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Stuffed Pumpkin Dinner Rolls

These stuffed pumpkin dinner rolls are perfect for any fall festivity. They are soft with a hint of pumpkin flavor and chocolate filling, and your family will LOVE these pumpkin dinner rolls!
5 from 105 votes
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Course: Dessert
Cuisine: American

Ingredients

For the dough

  • 1 cup pumpkin puree
  • ⅔ cup warm milk
  • 3 tablespoons unsalted butter softened
  • 1 egg separated
  • ½ cup sugar
  • ½ teaspoon salt
  • 2 teaspoons dry yeast
  • 1½ cups all-purpose flour

For the filling

  • 1-2 cups toasted hazelnuts
  • ½ cup chocolate such as Nutella spread of mini chocolate chips
  • Honey or sugar
  • 10-15 pecans

Instructions

Pumpkin puree

  • Wash and cut the pumpkin
  • Cover the baking dish with foil, and put the sliced pumpkin into it. Cover the top with another sheet of foil. Bake at 230°C for about 30-40 minutes, until the pumpkin pieces are soft and can be easily crushed with a fork. The baking time will vary depending on the type and maturity of the pumpkin. (Instead of baking, you can cook pumpkin for a couple, but baked pumpkin will be more delicious. You can also use canned pumpkin puree)
  • The baked pumpkin is thoroughly crushed in a blender or crushed to a puree

Form the dough

  • Pour warm milk into a large bowl, add the cooked pumpkin puree, soft butter and egg white. The yolk will be needed a little later. Mix the dough well
  • Add sugar and salt to the bowl. Stir until the sugar dissolves and pour in the dry yeastSift the flour and add to the dough. Then knead the dough until it gets soft and elastic. Cover it with a damp towel and leave for 10-15 minutes. Then, transfer the dough into the bowl, cover with a damp towel and let it stand in a warm place for about an hour or until the dough doubles in size

Chocolate filling

  • Grind hazelnuts, honey, and chocolate into a homogeneous mass
  • When the dough has come up, punch the dough and pull it out of the bowl. Knead it well again and divide it into 10-15 equal parts
  • Get a dough, flatten it on a wooden board dusted with a little flour. Add a teaspoon of filling in the center, then form a round bun or dinner roll. Poke the center with your finger to give a deep indentation. Repeat with the rest of the dough
  • With a pairing knife, cut 8 slices around each ball. Don't slice all the way into the center to make the pumpkin shape
  • Place them, 2-inch apart, on a baking sheet lined with parchment paper or baking mat. Let them rise again until they become double in volume, about 45 minutes

Bake the dinner rolls

  • Mix the yolk and a few spoonfuls of water and grease the rolls. Sprinkle the rolls lightly with sugar and bake at 350°F for 10-15 minutes or until golden brown. Insert the pecan slices on the center of the rolls to mimic the stem.