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Pumpkin Parmesan Bread Rolls

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  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 rolls 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American


  • ½ cup (120g) canned pumpkin puree
  • 1¼ cups (190g) all-purpose flour
  • 2 teaspoons (10g) baking powder
  • ¼ cup (30g) + 2 tablespoons grated Parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon dried rosemary
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • 2 eggs, lightly beaten
  • 1 tablespoon milk


  1. Preheat the oven to 350°F. Lightly grease a medium sized baking pan or sheet.
  2. In a big bowl, combine pumpkin, flour, baking powder, salt, rosemary and ¼ cup of Parmesan cheese. Add the eggs and milk and mix with a wooden spoon. The dough will be quite wet and somewhat sticky. If necessary, add some more flour so you can shape the rolls.
  3. Divide the dough into 4 equal portions and transfer each to the baking pan. Lightly flour your hands and shape the dough portions into 4 round balls. Sprinkle them with some flour and the rest of Parmesan cheese.
  4. Bake for 25-30 minutes or until lightly browned. Allow the rolls to cool on the pan for 5 minutes and then transfer to a cooling rack to cool until warm or room temperature. Serve and enjoy!


These rolls can last about 1 week in a sealed container at room temperature, or 1½ weeks in the refrigerator. Although I haven’t tried it, I assume they will freeze well for up to 2 months. To warm the rolls, place in a 350 degree F oven for 10 minutes, or microwave for 30 seconds.