Rosemary Pumpkin Rolls Recipe

If you’re craving something cozy, aromatic, and a little bit special, you’re going to fall head over heels for these Rosemary Pumpkin Rolls. This recipe blends the comforting sweetness of pumpkin with the herby brilliance of fresh rosemary, creating soft, fluffy rolls that offer a unique twist on classic bread. Each bite is an irresistible harmony of flavors and textures that’s perfect for fall gatherings, holiday tables, or just elevating your everyday bread game. Trust me, once you try these Rosemary Pumpkin Rolls, they’ll quickly become a beloved staple in your kitchen.

Ingredients You’ll Need

The beauty of these Rosemary Pumpkin Rolls is in their simplicity. Just a handful of ingredients, thoughtfully chosen, come together to create this delightful bread. Each one plays a crucial role—the yeast brings lightness, the pumpkin puree adds moisture and subtle sweetness, and the fresh rosemary infuses that exquisite fragrant note that makes these rolls stand out.

• 1 tablespoon instant yeast: This is your bread’s leavening powerhouse, making it rise beautifully and get that perfect airy texture.
• 1/4 cup warm milk: A gentle heat activates the yeast and nourishes the dough for softness.
• 1 large egg: Adds richness and a tender crumb to your rolls.
• 3/4 cup pumpkin puree: Moistens the dough while bringing a lovely autumnal flavor and warmth.
• 1 tablespoon vegetable oil: Keeps the rolls tender and adds a subtle silkiness.
• 3-1/4 cups all-purpose flour: The foundation of the dough, providing structure and chewiness.
• 1/4 cup packed brown sugar: Adds a deep, caramel-like sweetness that compliments the pumpkin beautifully.
• 1-1/4 teaspoon kosher salt: Enhances all the flavors without overpowering them.
• 1 tablespoon minced fresh rosemary: The star herb that gives these rolls their signature fragrant aroma and a fresh, earthy spark.

How to Make Rosemary Pumpkin Rolls

Step 1: Combine Ingredients and Knead the Dough

Start by placing all your ingredients—yeast, warm milk, egg, pumpkin puree, oil, flour, brown sugar, salt, and minced rosemary—into a large mixing bowl or the bowl of your electric mixer fitted with a dough hook. If you’re kneading by hand, mix everything together and work the dough until it’s smooth and soft. Using a mixer will take about 10 minutes to get that perfect texture. The dough should feel elastic and slightly sticky but still manageable.

Step 2: First Rise

Lightly grease a large bowl and place your dough inside, turning it once so all sides are coated with oil to keep it from drying out. Cover with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot until it has doubled in size—this usually takes about 60 to 75 minutes. Watching it puff up is like getting a front-row seat to the magic of baking!

Step 3: Shape the Rolls

Once risen, gently deflate the dough on a lightly oiled surface to release excess air. Divide and shape it into 12 to 16 equally sized rolls, making sure they are nice and round. This step gives you a chance to get hands-on with the dough and really connect with the process.

Step 4: Second Rise in Pans

Prepare your pans by greasing two 8-inch cake pans or one 9×13-inch baking dish. Arrange the rolls in the pans, leaving a bit of space for them to grow. Cover again and let them rise until almost doubled, usually about 45 minutes. This second rise is crucial—it ensures the rolls will be wonderfully light and airy after baking.

Step 5: Bake to Golden Perfection

Preheat your oven to 350 degrees Fahrenheit during the last minutes of the second rise. Bake the rolls for about 20 minutes or until their crust turns a deep golden brown and a digital thermometer reads about 190 degrees inside. Baking time will reward you with that inviting aroma filling your kitchen and rolls with a tender crumb beneath their beautifully crusted exterior.

Step 6: Optional Finishing Touches

If you want to take your Rosemary Pumpkin Rolls even further, brush them with melted butter and sprinkle a little kosher salt on top right out of the oven. This simple step adds a touch of richness and a tantalizing salty-sweet finish.

Step 7: Cool and Enjoy

Turn the rolls out onto a rack to cool completely before storing. They’re best enjoyed fresh but can easily be kept at room temperature for up to five days, perfect for extended enjoyment.

How to Serve Rosemary Pumpkin Rolls

Garnishes

A sprinkle of flaky sea salt or a light brush of melted butter can elevate your rolls from wonderful to unforgettable. For a festive touch, try topping with a few extra minced rosemary leaves or even a drizzle of honey to balance the herbaceous notes with a kiss of sweetness.

Side Dishes

Rosemary Pumpkin Rolls shine as an accompaniment to warm soups like butternut squash bisque or hearty stews. They’re also delightful paired with creamy cheeses or savory spreads, making them ideal for a comforting brunch or holiday feast.

Creative Ways to Present

For a stunning presentation, arrange your rolls in a wreath shape on a serving platter and tuck small sprigs of rosemary between each roll. You can also slice them in half and stuff with roasted turkey, cranberry sauce, and a smear of cream cheese for a seasonal sandwich twist.

Make Ahead and Storage

Storing Leftovers

Store cooled Rosemary Pumpkin Rolls in an airtight container at room temperature, where they will stay fresh for up to five days. To keep them soft, you can lightly spritz the container with water or include a slice of bread as a moisture barrier.

Freezing

These rolls freeze beautifully! After baking and cooling completely, wrap each roll individually or place them all in a freezer-safe bag. They can be frozen for up to three months and thawed overnight at room temperature without losing their softness or flavor.

Reheating

Warm your Rosemary Pumpkin Rolls before serving by popping them in a preheated oven at 300 degrees Fahrenheit for about 5 to 10 minutes. This helps refresh their texture and brings out the lovely aroma of rosemary and pumpkin once again.

FAQs

Can I use dried rosemary instead of fresh?

Yes, you can substitute dried rosemary, but use about one-third of the amount since dried herbs are more concentrated. Fresh rosemary gives the rolls a brighter, fresher flavor that truly makes them special.

Is pumpkin puree necessary or can I substitute it?

Pumpkin puree is key for that moist texture and subtle sweetness unique to this recipe, but you can experiment with other purees like butternut squash or sweet potato. Just make sure the puree is smooth and unsweetened for the best results.

Can I make the dough ahead and refrigerate it?

Absolutely! After kneading, cover the dough tightly and refrigerate overnight. This slow fermentation will deepen the flavor. Just allow it to come to room temperature and rise before shaping and proceeding with the recipe.

What if my dough is too sticky or too dry?

If the dough feels too sticky, add a little flour tablespoon by tablespoon until it’s manageable but still soft. If it’s too dry, add a teaspoon of warm water or milk to bring it together. The dough should be soft and slightly tacky, not sticky or stiff.

Can I add toppings like seeds or cheese?

Yes! Sprinkle sesame seeds, pumpkin seeds, or even shredded cheese on top before baking for extra texture and flavor. Just remember to adjust your expectations accordingly, as it will slightly change the original flavor profile of the Rosemary Pumpkin Rolls.

Final Thoughts

Making Rosemary Pumpkin Rolls is like inviting a little bit of autumn warmth and herb garden freshness into your kitchen. They’re straightforward to prepare, wonderfully flavorful, and flexible enough to serve in many delightful ways. I encourage you to dive in, try this recipe, and watch these rolls become a treasured favorite you’ll want to make again and again.

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