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Recipe Index Ā» Recipes Ā» Pumpkin & Olive Oil Pull Apart Rolls

Pumpkin & Olive Oil Pull Apart Rolls

Published by Meaghan on October 23, 2015 | last updated on March 24, 2022.

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Skip the store-bought package of buns– these soft Pumpkin & Olive Oil Pull Apart Rolls are easy enough for anyone to make. As slider buns, as your new go-to dinner date, or even dipped in a hearty bowl of your favorite soup– whatever incarnation you enjoy them in, they’re perfect. 

pumpkin-olive-oil-pull-apart-rols

It only took me 29 years to figure out my problem. And a debilitating one it was! From September – December, every year, it’s the season of Pumpkin everything. And I didn’t like pumpkin. Survival was a struggle.

It was real, ya’ll. So good thing this year, I was able to self-diagnose and resolve my issue.

pumpkin-olive-oil-pull-apart-rolls-2

It’s not with pumpkin. I actually like pumpkin (well, in certain recipes). My issue is with pumpkin ‘spice’.

Which actually makes me feel kind of dumb, because it’s well documented that I abhor cinnamon, and a lot of other nutty flavors, like nutmeg and allspice, so it is only logical that I would loathe pumpkin ‘spice’.

pumpkin-olive-oil-pull-apart-rolls-6

Now that I’ve gotten that all squared away, I’ve been going a little pumpkin crazy, well with pumpkin purée, not the pie filling, well because the ‘spice’. And these soft and savory rolls are by far my favorite thing I’ve discovered yet.

The pumpkin adds extra vitamins and fiber, without altering the doughy, yeasty bread taste in anyway.

pumpkin-olive-oil-pull-apart-rolls-5

So basically, they’re more healthy than regular rolls, and they taste amazing, and because they have pumpkin in them they’re pretty much mandatory at Thanksgiving and any other Autumn-related gathering.

pumpkin-olive-oil-pull-apart-rolls-3

A soft, yeasty roll that’s easy to make and straight-forward enough even for the novice baker. These Pumpkin & Olive Oil Pull Apart Rolls are perfect colored, and flavored, for the Holiday season and packed with all the benefits pumpkin can offer.

As a side to dinner, plain with a pat of butter, as slider buns, or even dunked in a bowl of your favorite soup– these pull apart rolls are a must have!

If you’ve tried this PUMPKIN & OLIVE OIL PULL APART ROLLS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Pumpkin & Olive Oil Pull Apart Rolls

Soft, yummy yeasty rolls flavored with a fall favorite, these pumpkin dinner rolls are easy enough for anyone to make and enjoy.
4.67 from 3 votes
Print Pin Rate
Course: Appetizer, Bread, Side Dish
Cuisine: American
Prep Time: 1 hour 45 minutes
20 minutes
Total Time: 2 hours 5 minutes
Servings: 8
Calories: 186kcal
Author: Meaghan @ 4 Sons R Us
Prevent your screen from going dark

Ingredients

  • 1 3/4 tsp active dry yeast
  • 1 1/2 tbsp sugar
  • 1/4 cup milk
  • 2 1/2 tbsp olive oil + extra for greasing/brushing
  • 1 tsp salt
  • 1 egg
  • 1/3 cup + 1 tbsp plain pumpkin puree
  • 2 cups + plus 1 tbsp flour
US Customary - Metric

