Perfect Holiday Bread: Effortless Overnight No-Knead Pumpkin Rolls

Imagine soft, fluffy, subtly sweet rolls with a delightful hint of pumpkin spice, ready to grace your table with minimal fuss. These incredible No-Knead Overnight Pumpkin Rolls are exactly that! They are an absolute must-have for your next holiday feast, perhaps alongside your Thanksgiving turkey, or frankly, with any hearty meal that calls for a comforting, homemade touch. The beauty of this recipe lies in its simplicity: it comes together with surprising ease, requiring no tedious kneading, and the bulk of the work is done while you sleep.

Just plan ahead to allow for ample chilling time in the fridge, and before you know it, you’ll be pulling warm, golden-brown rolls from the oven, ready to be enjoyed with your favorite people. The aroma alone is enough to bring everyone to the table!

I must apologize for this being a somewhat late entry in the culinary race to decide on essential family feast additions. But I literally just stumbled upon this fantastic recipe and felt an immediate urge to share it with all of you. It’s a gem I discovered in a recent issue of Better Homes & Gardens Holiday Recipes, which, by the way, is packed with about a dozen other recipes I’m eager to try. If you happen to spot a copy during your next grocery run, I highly recommend picking one up!

Let’s Bake Some Awesome No-Knead Overnight Pumpkin Rolls!

The journey to these delightful pumpkin rolls begins tonight, and the best part is how hands-off the process truly is. Get ready to impress your guests (and yourself!) with these golden, spiced masterpieces.

What You Need to Get Started: Ingredients for Your Pumpkin Rolls

Gathering your ingredients is the first step to success. Here’s a closer look at what you’ll need and some tips for each:

Active Dry Yeast: This is the magic behind your fluffy rolls. Always double-check that your yeast is well within its expiration date. Old yeast won’t activate properly, leading to dense, sad rolls.
Granulated Sugar: Not only does sugar add a lovely touch of sweetness to these rolls, but it also plays a crucial role in activating the yeast, providing it with food to start the fermentation process.
Warm Water: The temperature of your water is critical for yeast activation. For this recipe, aim for a temperature between 105°F and 115°F. If the water is too cold, the yeast won’t activate; if it’s too hot (above 130°F), it will kill the yeast, preventing your dough from rising. To achieve precise temperatures, an electric tea kettle with temperature control or a reliable digital thermometer can be incredibly helpful.
Flour: Unbleached all-purpose flour is recommended here. For those who prioritize quality, I always opt for organic, non-GMO, and glyphosate-free flour. My personal favorite comes from a domestic company, Sunrise Flour Mill, located in Minnesota, known for its superior quality and ethical practices.
Pumpkin Pie Spice: This fragrant blend is key to the rolls’ autumnal flavor. It typically combines cinnamon, ginger, allspice, cloves, and nutmeg. Don’t worry if you don’t have a pre-mixed blend on your spice shelf; we’ll guide you through mixing your own below.
Salt: Fine-ground table salt works perfectly. Salt enhances the flavor of the rolls and also helps to regulate yeast activity.
Milk: Whole milk is generally recommended for its richness and contribution to a tender crumb. However, reduced-fat milk can also be used, though it might result in a slightly less rich texture.
Butter: Salted butter is suggested for this recipe, adding a layer of flavor and moisture.
Pure Pumpkin Puree: This is crucial: use pure pumpkin puree, NOT pumpkin pie filling. Pumpkin puree is simply cooked and pureed pumpkin with no other ingredients. Pumpkin pie filling, on the other hand, is a pre-mixed product with added sugar, spices, and thickeners, which would alter the balance of this recipe significantly.
Eggs: You’ll need large eggs for this recipe, both whole eggs for the dough and an egg yolk for the optional topping. Using eggs at room temperature is often preferred in baking as they incorporate more easily into the dough.
Pecans: Finely chopped pecans are used as a delightful topping, adding a textural contrast and nutty flavor. These are optional, but highly recommended!

The Initial Prep Work: Activating Yeast and Warming Liquids

Before diving into mixing the main dough, there are a few simple, yet vital, preliminary steps to ensure your rolls turn out perfectly. These steps are straightforward and quick.

Activate Your Yeast: In a small bowl, gently stir together the active dry yeast, ½ teaspoon of granulated sugar, and ½ cup of warm water. This small amount of sugar acts as food for the yeast, helping it to wake up.
Let it Stand: Allow the mixture to sit for about 5 minutes. During this time, the yeast should become foamy and bubbly. This foaminess is a clear indicator that your yeast is active and ready to work its magic.
Troubleshooting Yeast: If, after 5 minutes, your yeast mixture doesn’t become foamy, it’s likely that your yeast is either expired or the water temperature was incorrect. In this case, it’s best to discard the mixture and start fresh with new yeast and carefully measured warm water.

