Gluten Free Pumpkin Dinner Rolls

These soft and fluffy Gluten Free Pumpkin Dinner Rolls are a perfect side for any fall meal. The light sweetness from the pumpkin gives them a cozy seasonal flavor. With their golden tops and soft insides, they go great with soups, savory dishes, and of course the perfect side dish for Thanksgiving Dinner. Whether brushed with butter and sea salt or served with your favorite spreads, these rolls will add warmth and comfort to your meal.

Recipe Ingredient Notes

Caputo Fioreglut: I highly recommend using Caputo Fioreglut Gluten Free Flour to make this gluten free pumpkin dinner rolls. It was specifically designed to be used in gluten free bread recipes (and of course gluten free pizza). It is imported directly from Italy and sold on Amazon as well as in some local grocery stores. This flour is super fine, without any gritty texture. It also contains gluten-free wheat starch. If you are allergic to wheat, do NOT use this product. You can read more about Gluten Free Wheat Starch here: What is Gluten Free Wheat Starch?

Sorghum Flour: While testing this pumpkin dinner roll recipe, I found that adding a second flour improved both the structure and flavor of the dough. Sorghum Flour helps make the dough stronger, which leads to a better structure in the finished product.

Pumpkin Puree: Be sure to use 100% canned pumpkin and not pumpkin pie filling when preparing this recipe. I prefer using canned pumpkin seems to be more consistent but if you have homemade pumpkin puree on hand you can use that as well.

Milk Powder: This is an option ingredient. The added milk powder helps with the browning of the rolls. It also enhances the flavor. Whole Milk or Non-Fat Milk Powder can both be used here.

Active Dry Yeast: I prefer using active dry yeast, which you need to activate in warm liquid before adding to the dough. If you only have instant yeast, you can use that too. Clearly you don't need to activate it in warmed milk beforehand. Add it directly to the dry ingredients.

Fresh Sage & Garlic: I love topping the finished pumpkin rolls with sage garlic butter. The flavors pair so well with the pumpkin and the spices.

Pumpkin Pie Spice: This gives the rolls a little fall flavor. You can use storebought pumpkin pie or just make your pumpkin pie spice.

Recipe Testing Notes

I’ve been dreaming of pumpkin dinner rolls for months and thought they’d be an easy recipe to develop. But pumpkin can be tricky - it adds extra moisture that can throw off the dough’s consistency. Balancing that while trying to achieve a fluffy texture is a challenge.

One thing that really helped was blotting the pumpkin with paper towels before adding it to the gluten free dough. I know it seems like an extra step, but it’s worth it! Removing the excess water prevents the dough from becoming too sticky or heavy, making it much easier to work with.

How to blot pumpkin (remove excess water)

Blotting pumpkin to remove excess water is a simple but important step to control moisture in your dough.

1. Start by measuring out 150 grams of pumpkin puree and place it in the center of a few layers of paper towels or a clean kitchen towel.
2. Flatten the puree slightly to create a thin layer, which increases surface contact with the towels, making it easier to absorb the moisture.
3. Next, place more paper towels or another clean towel on top and press down gently. Be careful not to press too hard - you only want to remove the excess moisture, not dry out the puree completely.
4. If the towels become very wet, replace them with fresh ones and blot again until the pumpkin feels less wet but still moist.
5. Once you've removed the excess water, weigh the puree to ensure you have 120 grams for the dinner rolls. If you're a few grams short, it’s fine to add that missing amount without blotting it.

Gluten Free Pumpkin Dinner Rolls Dough

It is important to mention that gluten free bread dough is very different than "traditional" bread dough. So do not be surprised if your dough looks more like cake or muffin batter. DO NOT add more flour! Trust me with this.

1. To activate the yeast, warm the 50 grams of whole milk in a small bowl in a microwave for 15-20 seconds. You want the milk to be around 110F (No hotter than 115F or you will kill your yeast). I recommend using a digital thermometer to check the temperature.
2. Sprinkle the yeast and a pinch of sugar over the warmed milk and allow it to sit for 10-15 minutes. The yeast will be ready when it looks bubbly and frothy. If your yeast isn't bubbly and frothy after 10 minutes, it's likely dead and shouldn't be used in any recipe.
3. While the yeast is "waking up", warm the remaining milk and melt the butter. You can do this in a small pot on the stove or a microwave-safe bowl. Add the pumpkin spice to the warm liquid. This will "bloom" the spices and make them more flavorful. It is important to mention this mixture must be between 110-114F before adding it to your dry ingredients.

4. In the bowl of a stand mixer fitted with the paddle attachment (or dough hook), combine the gluten-free flour, light brown sugar, milk powder, and kosher salt. Mix on low speed for 30 seconds to whisk the dry ingredients together.
5. Add the blotted pumpkin puree (120 grams) and egg yolk to the dry mixture, followed by the activated yeast mixture.
6. Once the butter and milk mixture reaches 110-114°F, turn the mixer to low speed and slowly add the liquid to the bowl while the mixer is running. Turn off the mixer and scrape down the side of the bowl and paddle to ensure all ingredients are well incorporated.
7. After all the ingredients are in the bowl, turn the mixer to medium-high speed and mix the gluten free pumpkin dinner roll dough for 2-3 minutes. As it mixes, the flour will hydrate, and the dough will begin to thicken.
8. Spray a flexible spatula with some nonstick kitchen spray and use it to scrape the mixed dough down from the sides and form into a dough ball. Allow the dough to rest for 10 minutes.

