HONEY PARKER HOUSE PUMPKIN ROLLS (PUMPKIN SHAPED)
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Pumpkin shaped dinner rolls with a hint of honey sweetness
Every year, I bake some kind of dinner roll from scratch for Thanksgiving because truly, nothing beats the smell (or taste) of fresh-baked bread on the holiday table. Last year, I made traditional Parker House rolls for my family and shaped them like little pumpkins, a trick I picked up years ago from a baking show that’s stayed with me ever since. They were soft, golden and buttery just the way Parker House rolls should be.
You guys went ham in the DMs when you saw them last year and honestly, I felt so bad that I didn’t take the time to get these to you sooner. I know we all love a good Hawaiian roll too and let’s be honest, we could eat a pack or two real fast lol but there’s just something about homemade rolls that hits different, especially when they’re shaped like pumpkins.
This year, I wanted to make sure you got the full recipe so you could bake them yourself and bring that same cozy magic to your table. I also wanted to take the rolls a step further, to shape them like pumpkins again, but this time, to let them taste like the season too. So I added real pumpkin purée for that earthy warmth and sweetened the dough gently with Wholesome Fair Trade Organic Honey, which gives the rolls their beautiful color and subtle caramel note.
The result? Soft, tender rolls that pull apart effortlessly, with just enough sweetness to feel special without stealing the spotlight from the rest of your Thanksgiving/holiday spread.
Whether they’re served warm beside the turkey or toasted the next morning with a little butter, these Honey Parker House Pumpkin Rolls bring warmth and a little homemade magic to your table the kind that reminds you why baking from scratch is always worth it.
Yield
20–24 rolls
Ingredients
Dough
• 5–5 ½ cups all purpose flour
• 1 ¼ cup pumpkin purée (canned or homemade)
• 1 cup warm whole milk (110–115°F)
• 2 large eggs, room temperature
• 2 ¼ tsp (1 packet) active dry yeast
• ⅓ cup + 2 Tbsp Wholesome Fair Trade Organic honey (divided, dough + egg wash)
• ⅓ cup unsalted butter, melted and slightly cooled (plus more for brushing)
• 2 tsp fine sea salt
• 1 tsp sugar (for the yeast)
(see flour note)
For shaping & finishing
• Kitchen twine (24” pieces, lightly oiled or sprayed)
• 1 egg + 1 Tbsp milk (egg wash)
• 2 Tbsp Wholesome Fair Trade Organic honey, divided (to whisk into egg wash for sheen + sweetness)
• Extra melted butter for brushing after baking
• Optional “stems”: small cinnamon sticks, pecan halves, pretzel sticks or rosemary sprigs
Method
1. Activate yeast
In a stand mixer bowl, whisk warm milk, yeast and sugar together. Let sit until foamy, for about 5 minutes.
2. Mix wet ingredients
Add pumpkin purée, honey (except for 2 tbsp) eggs, melted butter and salt. Mix until smooth.
3. Add flour
Mix in flour, 1 cup at time, gradually until dough is soft, tacky but not sticky.
4. Knead
Knead 6–8 minutes (mixer) or 8–10 minutes (by hand) until smooth and elastic.
5. First rise
Transfer to a greased bowl, cover and let rise until doubled, 1–1 ½ hours (If your kitchen isn’t warm enough, place bowl in oven with oven light on. Do not turn the oven on, only the oven light)
6. Shape pumpkins
• Punch down dough, divide into 20–24 pieces (about 2.5 - 3oz each) and roll into balls.
• Place one dough ball seam-side down on a lightly floured surface.
• Lay a piece of oiled twine underneath and wrap like a parcel: cross, flip, cross again until you have 8 pumpkin sections.
• Tie loosely on top, trim excess.
7. Second rise
Arrange rolls on parchment-lined baking sheets, cover and let rise until puffy, 30–40 minutes.
8. Egg wash & bake
Preheat oven to 375°F. Whisk egg, milk and honey together. Brush rolls generously. Bake 15–18 minutes or until golden brown. Baking at 350°F for 20–25 minutes if you aren’t pressed for oven space, works well too.
9. Finish
Cool slightly, then carefully snip and remove twine. Brush hot rolls with melted butter and honey mix.
10. Optional stems
Add a small cinnamon stick, pecan halves, pretzel stick or rosemary sprig for a stem effect.
Notes & Holiday Game Plan
Flour options
• All-purpose flour (recommended): yields the softest, pillowy rolls.
• Optional bread flour (swap up to half): adds chew and structure, pumpkin grooves will stay sharper.
Make ahead Refrigerator
• After shaping (before second rise), cover tightly and refrigerate overnight. Bring to room temp, let rise until puffy, then bake as directed.
Freezer option (before second rise)
• After shaping with twine, place rolls on a sheet pan and freeze until solid. Transfer to freezer bags.
• When ready to use: defrost overnight in the fridge, then place on a baking sheet. Let them sit at room temperature for 2–3 hours until thawed and puffy before baking.
• Bake: Bake rolls, then keep warm or rewarm gently at 250–300°F before serving.
Holiday Timing
• 1 month ahead → shape/freeze
• 1–2 days ahead → refrigerate shaped rolls for slow rise
• Day of → bake fresh for best flavor