In a small saucepan, combine the milk and butter. Heat this mixture over medium-low heat, stirring constantly, until it’s just warm (again, 105°F to 115°F is ideal) and the butter has fully melted. This warm, buttery milk mixture will provide richness and tenderness to your dough.

On the topic of ingredients, this recipe specifically calls for pumpkin pie spice. I don’t know about you, but even with my extensive collection of spices, that’s not something I typically have pre-mixed on hand. The good news is, it’s incredibly easy to make your own! This ensures you have fresh, fragrant spice blend every time.

How to Make Your Own Pumpkin Pie Spice Blend

Creating your own pumpkin pie spice ensures the freshest flavor and allows you to adjust the ratios if you have a favorite spice that you prefer to highlight. It’s a simple, quick process.

Measure out and combine the following ingredients to create your homemade pumpkin pie spice. Once mixed, store it in an airtight jar to maintain its potency for future baking endeavors!

2 tablespoons ground cinnamon
4 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg

Mixing the Dough: The Big Event

Now that your yeast is active and your liquids are warmed, it’s time for the main event: mixing the dough. You won’t believe how effortlessly this dough comes together. The best part? It’s all mixed by hand – no special equipment like a stand mixer needed! This makes it accessible for any home baker.

I find that using a Danish dough whisk works exceptionally well for initially incorporating the dry ingredients with the wet. Its unique design minimizes gluten development, which is perfect for a no-knead recipe. As the dough becomes stickier and begins to form, I typically finish the job with a sturdy silicon spatula, ensuring everything is thoroughly combined and no pockets of dry flour remain.

Step-by-Step: Mixing Your No-Knead Dough

In a large mixing bowl, whisk together the flour, the remaining cup of sugar, your prepared pumpkin pie spice, and the salt. Ensure these dry ingredients are well combined.
Create a small well in the center of the flour mixture. This helps to contain the liquids initially and ensures a more even mix.
Pour the activated yeast mixture, the warm milk and butter mixture, the pure pumpkin puree, and the two whole eggs into the well.
Stir everything together until a soft, slightly batter-like dough forms. This should take about 1 to 2 minutes of vigorous stirring. Make absolutely sure that all of the flour is moistened and fully incorporated into the dough.
Once mixed, transfer the sticky dough to a large, lightly greased storage container. The greasing prevents sticking, and a large container provides ample space for any slight expansion during chilling.
Cover the container tightly and place it in the refrigerator to chill overnight. This long, cold fermentation is key to the no-knead method, developing incredible flavor and texture.

Pretty Straightforward, Right? Understanding the Overnight Chill

Indeed! The process is surprisingly uncomplicated, especially considering the gourmet result you’ll achieve. A quick note on the storage container for chilling: it doesn’t need to be excessively large. While the dough will undergo a slow fermentation, it won’t experience a dramatic rise in the cold environment of the refrigerator. The chill is primarily for flavor development and making the dough much easier to handle the next day.

It’s Your Awesome No-Knead Overnight Pumpkin Rolls Baking Day!

Welcome to the best part: baking day! You’ve done the overnight work, and now it’s time to transform that chilled dough into beautiful, fragrant rolls. This recipe yields a generous two dozen delicious dinner rolls, perfect for a gathering.

Achieving uniformly sized rolls not only looks professional but also ensures even baking. While you might feel comfortable “eyeballing” the portions, I find it incredibly helpful to use my digital food scale. This little tool guarantees that each roll is consistent in size, leading to a perfectly baked batch every time. For instance, my batch usually weighs around 1674 grams. I’d start by dividing it into two equal portions of 837 grams each, then halve those again to 418.5 grams, and so on, until each dough ball averages around 70 grams. This dough can be quite sticky, so keep a generous amount of flour nearby for dusting your hands and work surface as you go.

Punch Down and Rest: Gently punch the chilled dough down to release the trapped gases, then turn it out onto a well-floured surface. Cover it loosely with a clean kitchen towel and let it rest for about 10 minutes. This resting period allows the gluten to relax, making the dough easier to work with.
Prepare Baking Pans: Lightly grease two standard 13×9-inch baking pans. You can use butter, cooking spray, or a neutral oil.
Shape the Rolls: Divide the dough into 24 equal balls. This is where a digital scale comes in handy for precision.
Arrange in Pans: Place the shaped dough balls evenly in the prepared pans. Leave a little space between each roll to allow for expansion.
Second Rise: Cover the pans loosely and let the rolls rise in a warm place until they have nearly doubled in size. This usually takes between 45 to 60 minutes, depending on the warmth of your environment. A slightly warm oven (turned off, but preheated briefly then turned off) or a sunny spot can accelerate this process.

When shaping each dough ball, a useful technique is to pull small portions of dough from the sides and tuck them underneath, working your way around until you achieve a smooth, taut surface on top. Then, flip the ball over and pinch the underneath seams together tightly with your fingertips. This method creates tension on the surface, which helps the rolls hold their shape and creates a beautiful, even crust.

