Irresistibly Soft Gluten-Free Pumpkin Dinner Rolls (Dairy-Free & Perfect for Holidays!)

Imagine the aroma of freshly baked bread wafting through your home, especially during the festive holiday season. Now imagine those warm, pillowy rolls infused with the delightful flavor and vibrant color of pumpkin, all while being completely gluten-free and dairy-free. These gluten-free pumpkin dinner rolls are more than just a side dish; they are a celebration in themselves – soft, tender, and incredibly moist. A true must-have at your Thanksgiving dinner, Christmas table, or any autumn gathering. Flavored with wholesome pumpkin and boasting a beautiful orange hue, these delicious dinner rolls perfectly capture the spirit of the holiday season. They’re surprisingly easy to make and, despite being entirely dairy-free, everyone at your table will simply adore them. Don’t wait – bake a batch today and bring some extra warmth to your special meals!

The Irresistible Charm of Homemade Dinner Rolls

There’s an unparalleled joy that comes from baking bread at home, and if you’ve followed my culinary adventures, you’ll know my particular fondness for crafting homemade bread – especially the rewarding challenge and delicious results of gluten-free yeast breads. The process is almost therapeutic, starting with the careful mixing of ingredients, watching the magical transformation as yeast activates and encourages the dough to gracefully rise. Then comes the anticipation of baking, as the dough slowly turns into a golden-brown masterpiece in the hot oven. There’s truly nothing quite like tearing into a warm, fresh loaf or a soft dinner roll straight from your own kitchen. It’s a simple pleasure that elevates any meal, making it feel more special and wholesome.

Essential Ingredients for Your Pumpkin Rolls

Crafting these delectable pumpkin dinner rolls starts with a selection of readily available ingredients. Here’s a visual overview to help you gather everything you need before you begin the baking process.

(For precise measurements and quantities, please refer to the detailed recipe card conveniently located at the bottom of this post.)

Recipe Notes & Expert Tips for Success:

To ensure your gluten-free pumpkin dinner rolls turn out perfectly every time, here are some important notes and potential substitutions for key ingredients:

• Pumpkin Puree: The star of the show! While fresh homemade pumpkin puree is my preferred choice during peak pumpkin season (it’s surprisingly simple to make and tastes incredible!), feel free to use canned pumpkin puree. Just be absolutely certain you’re selecting pure pumpkin puree and not pumpkin pie filling, which contains added spices and sugar that will alter the flavor profile.
• Eggs: Eggs play a crucial role in binding the ingredients, providing structure, and contributing to the rolls’ tender texture. It’s important not to omit them. If you prefer to avoid egg yolks, you can substitute the 2 whole eggs with 4 egg whites. For those with egg allergies, I haven’t personally tested an egg-free version of this specific recipe, but common egg substitutes like aquafaba or a commercial egg-replacer (following package directions) may work. If you experiment with an egg-free version, please share your results in the comments – I’d love to hear how it turns out!
• Warm Water: The temperature of your water is critical for activating the yeast. It needs to be warm, ideally between 105 to 115°F (40-46°C). If the water is too cold, the yeast won’t activate; if it’s too hot, the high temperature will kill the yeast, preventing your dough from rising. You can also use warm non-dairy milk (such as homemade almond milk, creamy cashew milk, light rice milk, versatile soy milk, or comforting oat milk) for an extra layer of flavor. If dairy is not an issue for you, warm regular milk works just as well.
• Sunflower Oil: I typically use sunflower oil as it’s a neutral-flavored oil I always have on hand. However, you have several excellent alternatives. Melted vegan butter will add a rich, buttery taste, or you can opt for other vegetable oils like light olive oil, melted coconut oil, or healthy avocado oil. If you are not avoiding lactose, melted regular butter or flavorful ghee are also fantastic options.
• Gluten-Free All-Purpose Flour: The quality of your flour blend makes a significant difference. I highly recommend using a good-quality gluten-free all-purpose flour blend that incorporates lighter flours and starches, such as rice flour, tapioca starch, potato starch, and corn starch. These blends contribute to a much lighter, softer, and fluffier final texture. Conversely, I advise against using gluten-free flour blends that primarily feature heavier flours, like garbanzo bean (chickpea) flour, as these can result in a noticeably denser and sometimes crumbly product.
• Xanthan Gum: This ingredient is a game-changer in gluten-free baking. Xanthan gum acts as a replacement for gluten, providing elasticity and binding power to the dough. It’s essential for preventing your rolls from becoming crumbly. If your chosen gluten-free flour blend already lists xanthan gum as an ingredient, you can omit adding it separately. Always check your flour blend’s label!
• Baking Powder: While yeast provides the primary leavening, baking powder offers an extra boost, helping the dough to rise even more and achieve a wonderfully airy texture. If you have Celiac disease or a gluten intolerance, always ensure you use certified gluten-free baking powder.
• Psyllium Husk Powder: For truly exceptional gluten-free yeast breads, psyllium husk powder is a secret weapon. It adds remarkable structure and binding capabilities to the dough, significantly improving its texture and making it easier to work with. In my experience, incorporating psyllium husk powder makes a profound difference in the overall outcome of gluten-free yeast bakes. Be sure to use the powdered version for best results. If you only have whole psyllium husks, you can easily grind them into a fine powder using a coffee grinder or a high-speed blender.
• Instant Yeast: My preference is instant yeast because it eliminates the need for a separate activation step; you can simply mix it directly with your other dry ingredients. If you only have active dry yeast, you’ll need to activate it first. To do so, mix the active dry yeast with the warm water and a pinch of sugar, then let it sit in a warm, draft-free place for about 5 minutes until the mixture becomes visibly foamy – this indicates the yeast is alive and active.
• Sugar: Sugar serves as the “food” that activates the yeast, allowing it to produce gases that make the dough rise. I typically use white granulated sugar, but you can also use light brown sugar, dark brown sugar, or coconut sugar for a slightly different flavor profile.
• Salt: A small amount of salt is crucial for balancing the flavors and enhancing the overall taste of your rolls.

