a small bowl, whisk together yeast, 1 teaspoon of the sugar, and the warm water. Let stand 5-8 minutes, or until yeast is foamy.
- In a large bowl, whisk together the flour, remaining sugar, pumpkin pie spice and salt.
- In a medium saucepan, heat the milk and butter over medium low heat until the butter is melted and the mixture is just warm. Do not overheat.
- Make a well in the center of the flour mixture, then add the yeast mixture, milk mixture, pumpkin, and eggs. Stir until a soft, batterlike dough forms, 1 to 2 minutes. Transfer dough to a large, lightly greased storage container. Cover and chill overnight.
- Remove dough from refrigerator and punch down. Turn onto a well-flour surface. Let rest 10 minutes. Meanwhile, lightly grease two 9x13-inch baking pans. Shape the dough into 24 balls and arrange in the prepared pans (12 per pan). Cover and let rise until doubled in size, about one hour.
- Preheat oven to 375 degrees. Whisk together the remaining egg and 1 tablespoon of water. Brush rolls with egg mixture. Sprinkle with rolled oats if desired.
- Bake for 20 minutes, or until golden brown. Cool slightly before serving.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 172Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 104mgCarbohydrates: 35gFiber: 1gSugar: 9gProtein: 5g
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Who Dished It Up First: Adapted from Better Homes and Gardens