It may seem involved, but once you get the hang of the shaping technique, you’ll be amazed at how quickly you can create two dozen perfectly round dough balls. Practice makes perfect!

While your shaped dough is undergoing its second rise, you can efficiently multitask by preheating your oven and preparing the delicious pecan topping. This ensures a smooth transition from proofing to baking.

egg wash and chopped pecans for topping

Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Egg Wash: In a small bowl, whisk together the egg yolk and one tablespoon of water. This egg wash will give your rolls a beautiful golden sheen and help the pecans adhere.
Brush and Top: Gently brush the tops of the risen rolls with the egg yolk mixture. Then, lightly sprinkle them with the finely chopped pecans.

Your Awesome No-Knead Overnight Pumpkin Rolls Are Ready for the Oven!

The moment of truth is here! Your beautifully risen and topped rolls are primed for baking. Get ready for an aromatic kitchen and a truly satisfying reward.

Bake to Golden Perfection: Place the pans in your preheated oven and bake for 18 to 20 minutes, or until the tops are gloriously golden brown and the rolls sound hollow when tapped lightly.
Cool and Serve: Allow the rolls to cool slightly on a wire rack before serving. While they are delicious at room temperature, these rolls are truly exceptional when served warm, with butter melting into their soft interiors.

Prepare yourself – you’re about to be majorly impressed by what you’ve accomplished with such little effort. These rolls are absolutely gorgeous, and the warm, inviting aroma filling your kitchen will be nothing short of amazing. They’re a testament to the magic of no-knead baking!

As a strong believer in preparing as much as possible ahead of time, especially during busy holiday seasons, these beautiful rolls are ideal for making in advance. I often bake a batch, let them cool completely, then wrap them tightly and safely tuck them away in my freezer. This way, when we’re ready to indulge, they can be defrosted and gently reheated, tasting almost as fresh as the day they were baked.

Just Before We Devour Them: Serving Suggestions and Storage

These pumpkin rolls are fantastic on their own, but they truly shine when served warm with a slather of butter. For an extra treat, consider a dollop of cinnamon honey butter or a light spread of cream cheese. Leftovers (if there are any!) can be stored in an airtight container at room temperature for up to 2-3 days, or refrigerated for longer. For freezing, place cooled rolls in a freezer-safe bag for up to 2-3 months. Reheat gently in the oven or microwave.

Awesome No-Knead Overnight Pumpkin Rolls

With just a hint of pumpkin flavor and a delicate blend of spices, these beautifully soft rolls are the perfect, effortless addition to your family feast or any meal that deserves a special touch.

Servings 24 rolls

Author Rosemary Stelmach

Ingredients

2 1/4
teaspoons
active dry yeast
(one packet)
1
cup
plus 1/2 teaspoon granulated sugar, divided
1/2
cup
warm water, ideally at 105°F to 115°F
6
cups
unbleached all-purpose flour
2
teaspoons
pumpkin pie spice
3/4
teaspoon
salt
1
cup
milk
1/4
cup
butter
(half-stick)
1
cup
canned pure pumpkin
2
eggs plus 1 egg yolk, divided
1/2
cup
finely chopped pecans

Instructions

In a small bowl, stir together the yeast, 1/2 teaspoon sugar, and the warm water. Let stand until yeast is foamy, about 5 minutes. This ensures the yeast is active.
In a large bowl, whisk together the flour, remaining cup of sugar, pumpkin pie spice, and salt until well combined.
In a small saucepan, gently heat and stir the milk and butter over medium-low heat until just warm (105°F to 115°F) and the butter has completely melted.
Create a well in the center of the flour mixture, then add the activated yeast mixture, the warm milk mixture, pure pumpkin, and the two whole eggs. Stir thoroughly until a soft, batter-like dough forms, ensuring all flour is moistened (1 to 2 minutes). Transfer the dough to a large, lightly greased storage container, cover, and chill overnight in the refrigerator.
The next day, gently punch the dough down to release gases and turn it out onto a well-floured surface. Cover and let it rest for 10 minutes. While it rests, lightly grease two 13×9-inch baking pans.
Divide the dough into 24 equal balls (using a digital scale for consistency is recommended). Shape each piece into a smooth ball. Arrange the rolls evenly in the prepared pans, cover loosely, and let them rise in a warm place until nearly doubled in size (approximately 45 to 60 minutes).
Preheat your oven to 375°F (190°C). In a small bowl, whisk together the egg yolk and 1 tablespoon of water to create an egg wash. Brush the tops of the risen rolls with this mixture, then sprinkle lightly with the finely chopped pecans. Bake for 18 to 20 minutes, or until the rolls are golden brown. Cool slightly on a wire rack; serve warm for the best experience.

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More Easy No-Knead Breads to Try

If you’ve fallen in love with the simplicity and incredible results of no-knead baking, you’re in luck! There are many other delicious no-knead bread recipes that can effortlessly elevate your meals. Here are a few more to explore: