Pumpkin Onion Rolls

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I love my bread machine. I really do. Did I ever tell you my bread machine story?

We lived in Paso on two acres. We had two little people with a third on the way. And that, in itself, was amazing. All my friends had those Bosch mixers to knead bread. I borrowed one and realized it was too much for my brain to handle. So, I told my husband to buy me a bread machine for Christmas.

Yes, told.

My bad. I’ve done that at least twice. And still feel bad about telling him what to get me. Anyway, not only did he buy me the bread machine AND several boxed mixes in case I didn’t have what I needed to bake that morning, but he also included a pair of diamond/pearl earrings in the bread pan.

True story. Not lying. Husband of the year. Totally.

If you’ve got a bread machine, with or without the diamond/pearl earrings, you can make these rolls — and bake your sweet hubby happy. And if you don’t yet have that machine of wonder, I’ve included how to make these by hand.

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Pumpkin Onion Rolls
Prep Time
1 hr 40 mins
Cook Time
20 mins
Total Time
2 hrs
Course: Bread
Cuisine: American
Keyword: onion rolls, pumpkin onion rolls, pumpkin rolls
Servings: 16 rolls
Calories: 187 kcal
Author: Jessica Fisher
  • 1 1/3 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/2 cup pumpkin puree
  • 3 tablespoons dried onion flakes
  • 3 tablespoons sugar
  • 3 cups unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons salt
  • 2 1/4 teaspoon yeast
  • 1 teaspoon poppy seeds
To make the dough in a bread machine:
  1. Assemble the ingredients in the bread pan of your bread machine according to the manufacturer's instructions. Set on dough cycle.
To make the dough by hand:
  1. Combine the buttermilk, oil, and sugar in a medium-size saucepan and warm slightly over medium heat. Transfer the mixture to a large bowl and add the yeast. Stir and allow the yeast to proof for 5 minutes.
  2. Add the flours, egg, pumpkin puree, onion flakes, salt, and poppy seeds. Stir to combine well.
  3. Turn the mixture out onto a lightly floured surface and knead for 5 minutes to create a smooth, elastic dough, adding more all-purpose flour as necessary.
  4. Transfer to a greased bowl and turn the dough ball to coat. Allow to rise until doubled in bulk, about 1 hour.)
To form the rolls:
  1. Line a baking sheet with parchment or a silpat mat.
  2. When the dough is ready, turn it out onto a floured surface and divide into 16 portions.
  3. Form each portion into a tight round and place them evenly spaced on the prepared baking sheet. Allow the rolls to rise for 30 minutes.
  4. Preheat the oven to 350 ° Bake the rolls for 15 to 20 minutes or until golden brown.
  5. Cool the rolls briefly on a rack. Serve warm.
Recipe Notes

Promptly store leftovers in an airtight container for up to 3 days.

Nutritional values are approximate and based on 1 roll.

Nutrition Facts
Pumpkin Onion Rolls
Amount Per Serving
Calories 187 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 12mg4%
Sodium 318mg14%
Potassium 129mg4%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 4g4%
Protein 6g12%
Vitamin A 1239IU25%
Vitamin C 1mg1%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Thank you for hosting. I shared the compound butter I rub on and under the turkey skin. It helps to make a yummy gravy too.

  2. Another pumpking recipe! I will totally have to try this. Sounds wonderful. Thanks for sharing this.

  3. LizAndrsn says

    I love my bread machine, too. Thanks you for another recipe — I can’t wait to try it on Friday with leftovers!

  4. Pamela J says

    Just curious… are these sweet or savory? They look wonderful and a great way to “sneak” in some veggies. I will miss this series for the next month!

    • Jessica says

      @Pamela J, thanks for your kind words.

      These are more savory than sweet.

  5. I’ve tasted some onion rolls before and it was delicious! I would want to try and taste this pumpkin onion rolls. Will you still be hosting WOYP next year?

    • Jessica says

      @Sheila, I’m not sure yet. It hasn’t turned out exactly as I intended, so I’m still thinking. I’ll let you know!

      • Awww! I hope you will continue it. I linked up to it a couple of times before and would want to continue doing so because I want to be motivated in learning new recipes and cooking food for my family from scratch (or at least a majority of it) instead of eating all-processed foods. But I know you have good reasons if ever you decide to stop. I will still be checking out your blog to try some of your recipes. Godspeed!

  6. Fedora says

    I love my bread machine and look forward to trying these. I keep pumpkin in the RV (I RV full-time) for when the dogs (2 Giant Schnauzers) get upset tummies. So I’m always glad to see new ways of using pumpkin.

  7. KimH says

    What a sweet hubby… 🙂

  8. Erica says

    Does this recipe work using a mixer instead of a bread machine? I used to have one, but gave it up years ago and am hesitant to buy another appliance that will sit on my kitchen counter!!

    • Jessica says

      Yes, just mix the dough as you would in a mixer.

  9. Christopher says

    Can you make these without a bread machine? Also, how far in advance could you make them and/or how would you freeze them?

    • Yes, I made them without a bread machine last week. Warm the buttermilk and add the sugar and yeast. Allow to proof for five minutes. Add the rest of the ingredients and stir until a thick dough is formed. Turn it onto a floured surface and knead until smooth. Place in a greased bowl until doubled in bulk. I used my stand mixer for this because I don’t like sticky hands.

      I baked and froze them last week. I’ll be thawing at room temperature and warming them in the oven next week for Thanksgiving. You could bake them a day in advance if you don’t want to freeze them.

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