Shaping & Proofing Pumpkin Dinner Rolls

I love baking those pumpkin dinner rolls in a muffin tin. They are the perfect size plus they all bake evenly with crispy edges. And they look super cute.

1. Spray a muffin tin with non-stick cooking spray and set it aside. I prefer to bake my dinner rolls in every other muffin cup to create more space around each roll, allowing for better air circulation and even heat distribution. This results in larger, taller pumpkin rolls.
2. Transfer the rested pumpkin roll dough to a lightly floured kitchen counter.
3. Using a kitchen scale, weigh the entire dough and divide by six—my portions typically weigh around 100 grams each.
4. Next, divide each portion into 3 smaller pieces, aiming for equal size.
5. Gently roll each of the 3 dough pieces into small balls. You can flatten them slightly if you prefer.
6. Place the three dough balls together in one muffin cup, arranging them so they touch slightly. This helps them support each other as they rise and bake, creating a lovely pull-apart effect.
7. Repeat this process for the remaining dough. If you’re using every other cup, leave the empty cups to allow for better airflow and optimal baking. At this point, you may refrigerate the unbaked dinner rolls for up to 24 hours before baking. Make sure to cover them well.
8. Once all the dinner rolls are shaped, cover them with a clean tea towel. Let the dough rise in a warm place until they are about 50% larger in size. Depending on how warm your kitchen or proofing environment is, this can take 45 to 60 minutes. In warm, humid conditions, the dinner rolls will proof more quickly.

How to bake Gluten Free Pumpkin Dinner Rolls

Around 45 minutes into the proofing process, preheat the oven to 350F. If you use your oven as a proofing spot, please make sure to remove your rolls before turning on your oven.

1. Once the gluten free pumpkin bread rolls are about 50% larger in size, brush them with egg wash (you will not use all of it. You can store leftover egg wash for 7 days in your fridge).
2. Bake the rolls for 18-20 minutes, until they are golden brown and their internal temperature is around 190F-195F (you can test this with a digital thermometer insert in the center of a roll)
3. OPTIONAL: This is optional but a tasty optional step. While the gluten-free dinner rolls are baking, finely chop a handful of fresh sage and a few garlic clices. You can also use a Microplane and grate the garlic. In a small saute pan melt butter. To the melted butter add the garlic and parsley and sautee for 1 minute over medium-low heat until fragrant. Remove from heat.
4. As soon as your rolls are fully baked, take them out of the oven and immediately brush them with sage garlic butter or plain melted butter. Don't be stingy with the butter. Sprinkle with flaky sea salt.
5. Allow for the rolls to cool for 5 minutes in the muffin pan beforemoving them to a cooling rack. I recommend running a butter knife around the sides of the pan to make sure the rolls don't stick to the sides of the pan.
6. Serve them right away or allow them to cool completely and store them for later use.

Storage & Freezing

One advantage of testing a recipe repeatedly is that you end up with plenty of leftovers, which gives you the opportunity to experiment with the best ways to store them. If you’re making these rolls ahead of time, I recommend skipping the sage butter and flaky sea salt until you're ready to serve them for the freshest result.

While these gluten free pumpkin dinner rolls taste best straight from the oven, they store well at room temperature. Be sure they are fully cooled before storing. Once cooled, transfer them to a ziplock bag or an airtight container and keep them at room temperature.

Although they won’t be quite as light and fluffy the next day, you can quickly revive them. Microwave them for 15-20 seconds, or wrap them in foil and reheat in a 300°F (150°C) oven for about 10 minutes. If you like, brush them with additional melted butter after reheating for an extra touch of softness.

Freezing Instructions

To freeze the pumpkin dinner rolls, let them cool completely to room temperature. Freezing them while still warm can cause excess moisture and freezer burn. Once cooled, wrap each roll tightly in plastic wrap to keep them from drying out and prevent freezer burn.

After wrapping, place the rolls in a freezer-safe resealable bag or airtight container. Squeeze out as much air as possible to maintain freshness. Label the bag with the date and store the rolls in the freezer for up to 3 months.

When ready to serve, thaw the rolls at room temperature, then warm them in a 300°F (150°C) oven for 10-15 minutes, or until heated through. If desired, brush them with melted butter before serving for a fresh-from-the-oven finish.

How to serve Pumpkin Dinner Rolls

Serving pumpkin dinner rolls can be a fun way to complement a cozy meal, especially during fall. Here are some ideas for serving them:

With Flavored Butters

• Sage Butter: Brush your pumpkin rolls with melted sage butter for a savory, herbaceous touch. The warm, earthy flavors pair beautifully with the sweetness of the pumpkin.
• Honey Butter: A simple mix of butter and honey adds a sweet and creamy element that enhances the pumpkin’s natural flavor.
• Maple Cinnamon Butter: For a more fall-inspired option, serve with a whipped butter mixed with maple syrup and cinnamon.

As a Side Dish

• Holiday Dinners: Pumpkin dinner rolls are perfect alongside a holiday meal, such as Thanksgiving or Christmas. Serve them with turkey, ham, or roast beef, and use them to mop up gravy.
• Soups & Stews: These rolls pair wonderfully with hearty fall soups like butternut squash, pumpkin soup, or creamy chowders. Their softness complements the richness of the soup.
• Salads: Serve them with a fall-inspired salad, like one with roasted vegetables, cranberries, and nuts, for a balanced meal.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.