Savory Pumpkin Cloverleaf Rolls

Pumpkin Cloverleaf Rolls
Pumpkin Cloverleaf Rolls. Diana Rattray
  • 37 mins
  • Prep: 20 mins,
  • Cook: 17 mins
  • Yield: 12 Servings

These pumpkin rolls are baked to perfection in a cloverleaf shape with a topping of hulled pumpkin seeds. Or skip the shaping step and bake the pumpkin rolls in a 9-by-13-by-2-inch baking pan for pull-apart pan rolls. These pumpkin rolls are an excellent choice for a Thanksgiving feast or Christmas dinner.

The pumpkin seeds make a beautiful topping, but sesame seeds or poppy seeds may be used as well.

What You'll Need

  • 1 cup pumpkin puree
  • 2 tablespoons light 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 egg white
  • 1 teaspoon water
  • 2 tablespoons coarsely chopped roasted pumpkin seeds or pepitas

How to Make It

  1.  In a small bowl, mix the pumpkin with the brown sugar, egg, salt, and soft butter.
  2. In a large bowl, combine the lukewarm water and yeast. Let stand for 5 minutes.
  3. Add the pumpkin mixture and 2 cups of the flour to the yeast mixture. Mix to blend thoroughly. Add another 1 1/2 cups of flour to the mixture. Knead on a floured surface for 10 minutes, until smooth and elastic, adding small amounts of flour, as needed, to keep the dough from sticking. 
  1. Butter a large bowl. Gather the dough into a ball and place in the bowl. Turn to coat all sides with butter. Cover 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.
  2. Lightly grease a 12-cup muffin tin.
  3. Divide the dough into 36 pieces, roughly 7/8 ounce each. Shape the dough pieces into small balls and put 3 in each muffin cup.
  4. 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.
  5. Heat the oven to 375 F (190 C/Gas 5).
  6. For the egg wash, whisk an egg white with 1 teaspoon of water. Gently brush the tops of the rolls. Sprinkle with the chopped pumpkin seeds.
  7. Bake the rolls for 15 to 20 minutes, or until golden brown. The rolls will sound hollow when thumped lightly on the bottom.
  8. The internal temperature should be around 195 F to 200 F on an instant-read thermometer inserted into the center of a roll.


  • 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.