Pumpkin Parker House Rolls

These Parker House Rolls are tender, light and fluffy, super soft on the inside and pumpkin flavored! No holiday table is complete without these perfect rolls. 

Why these rolls are the best

These. Rolls. Are. Everything. They are pure perfection. Soft and tender, light and fluffy, brushed with lots of melted butter, topped with sea salt and finally drizzled with honey. Yeah, you got that right! These rolls are where it’s at. These rolls are what regular dinner rolls want to be when they grow up.

I don’t think I’ve ever had rolls softer than these Parker House rolls. While there are many variations of these rolls, I decided to go with a pumpkin version, because it’s that time of the year. I personally love pumpkin in breads especially when you throw in some pumpkin pie spice. The smell alone is heavenly.

Ingredient Notes

Dough

• Sugar – Sugar is important when making any type of bread or rolls, it’s what makes it soft and tender by absorbing some of the water and slowing down the formation of gluten strands. Sugar is what feeds the yeast.
• Flour – All purpose works perfectly fine. If you’d like to make these rolls gluten free be sure to add 1 1/2 teaspoons of xanthan gum alongside your gluten free flour.
• Pumpkin – A can of pumpkin puree, whichever brand you prefer.
• Spices – Pumpkin pie spice to really round out that pumpkin flavor.
• Yeast – Active yeast is needed for this recipe if you’re wondering about the freshness of your yeast I have some information below. Instant yeast can be used as well. The difference between active dry yeast and instant yeast is that active dry yeast needs to be activated first, whereas with instant yeast it’s not necessary.
• Water – It’s super important to make sure your water is lukewarm. The best temperature of the water should be anywhere from 95 degrees to 105 degrees for this. You don’t really want anything warmer, as it will kill the yeast.

Topping

• Honey – Just a sweet little drizzle, this ingredient is optional but it really does make these rolls extra special.
• Salt – Flaky sea salt, also optional but it’s perfect to add along with the honey for that sweet and salty flavor.

How To Make Pumpkin Parker House Rolls

Dough

1. Activate the yeast: In  a medium sized bowl combine the water, yeast and a tsp of brown sugar from the 1/3 cup. Let this rest for 10 to 15 minutes until the yeast dissolves and gets frothy.
2. Combine the wet ingredients: Attach the dough hook to the mixer. Add the yeast to the bowl of your mixer, then add the milk, butter, eggs, pumpkin, and the rest of the brown sugar. Stir to combine. Mix in the pumpkin spice and salt.
3. Incorporate the flour: Start by adding 4 cups of the flour and mix on medium-low speed until combined. Keep adding flour 1/2 cup at a time until the dough starts to pull away from the side of the bowl, but is still slightly sticky. I used a total of 6 1/2 cups of flour. Keep kneading the dough in the mixer for about 5 minutes.
4. Let the dough rise: Spray a large bowl with cooking spray. Shape the dough into a ball and transfer it to the bowl. Spray the top of the dough as well, cover the bowl with plastic wrap or a damp kitchen towel. Allow the dough to proof in a warm space for about 1 1/2 hours until doubled in size. See notes.
5. Punch the dough: Once the dough has doubled in size, remove the plastic wrap from the bowl and punch down the dough, to remove the air from it.

Assembly

1. Cut the dough: Transfer it onto a clean work surface and roll it out into approximately 12×16-inch rectangle. Cut the dough into 32 equal size rectangles, 2×3-inches each. See video on how to do it.
2. Assemble the rolls: Brush the rectangles with melted butter, using about 2 tbsp of melted butter. Take each rectangle and fold it in half. Place the roll in a 9×13 inch baking dish, smooth side up. Repeat with remaining rolls.
3. Preheat your oven to 350 F degrees.
4. Second rise: Cover the rolls with plastic wrap and let them rise for another 30 minutes until doubled in size. Brush them with remaining 2 tbsp of butter and sprinkle with flaked salt.
5. Finish the rolls: Transfer the rolls to the oven and bake for 20 to 25 minutes, or until the rolls are golden brown. Drizzle honey over them, if preferred, and serve warm.

FAQs and tips

Leftovers

You can store these parker house rolls right on the counter wrapped in foil or plastic wrap for up to 5 days.

Freezing

You can freeze them either before baking, right after you shape them into rolls, or after baking. Make sure you properly wrap them with plastic wrap and freeze them until ready to eat. Remove them from the freezer 2 hours before popping them in the oven, this will give them enough time to thaw out.

You can also freeze the rolls after you’ve baked them and allowed them to cool completely. I usually place mine in a freezer bag, about 6 rolls in a bag and freeze them until I’m ready to eat them. I just take them from the bag and microwave them for about a minute or until warm and thawed.

