Pumpkin Parker House Rolls

These Pumpkin Parker House Rolls are the ultimate fall bread recipe—soft, pillowy, buttery, and subtly sweet with real pumpkin purée baked right into the dough. Each roll pulls apart with that signature Parker House fluff but gets a seasonal upgrade from warm pumpkin, a hint of maple, and the most irresistible golden-brown finish.

The pumpkin adds moisture and natural sweetness, giving the rolls an incredibly tender texture without making them taste like dessert. They rise beautifully, shape easily, and can be made into 8 large, pull-apart rolls or 16 smaller rolls perfect for a holiday basket. They’re delicious on their own, perfect with salted butter, and absolutely dreamy as sliders for leftover turkey or ham.

Whether you’re an experienced bread baker, or trying Parker House rolls for the first time, this recipe is approachable, reliable, and filled with bakery-style flavor.

From their buttery layers to their gorgeous autumn color, these Pumpkin Parker House Rolls are everything we love about comfort baking—seasonal, nostalgic, and impossible to eat just one. This is the fall bread recipe you’ll make again and again.

What ingredients do I need?

Whole milk – Warmed to activate the yeast and keep the dough soft.
Active dry yeast – Helps the rolls rise and become light and fluffy.
Honey – Adds natural sweetness and helps soften the dough.
Pumpkin purée – Adds moisture, color, and subtle fall flavor.
Egg – Enriches the dough, giving it structure and tenderness.
Unsalted butter – Makes the rolls soft and buttery.
All-purpose flour – Provides structure while keeping the rolls tender.
Kosher salt – Balances the sweetness and enhances flavor.
Ground cinnamon – Optional but adds warm fall aroma.
Maple syrup – Used in the filling for light caramel sweetness.
Flaky salt – Optional finishing touch for contrast and flavor.

• Room Temperature: Store in an airtight container for 2–3 days.
• Refrigerator: Store up to 5 days (reheat to soften).
• Freezer: Freeze baked rolls for up to 3 months. Thaw, then warm at 300°F for 8–10 minutes.
• Make Ahead: Shape rolls, cover tightly, and refrigerate overnight. Bring to room temperature and let rise 45–60 minutes before baking.

But, I Still Have A Few Questions…

How do I know when the rolls are done baking?
They should be golden on top and reach an internal temperature of about 190°F.

Can I make the dough ahead of time?
Yes. Refrigerate the dough after the first rise or refrigerate shaped rolls before the second rise.

Can I freeze these rolls?
Freeze baked rolls for up to 3 months. Thaw and warm before serving.

Do I have to use the cinnamon?
No. It’s optional, but adds a subtle fall flavor.

Can I use pumpkin pie filling instead of purée?
No. Pumpkin pie filling contains sugar and spices and will change the dough texture.

How do I make smaller rolls?
Slice the dough into 16 strips instead of 8. Bake 20–22 minutes.

Why did my rolls turn out dense?
The milk may have been too hot, the dough may not have risen long enough, or additional flour may have been added too quickly.

Can I use bread flour?
Yes, but the rolls will be slightly chewier rather than soft and fluffy.

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Pumpkin Parker House Rolls

Soft, buttery pumpkin Parker House Rolls with a hint of sweetness and warm fall flavor. Shape into 8 large rolls or 16 small rolls—perfect for holidays and cozy dinners.

Print Pin Rate

Servings: 8 rolls

Ingredients

• ▢ For the Dough
• ▢ 1 cup whole milk warmed to 105–110°F
• ▢ 2 teaspoons active dry yeast 1 packet
• ▢ 2 tablespoons honey
• ▢ ½ cup pumpkin purée
• ▢ 1 large egg
• ▢ 4 tablespoons unsalted butter softened
• ▢ 4 1/4 cups all-purpose flour
• ▢ 1 ½ teaspoons kosher salt
• ▢ Pinch ground cinnamon optional

For the Filling

• ▢ 4 tablespoons unsalted butter slightly melted
• ▢ 2 tablespoons maple syrup

For Finishing

• ▢ 2 tablespoons melted butter before baking
• ▢ 2 tablespoons melted butter after baking
• ▢ Flaky salt optional

Instructions

Activate the Yeast

• Stir together the warm milk, yeast, and 1 tablespoon of the honey. Let sit for 5–10 minutes, until foamy.

Make the Dough

• In the bowl of a stand mixer fitted with the dough hook, add flour, pumpkin purée, the remaining honey, egg, softened butter, salt, and cinnamon. Mix until the dough looks shaggy.

Knead

• Pour in the activated yeast mixture. Knead on medium speed for 6–8 minutes, until the dough is smooth, elastic, and tacky but not sticky. Add 1 tablespoon of flour at a time if needed.

First Rise

• Transfer dough to a greased bowl, cover, and let rise for 1–1 ½ hours, or until doubled.

Roll the Dough

• Punch down dough. Roll into a 16 x 10 inch rectangle. Brush with melted butter and drizzle evenly with maple syrup.

Choose Your Roll Size—

For 8 Large Rolls

• Slice into 8 strips (2 inches wide).
• Roll each strip into a coil.
• Place seam-side down in a greased 9 x 13 baking dish.
• Cover and rise for 45–60 minutes.
• Brush with melted butter and bake at 350°F for 30–32 minutes, until deep golden.

For 16 Small Rolls

• Slice into 16 strips (1 inch wide).
• Roll each strip into a coil.
• Arrange in a greased 9 x 13 pan plus a smaller pan, or two 8 x 8 pans.
• Cover and rise for 35–45 minutes.
• Brush with melted butter and bake at 350°F for 20–22 minutes, until lightly golden.

Finish

• Brush warm rolls generously with melted butter. Sprinkle with flaky salt if desired. Serve warm.

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