Learn all about “make ahead bread” and how it can make your holiday baking easier, simpler, and stress-free – like these gorgeous & fluffy Pumpkin Dinner Rolls! 

These fluffy Pumpkin Dinner Rolls will become your favorite during the holiday season!

To start off the last month of 2014, we’re kicking off with a bang alongside my friend Donna Currie of the food blog, Cookistry. Donna just published her first cookbook, Make Ahead Bread: 100 Recipes for Melt-In-Your-Mouth Fresh Bread Everyday (If you’d like an autographed copy, you can order one from Barbed Wire Books) and we’re celebrating with recipes & giveaways galore! The first thing you need to know about Dona’s new book is that it basically divides all the recipes into two steps:

  • Step One – mix and knead the dough, then let it rest for 1-2 days while you enjoy life!
  • Step Two – bake and enjoy fresh bread at your leisure.

This book is packed with some amazing recipes for savory dinner rolls, breadsticks, pastries, sandwich breads, buns, loaves, and SO much more! Her method is fantastic because honestly, sometimes we don’t have a full 3-4 hours to dedicate ourselves to making a loaf of bread. Get this bread for a novice bread that wants to take it slow or an expert baker that needs to juggle life & other things between baking loaves of bread.

These fluffy Pumpkin Dinner Rolls will become your favorite during the holiday season!

To celebrate this new book, sponsors have come together to offer some amazing prizes – be sure to check out the other recipes from food bloggers all around the USA and enter to win a prize! For the giveaway, we’d like to thank our sponsors who generously offered some fantastic prizes:

Enter to win this HUGE giveaway!

Pumpkin Dinner Rolls

Print Recipe
These fluffy Pumpkin Dinner Rolls will become your favorite during the holiday season!


  • Cornmeal to dust the pan
  • 1 cup canned pure pumpkin
  • ½ cup room temperature water
  • 2 ¼ teaspoons active dry yeast
  • 2 tablespoons honey
  • 3 ½ cups bread flour
  • ¼ cup nonfat dry milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt


  • In your mixer bowl, stir together the pumpkin, water, yeast, and honey.
  • Add the bread flour, dry milk, butter, and salt and knead for about 6-8 minutes, until smooth.
  • In a greased bowl in a warm area, let rise for an hour until double in size.
  • Punch dough down and form into 10-12 rolls, placing in a cornmeal dusted oven safe pan.
  • Cover and let sit overnight.
  • When ready to bake, turn oven to 375F and bake until golden brown.

a Rafflecopter giveaway

Disclaimer: Sponsors supplied us with free items and a free copy of Donna’s new book, but we were under no obligation to share this. I’m sharing it because I stand behind this book – it’s an awesome addition to your cookbook collection!

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  1. We are bread addicts here..homemade all kinds..but, our fave or the one I am requested to make the most is my dark pumpernickel knots with onions. so so good.
    Thanks for the great giveaway!.

  2. I like wheat bread.

  3. This looks like a fantastic prize- I love baking bread!

  4. Lilia Beltran says:

    Do biscuits count? Cuz I am all about those babies!! 😉 As far as yeast bread…Loooooove homemade wheat bread!

  5. I love baking with my Sourdough starter!

  6. I love sourdough bread

  7. cornbread, freshly baked, slathered in melted butter