Craving More Binge Worthy Bread?

• Hawaiian Sweet Rolls
• Portuguese Sweet Bread Rolls
• Best Ever Dinner Crescents
• Classic Dinner Rolls
• Honey Rolls

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Pumpkin Parker House Rolls

4.41 from 5 votes

Prep: 30 mins

Cook: 20 mins

Rising Time: 2 hrs

Total: 50 mins

Author: Joanna Cismaru

Serves: 32

Print Pin Rate

These Parker House Rolls are tender, light and fluffy, super soft on the inside and pumpkin flavored! No holiday table is complete without these perfect rolls. 

Equipment

• ▢
  KitchenAid Classic 4.5 Quart Stand Mixer
• ▢
  Glass Mixing Bowl Set (3 piece)
• ▢
  9×13-inch Baking Pan (set of 2)

Ingredients

• ▢ ½ cup water warm
• ▢ 2 ¼ tsp active dry yeast (1 package or 1/4 oz or 7g)
• ▢ ⅓ cup brown sugar
• ▢ 1 ½ cups milk lukewarm
• ▢ 6 tbsp butter unsalted, melted
• ▢ 2 large eggs beaten
• ▢ ½ cup canned pumpkin
• ▢ 1 ½ tbsp pumpkin pie spice
• ▢ 1 ½ tsp salt
• ▢ 6 cups all-purpose flour up to 8 cups

Topping

• ▢ 4 tbsp butter unsalted, melted
• ▢ 2 tsp flaked salt
• ▢ 4 tbsp honey

US Customary – Metric

Instructions

• In  a medium sized bowl combine the water, yeast and a tsp of brown sugar from the 1/3 cup. Let this rest for 10 to 15 minutes until the yeast dissolves and gets frothy. 
• Attach the dough hook to the mixer. Add the yeast to the bowl of your mixer, then add the milk, butter, eggs, pumpkin, and the rest of the brown sugar. Stir to combine. Mix in the pumpkin spice and salt.
• Start by adding 4 cups of the flour and mix on medium-low speed until combined. Keep adding flour 1/2 cup at a time until the dough starts to pull away from the side of the bowl, but is still slightly sticky. I used a total of 6 1/2 cups of flour. Keep kneading the dough in the mixer for about 5 minutes.
• Spray a large bowl with cooking spray. Shape the dough into a ball and transfer it to the bowl. Spray the top of the dough as well, cover the bowl with plastic wrap or a damp kitchen towel. Allow the dough to proof in a warm space for about 1 1/2 hours until doubled in size. See notes.
• Once the dough has doubled in size, remove the plastic wrap from the bowl and punch down the dough, to remove the air from it.
• Transfer it onto a clean work surface and roll it out into approximately 12×16-inch rectangle. Cut the dough into 32 equal size rectangles, 2×3-inches each. See video on how to do it.
• Brush the rectangles with melted butter, using about 2 tbsp of melted butter. Take each rectangle and fold it in half. Place the roll in a 9×13 inch baking dish, smooth side up. Repeat with remaining rolls. 
• Preheat your oven to 350 F degrees.
• Cover the rolls with plastic wrap and let them rise for another 30 minutes until doubled in size. Brush them with remaining 2 tbsp of butter and sprinkle with flaked salt.
• Transfer the rolls to the oven and bake for 20 to 25 minutes, or until the rolls are golden brown.
• Drizzle honey over them, if preferred, and serve warm.

Video

Recipe Notes

1. RISING: Preheat your oven to 200 F degrees, turn off the oven, then place the bowl with the dough in the oven until it doubles in size. Because this is a draft free environment and warm, the dough will rise faster, should take about 30 minutes.
2. INSTANT YEAST: If using instant yeast, no proofing is required. Simply add the yeast along with the rest of the ingredients.
3. Always check the expiration date on your yeast and make sure it hasn’t expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
4. To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
5. Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
6. Remember yeast is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
7. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Recipe adapted from Red Star Yeast.

Nutrition Information:

Serving: 1rollCalories: 148kcal (7%)Carbohydrates: 23g (8%)Protein: 3g (6%)Fat: 4g (6%)Saturated Fat: 2g (13%)Cholesterol: 22mg (7%)Sodium: 240mg (10%)Potassium: 61mg (2%)Sugar: 5g (6%)Vitamin A: 740IU (15%)Vitamin C: 0.2mgCalcium: 24mg (2%)Iron: 1.3mg (7%)

Course:Bread, Side Dish

Cuisine:American

Keyword:bread rolls, dinner rolls, parker house rolls

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