Home | Whole Wheat Garlic Herb Pumpkin Rolls

Whole Wheat Garlic Herb Pumpkin Rolls

by Heather

A healthier homemade roll – whole wheat garlic herb pumpkin rolls! Using only whole wheat flour, yeast, pumpkin, maple syrup, herbs and spices, these festive rolls are the perfection addition to your holiday table! The garlic herb flavor really comes through and makes them a special roll that will keep you wanting more!

whole wheat garlic herb pumpkin rolls

Whole Wheat Garlic Herb Pumpkin Rolls

If you’ve been on the lookout for a unique roll to serve at your next holiday gathering, this is it! These healthier pumpkin rolls are herby, garlicky, savory and delicious! Don’t let the yeast scare you – they are incredibly easy rolls to make!

I’ve got step by step photos down in the recipe to show you what your dough will look like the whole way through.

whole wheat garlic herb pumpkin rolls

Here’s what you need

Step by step instructions

  1. In a large bowl whisk together flour, yeast, garlic granules, herbs, sea salt and nutmeg.  In a smaller bowl combine the water, pumpkin, maple syrup and oil.  Add the liquid to the dry ingredients.  Using a sturdy wood spoon or spatula stir until everything is combined and there are not patches of flour.
  2. Lightly cover with plastic wrap and let it sit on the counter for 2 hours.  It will double in size during that time.
  3. To make rolls, flour a surface with whole wheat flour and remove the dough from the bowl (with floured hands).  Roll it around in the flour a couple times and form into a smooth ball.  Stretch or roll the ball out into a log about 1 foot long.  Take a knife and cut the dough into 10 even pieces.  Lightly form into balls and place on a baking sheet lined with parchment paper.
  4. Mist with olive oil spray and cover with plastic wrap.  Let the rolls rest for 60 minutes before baking.
  5. 15 minutes before baking pre-heat your oven to 400 degrees.  After the dough has rested for 60 minutes, remove the plastic wrap and sprinkle some dried italian seasoning on top of each roll.
  6. Bake the rolls for 20 minutes. Allow the rolls to cool for 10-15 minutes on the baking sheet before eating.
  7. Store cooled left over rolls in a sealed container for up to 5 days.
whole wheat garlic herb pumpkin rolls

Tips for perfect whole wheat garlic herb pumpkin rolls

  • If you need a quicker rise, use quick rise dry active yeast.
  • Rise time can vary depending on temperature in your house. If your dough hasn’t risen in the 2 hours, give it a little more time.
  • If you want a fluffier roll, replace 1/4 cup whole wheat flour with vital wheat gluten OR use half whole wheat flour and half all purpose flour.
how to make whole wheat garlic herb pumpkin rolls

Can you make garlic herb pumpkin rolls in advance?

Absolutely! I suggest only making them 2-3 days in advance for optimal freshness. Rewarm in the oven before serving.

Can you freeze them?

Yes! Let the rolls fully cool, then place in a freezer bag, label and date and freeze for up to 6 months. Simply defrost on the counter and rewarm in the oven to serve.

whole wheat garlic herb pumpkin rolls

Looking for more holiday recipes? Try these:

whole wheat garlic herb pumpkin rolls

Whole Wheat Garlic Herb Pumpkin Rolls

A healthier homemade roll – whole wheat garlic herb pumpkin rolls! Using only whole wheat flour, yeast, pumpkin, maple syrup, herbs and spices, these festive rolls are the perfection addition to your holiday table! The garlic herb flavor really comes through and makes them a special roll that will keep you wanting more!
Prep Time5 mins
Cook Time20 mins
Rest Time:3 hrs
Total Time3 hrs 25 mins
Course: Side Dish
Cuisine: American
Keyword: pumpkin, Rolls, whole grain, whole wheat flour
Servings: 10
Author: Heather

Ingredients

Instructions

  • In a large bowl whisk together flour, yeast, garlic granules, herbs, sea salt and nutmeg.  In a smaller bowl combine the water, pumpkin, maple syrup and oil.  Add the liquid to the dry ingredients.  Using a sturdy wood spoon or spatula stir until everything is combined and there are not patches of flour.
    how to make whole wheat garlic herb pumpkin rolls
  • Lightly cover with plastic wrap and let it sit on the counter for 2 hours.  It will double in size during that time.
    how to make whole wheat garlic herb pumpkin rolls
  • To make rolls, flour a surface with whole wheat flour and remove the dough from the bowl (with floured hands).  Roll it around in the flour a couple times and form into a smooth ball.  Stretch or roll the ball out into a log about 1 foot long.  Take a knife and cut the dough into 10 even pieces.  Lightly form into balls and place on a baking sheet lined with parchment paper.
    how to make whole wheat garlic herb pumpkin rolls
  • Mist with olive oil spray and cover with plastic wrap.  Let the rolls rest for 60 minutes before baking. 15 minutes before baking pre-heat your oven to 400 degrees.  After the dough has rested for 60 minutes, remove the plastic wrap and sprinkle some dried italian seasoning on top of each roll.
    how to make whole wheat garlic herb pumpkin rolls
  • Bake the rolls for 20 minutes. Allow the rolls to cool for 10-15 minutes on the baking sheet before eating. Store cooled left over rolls in a sealed container for up to 5 days.
    how to make whole wheat garlic herb pumpkin rolls

