Soft Pumpkin Cloverleaf Rolls

Savory pumpkin cloverleaf rolls recipe

The Spruce Eats / Julia Hartbeck

  • Total: 37 mins
  • Prep: 20 mins
  • Cook: 17 mins
  • Yield: 12 servingss
Nutritional Guidelines (per serving)
111 Calories
5g Fat
9g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12 servingss
Amount per serving
Calories 111
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 11%
Cholesterol 80mg 27%
Sodium 473mg 21%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Protein 6g
Calcium 36mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These pumpkin rolls are baked to perfection in a cloverleaf shape with a topping of hulled pumpkin seeds. The dough makes easy, moist, and soft rolls that are an excellent choice for a Thanksgiving feast or Christmas dinner.

The pumpkin seeds make a beautiful topping or top them with sesame seeds or poppy seeds.

Ingredients

  • 1 cup pumpkin puree
  • 2 tablespoons brown sugar (packed)
  • 1 large egg
  • 1 1/2 teaspoons salt
  • 2 tablespoons butter (softened)
  • 2 1/2 teaspoons active dry yeast
  • 1/2 cup lukewarm water (about 90 F)
  • 3 to 3 1/2 cups all-purpose flour, plus more as needed
  • 1 large egg white
  • 1 teaspoon water
  • 2 tablespoons pumpkin seeds or pepitas (roasted and coarsely chopped)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for savory pumpkin cloverleaf
    The Spruce Eats / Julia Hartbeck
  2. In a small bowl, whisk the pumpkin with the brown sugar, egg, salt, and soft butter. Blend well.

    Whisk
    The Spruce Eats / Julia Hartbeck
  3. In a large bowl, combine the lukewarm water and yeast. Let stand for 5 minutes.

    Yeast
    The Spruce Eats / Julia Hartbeck
  4. Add the pumpkin mixture and 2 cups of the flour to the yeast mixture. Mix to blend thoroughly.

    Add pumpkin mixture
    The Spruce Eats / Julia Hartbeck
  5. Add another 1 1/2 cups of flour to the mixture and mix until moistened.

    Add flour
    The Spruce Eats / Julia Hartbeck
  6. Move the dough to a floured surface and knead for about 10 minutes, until smooth and elastic. Add small amounts of flour, if necessary, to keep the dough from sticking to the surface or hands. 

    Roll dough
    The Spruce Eats / Julia Hartbeck
  7. Cover the bowl tightly with plastic wrap and let rise in a warm, draft-free place for 1 to 1 1/2 hours, or until doubled in bulk.

    Cover bowl
    The Spruce Eats / Julia Hartbeck
  8. Butter a large bowl. Gather the dough into a ball and place in the bowl. Turn to coat all sides of the dough ball with butter.

    Add butter
    The Spruce Eats / Julia Hartbeck
  9. Lightly grease a 12-cup muffin tin.

    Grease muffin tin
    The Spruce Eats / Julia Hartbeck
  10. Divide the dough into 36 pieces, roughly 7/8 ounce each.

    Divide by dough
    The Spruce Eats / Julia Hartbeck
  11. Shape the dough pieces into small balls and put 3 in each prepared muffin cup.

    Shape dough
    The Spruce Eats / Julia Hartbeck
  12. Cover the muffin tin with a tea towel and let the rolls rise in a warm, draft-free place for about 1 hour, or until doubled in bulk.

    Cover muffin
    The Spruce Eats / Julia Hartbeck
  13. Preheat the oven to 375 F (190 C/Gas 5).

  14. For the egg wash, whisk an egg white with 1 teaspoon of water.

    Mix egg wash
    The Spruce Eats / Julia Hartbeck
  15. Gently brush the egg wash over the tops of the rolls. Sprinkle with the chopped pumpkin seeds.

    Gently brush egg
    The Spruce Eats / Julia Hartbeck
  16. Bake the rolls for 15 to 20 minutes, or until golden brown. The rolls will sound hollow when thumped lightly on the bottom. The internal temperature should be around 195 F to 200 F on an instant-read thermometer inserted into the center of a roll.

    Bake
    The Spruce Eats / Julia Hartbeck
  17. Serve and enjoy!

    Savory pumpkin
    The Spruce Eats / Julia Hartbeck

Tips

  • Alternatively, shape the dough into 24 balls and place them side-by-side in a 9-by-13-by-2-inch baking pan for smaller pan rolls.
  • For a softer crust, make the egg wash mixture with 1 whole egg and 1 tablespoon of water.