Instructions

  • In the bowl of a stand mixer, use the dough hook attachment to mix all of the ingredients listed together, at a medium speed, until evenly incorporated and everything pulls together into an elastic, slightly sticky dough ball.
  • Use the extra olive oil to grease the inside of a large bowl. Use your still oiled hands, and then pick up the dough and transfer to the prepared bowl, turning it over just until all sides are coated with the older be oil too. Cover the bowl, we use plastic wrap or a dish towel, and let the dough rise in a warm place until it has sufficiently risen (but not necessarily doubled in size), about an hour to an hour and 15 minutes. Grease a work surface, such as a clean, clear kitchen counter, with olive oil and then turn out the dough onto the prepared surface. Knead the dough For about a minute and then pull it apart into roughly 8 equally-sized pieces, gently rounding out each into a ball again.
  • Grease a 9" round cake pan with olive oil and place all 8 rolls in the pan with equal spacing between. We got seven in an outer circle with the eighth in the middle. Cover and let the dough 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.
  • Bake the rolls at 350 degrees for 20 minutes. Remove the pan from the oven, and carefully form a loose aluminum foil tent over it and bake for another 5 minutes. Remove the bread from the oven and brush the tops of the rolls with some additional olive oil. Let the rolls rest and cool for five minutes , and then gently run a butter knife around the edges to loosen the rolls before removing them individually.

Notes

adapted from My Sequined Life

Nutrition

Calories: 186kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 304mg | Potassium: 97mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1631IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg
Did you make this recipe?Share it on Instagram @4sonsrus or tag #4sonsrus!

Pictures Updated 11/16/16

pumpkin-olive-oil-pull-apart-rolls-pin

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Hi! I’m Meaghan

Welcome to my kitchen. Pull up a chair and get ready to dig into family friendly, easy recipes and meal ideas. I’m a self proclaimed, proud pickle snob and cheese lover. Aside from that, I’m also the mom to 4 busy boys, elementary school through college aged. My boys keep my husband and I busy, and boy, do they like to eat. A lot. Read more...

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Comments

  1. Kathryn says

    October 29, 2015 at 8:10 pm

    I love both pumpkin puree and pumpkin spice, but I’m so glad you figured out your aversion so you could at least enjoy some of the pumpkin goodies! Like these rolls… they look and sound divine! Can’t wait to give these a try and continue to indulge in ALL things pumpkin šŸ™‚

    Reply
    • 4 Sons 'R' Us says

      October 29, 2015 at 9:34 pm

      Better late than never, right?

      Reply
  2. Carlee says

    October 29, 2015 at 10:27 pm

    What pretty rolls. The fact that they add vitamins and moisture to the rolls is nice too! What a great idea!

    Reply
    • 4 Sons 'R' Us says

      October 29, 2015 at 10:45 pm

      Thanks, Carlee!

      Reply
  3. goatsandgreens says

    November 4, 2015 at 5:55 pm

    While I love those pumpkin spices, it’s really inspiring to see a pumpkin recipe without them!

    Reply
    • 4 Sons 'R' Us says

      November 4, 2015 at 9:35 pm

      It’s wonderful to finally know that pumpkin can be so accommodating, with a little something for everyone to love.

      Reply
  4. Genie says

    November 18, 2016 at 4:00 pm

    Those do look good!

    Reply
  5. Julia Baurain says

    November 18, 2016 at 6:53 pm

    Pumpkin rolls are the best! I will have to try them with olive oil some time.

    Reply
  6. Julianna says

    November 18, 2016 at 10:31 pm

    Very yummy! How cool that we both brought Pumpkin Rolls to Fiesta Friday this week! Great minds think alike! šŸ˜€

    Reply
  7. Petra says

    November 22, 2016 at 11:47 am

    The rolls looks delicious and the colour is great! When I first ate pumpkin it was in a pumpkin pie and I have to admit I didn’t like it at all. It took me years to like it again and like you, it was about the spices. I like the usual suspects but for some reason not with pumpkin. The use of pumpkin in bread rolls sounds ideal! Happy FF! šŸ™‚

    Reply

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Welcome to 4 Sons ‘R’ Us

Hi! I’m Meaghan. Welcome to my kitchen. Pull up a chair and get ready to dig into family friendly, easy recipes and meal ideas.

I’m a self proclaimed, proud pickle snob and cheese lover. Aside from that, I’m also the mom to 4 busy boys, elementary school through college aged. My boys keep my husband and I busy, and boy, do they like to eat. A lot.

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