Did you make this recipe? Be sure to tag me @fitmamarealfood and use the hashtag #fitmamarealfood on Instagram so I can see what you’re making!

whole wheat garlic herb pumpkin rolls

If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

disclosure

*Originally published in November 2011. Updated November 2020.*

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23 comments

Lauren November 15, 2011 - 8:43 am

These look fantastic! Perfect for Thanksgiving.

Reply
Erica November 15, 2011 - 8:55 am

Those rolls look seriously amazing! I’ve been waiting for this recipe since I saw them on instagram!

Reply
Get Healthy with Heather November 15, 2011 - 9:20 am

They taste amazing! I even had one with breakfast this morning… Sad they’re almost all gone 🙁

Reply
Hilliary @ Happily Ever Healthy November 15, 2011 - 10:58 am

I am so excited for thanksgiving! These rolls look amazing!

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Get Healthy with Heather November 15, 2011 - 3:39 pm

Me too! Can’t wait for it!!

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Lauren @ What Lauren Likes November 15, 2011 - 11:42 am

Love it! They look great 😀

Reply
Lindsay @ runningthwindycity November 15, 2011 - 1:32 pm

Those rolls look so good! I will definitely be making them for Thanksgiving!

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Get Healthy with Heather November 15, 2011 - 3:39 pm

Hope you love them Lindsay!

Reply
janetha November 15, 2011 - 1:52 pm

oh what a fantastic recipe!!!

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Isabelle November 15, 2011 - 2:58 pm

These are so much better then regular bread rolls!

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Get Healthy with Heather November 15, 2011 - 3:40 pm

MUCH better for sure

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Andrea@WellnessNotes November 15, 2011 - 3:21 pm

The rolls sound wonderful!

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Elisabeth November 15, 2011 - 4:15 pm

I’m on roll duty too! I now have 3 recipes to try before Next thursday!

Reply
Get Healthy with Heather November 15, 2011 - 6:55 pm

What are your other 2 recipes? I’m always on the look out for new rolls to try out… Especially if they’re whole wheat!

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Elisabeth November 17, 2011 - 8:53 am

I tried some 30 minute dinner rolls, but wasn’t overly impressed. I had a 60 minute recipe that I liked but thought it would be great to cut back on the time. It still took over 45 minutes and used 2T of yeast for 12 rolls!!! and my husband said they were too doughy in the middle. I’ll go back to my 60 minute ones and try whole wheat flour next time. The other recipe I want to try was from Sweetpeas Kitchen: Pumpkin Spice Rolls (or bread) I have heard it is REALLY good! I’m making yours tonight to go with potato soup. Getting to see friends we haven’t seen in over 2 1/2 years!!! I can’t wait!!!!

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Nicole, RD November 15, 2011 - 6:17 pm

These are really similar to the pumpkin pizza dough! In which case, YUM! I think rosemary would be perfect…but I never turn down garlic. Ever!! 🙂

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Baking Serendipity November 16, 2011 - 7:21 pm

I don’t think I’ve ever paired pumpkin with garlic before, but I absolutely love these!

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Heather @ Better With Veggies November 17, 2011 - 6:35 am

This looks delicious Heather! I think this is going on my Thanksgiving menu. I may even try that cranberry recipe – it would be a great substitute for the canned variety we invariably eat. 🙂

And I LOVED your scarf for the workout, it made me laugh!

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Get Healthy with Heather November 17, 2011 - 6:57 am

The rolls AND cranberry sauce are the bomb! And scarfs are totally the new workout fashion… I started it 😉

Reply
Heather @ Better With Veggies November 17, 2011 - 6:59 am

I’ll remember that when we start seeing scarfs all over they gym! 😉

Reply
Amanda November 17, 2011 - 8:54 am

Every year for Thanksgiving, I made the stuffing! I always make Sausage Cornbread Stuffing. This year, I’m also trying out a Coconut Walnut Cake.

Reply
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[…] I made her crockpot chicken tortilla soup and french dip to go with my pumpkin garlic roll trial.  Both were A+’s Nicole!  Not that I expect any […]

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[…] WordPress PluginNormally when I think of pumpkin, fall comes to mind.  Thanksgiving pumpkin pie, pumpkin rolls and pumpkin bars are just a few pumpkin-y goodies I like to indulge in.  Pumpkin in my oats, […]

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