Pumpkin Olive Oil Rolls | mysequinedlife.com

Pumpkin Olive Oil Rolls

Tender and fluffy pumpkin olive oil rolls are perfect for sandwiches, burgers, or just plain snacking on! This is an easy yeast dough recipe.
Course Breads
Cuisine American
Prep Time 2 hours 10 minutes
Cook Time 25 minutes
Total Time 2 hours 35 minutes
Servings 8 rolls
Calories 181kcal
Author Alyssa


  • 1 3/4 tsp active dry yeast
  • 1 1/2 tbsp granulated sugar
  • 1/4 cup milk (any will do)
  • 2 1/2 tbsp olive oil, plus extra for greasing/brushing
  • 1 tsp salt
  • 1 egg
  • 1/3 cup plus 1 tbsp pumpkin puree*
  • 2 cups plus 1 tbsp all-purpose flour


  • Add all ingredients to the bowl of a stand mixer fitted with the dough hook attachment and mix on medium speed until the dough is cohesive and elastic. It will be a little bit sticky but it shouldn't be overly sticky. If it's too sticky, add additional flour 1 tbsp at a time until the dough reaches the desired consistency.
  • Grease a bowl with olive oil and add dough, turning it over once or twice so that all sides are coated. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 1 hour to 1 hour 15 minutes. Dough will have puffed up, but it isn't entirely important if it fully doubles in size. Grease a work surface with olive oil and turn out the dough. Knead dough ball a few times and divide dough into 8 equally-sized pieces. Using hands round out each roll.
  • Grease a 9" round cake pan with olive oil and place rolls in the pan with equal spacing between. Cover and let rise again for 30 - 45 minutes, or until the rolls have expanded to cover the surface of the pan and are touching each other and the sides of the pan. Toward the end of this second rise time, preheat oven to 350 degrees F.
  • Bake rolls for 20 minutes, then remove pan from oven. Place an aluminum foil tent loosely over the pan and bake for an extra 5 or so minutes (the tent is to prevent the tops of the rolls from browning too much while the rest of the rolls finish baking). Remove from oven and brush additional olive oil over top. Let rolls cool for a few minutes in the pan, and then run a thin spatula or knife around the edges to loosen before removing individually.


*Be sure to use 100% pumpkin puree and not pumpkin pie filling, which has sweetener and spices added to it.
Adapted from King Arthur Flour


Serving: 1roll | Calories: 181kcal | Carbohydrates: 28.5g | Protein: 4.8g | Fat: 5.4g | Saturated Fat: 0.9g | Cholesterol: 21mg | Sodium: 303mg | Potassium: 96mg | Fiber: 1.4g | Sugar: 3.2g | Calcium: 20mg | Iron: 2mg