Soft, fluffy pumpkin dinner rolls made with just 2 ingredients! This easy, no-yeast recipe comes together in about 30 minutes and is the perfect addition to fall dinners.
Ingredients
- 2 cups self-rising flour plus extra for dusting
- 1 cup pumpkin puree
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the self-rising flour and pumpkin puree. Stir until a dough forms.
- Transfer dough to a lightly floured work surface. Knead for 1–2 minutes until the dough is smooth and cohesive. It will be soft but should hold its shape.
- Divide dough into 10 equal portions and roll each into a smooth ball. Place onto the prepared baking sheet at least 2 inches apart.
- Bake for 18–22 minutes, or until the rolls are puffed and lightly golden on the bottom. Serve warm.
Notes
Optional, but I like to add a pinch of salt (preferably flakey sea salt).
Try adding 1 Tbsp brown sugar and a dash of pumpkin pie spice or cinnamon to the dough for a tasty twist.
Best enjoyed freshly baked but can be store at room temperate for up to 2 days. Reheat in the microwave for 10 seconds.
Nutrition
Calories: 99kcal | Carbohydrates: 20g | Protein: 3g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 2mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3813IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
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