Pumpkin Bread Rolls (4 Ingredients, Yeast-Free)

These Pumpkin Bread Rolls are big, simple rolls with crispy outer edges, and a fluffy soft crumb. They are the perfect Thanksgiving side rolls for bread lovers made with just 4 ingredients and no yeast.

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I love making my Sweet Potato Bread Rolls, but for perfect fall flavors, I wanted to make a larger version full of pumpkin! I managed to create a recipe so simple that you only need 4 plant-based ingredient to whip them up!

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Pumpkin Bread Rolls

These Pumpkin Bread Rolls are big, simple rolls with crispy outer edges, and a fluffy soft crumb. They are the perfect Thanksgiving side rolls for bread lovers made with just 4 ingredients.

5 from 2 votes

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Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes mins

Course: Side Dish

Cuisine: American

Servings: 7 big rolls (or 14 small)

Calories: 374.4 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 4 cups Self-Rising Flour - note 1
• ▢ ¾ cup Pumpkin Puree - note 2
• ▢ 5 tablespoons Mild-Flavor Olive Oil - note 3
• ▢ 1 cup Almond Milk - note 4

Optional

• ▢ 2 tablespoons Unrefined Sugar
• ▢ 1 teaspoon Salt
• ▢ 1 teaspoon Pumpkin Pie Spices

Instructions

• In the bowl of your stand mixing or a large mixing bowl, whisk the self-rising flour, salt, and spices if used.
• Add the pumpkin puree, oil and milk, and use the dough hook attachment to knead on low speed (Speed 2 of my KitchenAid stand mixer).
• Knead for 2-3 minutes until it forms a smooth bowl. If too wet, sprinkle more flour as you knead. If too dry, add a little water or extra pumpkin puree. You can also knead by hand, with lightly-oiled finger to avoid the dough to stick to your fingers.
• Divide the dough into 14 balls for small bread rolls, or into 7 balls for large big bread rolls as seen in my pictures.
• Knead each dough ball a few times and form a smooth dough ball.
• Place the balls onto a large baking sheet, leaving two thumbs of space between them. They grow a lot in the oven.
• Let the dough rest for 25 minutes at room temperature before baking.
• Preheat the oven to 350 °F (180 °C). Brush a little almond milk on top of each bread roll to create a crunchy bread. Sprinkle seeds on top if desired like pumpkin seeds or sesame seeds.
• Bake the bread rolls for 25-28 minutes at 350 °F (180 °C) until golden and cracked on top.
• Let the rolls cool down for 1-2 hours on a cooling rack before serving.

Notes

Note 1: Make your batch of self-rising flour by stirring 4 cups of all-purpose flour with 2 tablespoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.

Note 2: I use canned pumpkin puree. It has no added oil and no added sugar. Don’t use pumpkin pie filling. You can use homemade pumpkin puree if you like.

Note 3: You can use other oils, but make sure you pick a light-flavored oil so it doesn’t add a strong taste to the bread. I don’t recommend coconut oil, which forms lumps when melted and in contact with cold pumpkin puree.

Note 4: Any plant-based milk works, like soy milk, oat milk, or coconut milk.

Storage: You can store the pumpkin bread rolls wrapped in a towel at room temperature for 2 days. After 2 days, the bread hardens.

Make Ahead: You can make the dough ahead. Store it in the fridge overnight in a mixing bowl wrapped with plastic wrap. Bring the dough back to room temperature 3 hours before shaping and baking. 

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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Nutrition

Serving: 1roll | Calories: 374.4kcal | Carbohydrates: 57.7g | Protein: 9g | Fat: 11.7g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 7.6g | Sodium: 381.8mg | Potassium: 127.6mg | Fiber: 2.6g | Sugar: 4.6g | Vitamin A: 4087.5IU | Vitamin C: 1.2mg | Calcium: 62.7mg | Iron: 1.1mg | Magnesium: 24.3mg | Phosphorus: 78.8mg | Zinc: 0.7mg

Ingredients and Substitutions

You only need 4 ingredients to make the dough for these pumpkin rolls.

• Self-Rising Flour: If unavailable, make your own by mixing 4 cups all-purpose flour with 2 tablespoons baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
• Pumpkin Puree: Use unsweetened canned pumpkin puree or homemade puree. Avoid pumpkin pie filling, as it contains spices and sugar.
• Light Olive Oil: Other neutral oils like canola, sunflower, or avocado oil work well. Avoid coconut oil, as it solidifies upon contact with cold pumpkin puree.
• Almond Milk: Any plant-based milk like soy, oat, or coconut milk is suitable. Choose full-fat versions for richer rolls.

How to Make Pumpkin Bread Rolls

These rolls are crazy easy to make!

Combine all the ingredients in the bowl of a stand mixer.

Knead the dough for a few minutes until it forms a ball.

Place the dough on your benchtop.

Slice the dough log into 8 portions of similar size.

Roll small dough balls and place them on an oiled baking sheet.

Brush the balls with almond milk and bake them for 25-28 minutes at 350 °F (180 °C).

Carine’s Baking Tips

This recipe is so easy, but here are a few more tips to make it perfect every time!

1. Adjusting Dough Consistency – If the dough feels too sticky, sprinkle in more flour as needed. If it’s too dry, add a bit more almond milk or pumpkin puree.
2. Flavor Variations – Add rosemary, thyme, or garlic powder to the dough for a savory twist. For sweet rolls, mix in cinnamon and sugar.
3. Shaping Trick – Lightly oil your hands when shaping the dough to prevent it from sticking.
4. Seed Toppings – Try adding toppings like sesame seeds, poppy seeds, or chopped nuts for extra crunch and flavor.
5. Proofing Tip – Place the dough balls in a slightly warm area to speed up resting time, but avoid direct heat, which can overproof them.
6. Freezing the Dough: Shape the rolls, freeze them on a baking sheet, then transfer to freezer bags. Thaw the rolls at room temperature and bake when ready.
7. Double the Batch: These rolls freeze well after baking. Double the recipe and freeze leftovers in airtight bags for quick meals.
8. Crunchy Crust Option: Brush the rolls with olive oil instead of almond milk before baking for a crispier exterior.

More Easy Bread Recipes

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Sweet Potato Bread Rolls

2-Ingredient Bread

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