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Rosemary Pumpkin Rolls Recipe

Rosemary Pumpkin Rolls Recipe
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★★★★★

5.1 from 24 reviews

These Rosemary Pumpkin Rolls are soft, fluffy, and subtly flavored with fresh rosemary and pumpkin puree for a seasonal twist on classic dinner rolls. Perfectly golden brown with a tender crumb, these rolls are ideal for fall gatherings or as a comforting side to any meal.

Ingredients

Scale

Dough Ingredients

  • 1 tablespoon instant yeast
  • 1/4 cup warm milk
  • 1 large egg
  • 3/4 cup pumpkin puree
  • 1 tablespoon vegetable oil
  • 3–1/4 cups all purpose flour
  • 1/4 cup packed brown sugar
  • 1–1/4 teaspoon kosher salt
  • 1 tablespoon minced fresh rosemary

Instructions

  1. Combine Ingredients: Place all of the ingredients into a large mixing bowl or the bowl of an electric mixer to prepare the dough.
  2. Knead the Dough: If kneading by hand, mix together and knead until a smooth, soft dough forms. If using an electric mixer fitted with a dough hook, knead for about 10 minutes until the dough is smooth and soft.
  3. First Rise: Lightly grease a large bowl and add the dough. Cover and let it rise until doubled in size, about 60 to 75 minutes.
  4. Prepare Work Surface: Lightly oil your work surface where you will shape the rolls.
  5. Deflate and Shape: Gently deflate the dough and place it on the oiled surface. Shape into 12 to 16 equally sized rolls.
  6. Prepare Baking Pans: Lightly grease two 8-inch cake pans or one 9×13-inch dish. Arrange rolls in the pans, fitting eight rolls per 8-inch pan.
  7. Second Rise: Cover the pans and let the rolls rise until almost doubled, about 45 minutes.
  8. Preheat Oven: Toward the end of the rising time, preheat your oven to 350°F (175°C).
  9. Bake Rolls: Bake rolls for about 20 minutes, or until the crust is a deep golden brown and an inserted digital thermometer reads about 190°F (88°C).
  10. Optional Finish: If desired, brush the warm rolls with melted butter and sprinkle a little kosher salt on top for extra flavor.
  11. Cool and Store: Remove the rolls from the oven and turn them out onto a rack to cool. Store completely cooled rolls at room temperature for up to 5 days.

Notes

  • Use fresh rosemary for the best flavor infusion; dried rosemary can be too strong or woody.
  • The pumpkin puree adds moisture and a slight sweetness; canned pumpkin works perfectly here.
  • Ensure your milk is warm, not hot, to activate the yeast properly without killing it.
  • If the dough is too sticky, add flour gradually during kneading until manageable.
  • Check doneness with a thermometer; underbaked rolls may be doughy inside.
  • These rolls freeze well; wrap tightly and freeze up to 2 months. Thaw at room temperature before warming.

Nutrition

Keywords: Rosemary pumpkin rolls, pumpkin bread rolls, soft dinner rolls, fall bread recipe, homemade pumpkin rolls

Find it online: https://thefoodrecipe.com/rosemary-pumpkin-rolls-recipe/