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Thermomix Pumpkin Rolls

Pumpkin Rolls

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Prep Time: 3 hours
Cook Time: 35 minutes
Total Time: 3 hours 35 minutes
Servings: 9 people

These Pumpkin Rolls are a real delight. They are soft and super easy to make using your Thermomix. They make the perfect roll as a dipping tool for soups. 

Pumpkin is such a versatile vegetable. In our garden in Germany we used to grow pumpkins every year and my grandma made this super delicious pumpkin pickle. I always used to sneak into her cupboard and take a jar. Usually I could eat it all in one go because it was so perfectly sweet and savoury at the same time. 

These  pumpkin bread rolls combine the love of two things for me: pumpkin and bread. It is such an easy recipe to follow and there is not much that can go wrong. You have the choice to either make individual buns or make a giant tear and share bread with individual buns stuck together. I personally prefer that variation because of the soft edges on each bread roll in the centre. 

When you are making the dough, there is the possibility that it looks either a little dry or a little wet, just have some milk and flour ready as it is strongly dependant on the pumpkin you've used. Some give more moisture whereas others give less.


Squash Puree

  • 1/2 butternut squash or other pumpkin around 300
  • 800 g water

Pumpkin Rolls

  • 220 g milk
  • 1 Tbsp dry active yeast
  • 550 g strong white bread flour
  • 1/2 tsp  sea salt flakes
  • 1 pinch  ground cinnamon
  • 40 g brown sugar
  • 40 g butter
  • 1 egg


  1. Chop the butternut squash or pumpkin into small pieces. Place in the simmering basket. Add the water to the mixing bowl and cook 25 Min. / 100°C / Speed 1. Drain the water and transfer the pumpkin into the mixing bowl. Blitz 20 Sec. / Speed 10. Pour into a small bowl and set aside to cool. You can also put it in the fridge to cool.

  2. Clean the mixing bowl.
  3. To make the dough, place the milk and dry active yeast in the clean mixing bowl. Warm 2 Min. / 37°C / Speed 2.5. Add 350g cool pumpkin puree, strong white bread flour, sea salt flakes, ground cinnamon, brown sugar and butter and knead 2 Min. / Kneading function. At this stage you need to watch the dough closely. Dependant on the pumpkin you have used, the mixture may either be perfect, too wet or too dry. Have some milk or flour ready to help the dough become perfect. It should be soft and sloppy but should hold its shape in the bowl. A bit like a wet and sloppy cloth.
  4. Leave the dough to rise in the bowl for 2 hours until doubled in size.
  5. Preheat the oven to 220°C / 200°C Fan / Gas Mark 8. Line a rectangular tray with greaseproof paper.
  6. Transfer the dough onto a lightly floured surface and cut into 8-10 equal pieces. Roll each piece into a ball and place on the prepared tray. You can either make individual buns or stick them quite close to each other to make a tear and share loaf.
  7. Cover with a tea towel and leave to rise for another 30 minutes. Then brush with the egg and bake in the oven for 25-35 minutes until golden brown at the top and sounding hollow when tapped.
  8. Remove and transfer onto a wire cooling rack. Leave to cool slightly and serve with butter as a side for soup or just for breakfast. Enjoy your Thermomix pumpkin rolls!
Nutrition Facts
Pumpkin Rolls
Amount Per Serving
Calories 295 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 30mg10%
Sodium 162mg7%
Potassium 118mg3%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 5g6%
Protein 9g18%
Vitamin A 185IU4%
Calcium 46mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Theresa on May 21, 2019 at 6:06 pm

    These are so good! I made them twice in 1 week! Do you have a similar texture white bun recipe? Thank you so much!!!

    • Sophia H Sophia H on May 23, 2019 at 8:03 am

      Yes you can use the brioche bun recipe 🙂

  2. Bec on September 17, 2019 at 8:18 am


  3. Teresa on October 5, 2019 at 6:03 pm

    Can a prepare the rolls in the afternoon and bake them the next morning?

    • Sophia H Sophia H on February 9, 2020 at 8:40 am

      You can, just reduce the amount of yeast by 1/2 and leave in the fridge to prove overnight. Then bake the next morning after leaving the rolled out buns come to room temperature for 1 hour.

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