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Soft Pumpkin Rolls Recipe

Soft Pumpkin Rolls Recipe
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★★★★★

5.1 from 26 reviews

These Soft Pumpkin Rolls are a delightful autumn-inspired treat, featuring fluffy, lightly spiced bread rolls made with pumpkin purée and a blend of cozy spices. Paired perfectly with a whipped spice butter, they make an ideal breakfast or snack that’s moist, flavorful, and irresistibly soft.

Ingredients

Scale

Dough Ingredients

  • ½ cup water
  • pinch sugar
  • 1 ½ tsp active dry yeast
  • ¾ cup pumpkin purée
  • ¼ cup honey
  • 2 eggs (divided)
  • 1 tbsp butter (melted)
  • 1 tsp salt
  • 3 ½ cups all-purpose flour (plus extra for kneading)

Whipped Spice Butter

  • 2 sticks butter (softened)
  • 3 tbsp brown sugar
  • ½ tsp kosher salt
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp allspice
  • ¼ tsp nutmeg
  • ⅛ tsp cloves

Instructions

  1. Activate the Yeast: Heat ½ cup of water to between 105°F and 115°F. Add a pinch of sugar and the active dry yeast, stirring briefly. Set aside for about 5 minutes until the yeast becomes bubbly and rises, indicating it’s activated.
  2. Make the Dough Mixture: In the bowl of a stand mixer, combine the pumpkin purée, honey, melted butter, one beaten egg, and the activated yeast mixture. Add the all-purpose flour and salt, then attach the dough hook.
  3. Mix the Dough: Use the dough hook to mix until the dough starts to come together, scraping down the sides occasionally. If sticky, gradually add extra flour, one tablespoon at a time, until a ball forms.
  4. Knead the Dough: Continue mixing for about 5 minutes until the dough is soft and stretchy. Remove from mixer and knead lightly on a floured surface to form a smooth ball.
  5. First Rise: Place the dough in a greased bowl, drizzle a little oil on top and rub it around the dough surface. Cover with cling film or a tea towel and let rise in a warm place for 1 to 1 ½ hours until doubled in size.
  6. Shape the Rolls: Spray a 9″ x 13″ baking dish with non-stick spray. Punch down the dough and divide into 12 equal portions. Shape each into a ball and arrange in the dish. Cover and let rise another 30 minutes in a warm spot.
  7. Preheat Oven and Prepare Rolls: Preheat the oven to 375°F. Whisk the remaining egg and brush over the tops of the rolls.
  8. Bake the Rolls: Bake the rolls for 25 to 30 minutes until golden brown and fully cooked. Allow to cool slightly before serving.
  9. Prepare Whipped Spice Butter: In a bowl, combine softened butter, brown sugar, kosher salt, cinnamon, ginger, allspice, nutmeg, and cloves. Whip for 2 to 3 minutes until light and fluffy. Store in the fridge and bring to room temperature before serving.
  10. Serve: Enjoy the warm pumpkin rolls with a generous spread of the whipped spice butter.

Notes

  • If the dough is too sticky during mixing, add flour sparingly to avoid tough rolls.
  • Ensure the water temperature is accurately between 105°F and 115°F to properly activate yeast.
  • The whipped spice butter can be prepared ahead and refrigerated; just bring to room temperature before serving to retain spreadability.
  • For a vegan version, substitute the eggs with flax eggs and use plant-based butter alternatives.
  • Leftover rolls keep well in an airtight container for up to 3 days or can be frozen for longer storage.

Nutrition

Keywords: pumpkin rolls, soft rolls, pumpkin bread, autumn recipes, whipped spice butter, homemade rolls, flavored bread

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