Adding squash or pumpkin to a dinner roll produces a bread that is soft, slightly sweet and wonderfully rich.
It also helps keep the rolls moist, making it easier to bake them ahead without worrying they will dry out.
This recipe uses canned pumpkin for ease and pumpkin seeds (also called pepitas) for a nutty-toasty crunch. Canned squash also could be used.
These rolls are just as delicious served at room temperature, but if you'd like to reheat them, cover the pan with foil and pop them in the oven for 10 minutes.
Double PumpkinDinner Rolls