Whip Up Your Own Homemade Pumpkin Puree (It’s Simpler Than You Think!)

While canned pumpkin puree is undeniably convenient, especially when time is short, I wholeheartedly encourage you to try making your own fresh pumpkin puree, particularly during the bountiful fall season when pumpkins are at their peak. It’s a surprisingly straightforward process with numerous benefits!

Not only is homemade pumpkin puree incredibly easy to prepare, but a single large pumpkin can yield several jars of fresh, vibrant puree, making it a much more economical choice for all your fall baking needs. Beyond the cost savings, homemade puree is naturally healthier, free from any preservatives or additives often found in canned versions. The flavor is also noticeably brighter and fresher, bringing an authentic taste of autumn to your recipes.

Ready to give it a try? Here’s my simple and comprehensive tutorial on how to make your own pumpkin puree at home. You’ll be amazed at how simple it is!

How to Make Gluten-Free Pumpkin Dinner Rolls (Step by Step Guide)

Let’s get baking! Follow these easy steps to create your own batch of delicious gluten-free pumpkin dinner rolls.

1. Prepare Your Baking Dish

Start by greasing a 7″ x 10″ non-stick baking dish thoroughly. Alternatively, you can line it with parchment paper for easy removal.

2. Whisk the Dry Ingredients

In a spacious large bowl, meticulously sift together the gluten-free all-purpose flour, xanthan gum (if not already in your blend), baking powder, salt, psyllium husk powder, instant yeast, and sugar. Use a whisk to combine these ingredients thoroughly, ensuring they are evenly distributed.

3. Blend Pumpkin and Eggs

Combine the pumpkin puree and beaten eggs in the bowl of your high-speed blender. Process these until the mixture is beautifully smooth, thick, and has a creamy orange consistency.

4. Incorporate Oil and Water

Transfer the smooth pumpkin-egg mixture into a separate large mixing bowl. Add the warm water and sunflower oil (or your chosen oil) to this mixture. Stir everything together well until you have a homogeneous orange liquid blend.

5. Combine Wet and Dry to Form Dough

Now, add the whisked dry ingredients into the large bowl containing the wet ingredients. Mix thoroughly until all components are well combined and you achieve a homogeneous dough. This dough will be quite wet and sticky, resembling a thick cake batter rather than traditional bread dough – this is exactly the correct consistency for these gluten-free rolls!

6. Shape the Dough into Rolls

Lightly oil your palms to prevent sticking. Using a regular ice cream scoop, scoop out portions of the dough. Gently roll each portion between your oiled palms to form smooth, uniform balls. You should yield approximately 12 perfectly shaped dinner rolls from this recipe.

7. Arrange on Baking Dish

Carefully place the shaped dough balls in a single layer on your prepared baking dish. Position them so they are barely touching each other; they will expand slightly during the rising and baking process.

8. Allow the Dough to Rise

Cover the baking dish loosely with a clean kitchen towel. Place the covered dish in a warm, draft-free location and allow the dough to rise for approximately 1 hour. During this time, the dough will increase slightly in size, though it may not visibly double like traditional gluten-containing dough.

9. Preheat Your Oven

Towards the end of the rising period, preheat your oven to 350°F (175°C). Ensure your oven rack is positioned in the middle third for optimal baking.

10. Brush with Oil

Once the dough has completed its rise, gently brush the tops of the dough balls with a little extra oil. This helps to create a beautiful golden crust and adds a touch of moisture.

11. Bake to Golden Perfection

Place the baking dish in the preheated oven and bake for 30 to 40 minutes. The gluten-free pumpkin dinner rolls are ready when their tops are beautifully golden brown and they feel firm yet springy to the touch.

12. Final Touch and Serve Warm

Immediately after removing the freshly baked dinner rolls from the oven, brush their tops with a little more oil. This adds a lovely sheen and further enhances their tenderness. Serve them warm and enjoy!

More Delicious Pumpkin Recipes You’ll Adore:

If you’re as enchanted by pumpkin as we are, you’ll be thrilled to discover these other fantastic pumpkin-flavored creations:

More Gluten-Free Bread Recipes to Bake and Enjoy:

If you’re on a quest for more delightful gluten-free bread options, here are some other recipes that are sure to become new favorites in your kitchen:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. Your feedback is invaluable to me! Be sure to explore my entire Recipe Index for all the delicious recipes available on the blog. You can also connect with me on Pinterest, Facebook, or Instagram! Don’t forget to sign up for my Email List to receive fresh, exciting recipes delivered straight to your inbox each week!

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