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Rosemary Pumpkin Rolls Recipe

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3.9 from 13 reviews

These Rosemary Pumpkin Rolls are soft, fluffy, and infused with the subtle sweetness of pumpkin and aromatic fresh rosemary. Perfect for autumn breakfasts or a cozy snack, these homemade rolls feature a tender crumb and a golden crust, making them a delicious addition to your bread basket.

  • Total Time: 2 hours 35 minutes
  • Yield: 16 rolls

Ingredients

For the Dough

  • 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.
  2. Knead the Dough: If kneading by hand, mix together the ingredients and knead until you achieve a smooth, soft dough. If using an electric mixer fitted with a dough hook, knead until the dough is smooth and soft, which takes about 10 minutes.
  3. First Rise: Lightly grease a large mixing bowl and add the dough. Cover and let it rise until doubled in size, about 60-75 minutes.
  4. Prepare Work Surface: Lightly oil your work surface to prevent sticking.
  5. Shape Rolls: Gently deflate the dough and turn it out onto the oiled surface. Shape the dough into 12 to 16 equally sized rolls.
  6. Prepare Baking Pans: Lightly grease two 8-inch cake pans or one 9×13-inch dish. Place the rolls into the prepared pans. (About 8 large rolls fit in one 8-inch cake pan.)
  7. Second Rise: Cover the pans and let the rolls rise until nearly doubled, about 45 minutes.
  8. Preheat Oven: Toward the end of the rising time, preheat your oven to 350°F (175°C).
  9. Bake: Bake the rolls for 20 minutes or until the crust turns a deep golden brown and a digital thermometer inserted into the center registers about 190°F (88°C).
  10. Optional Finishing Touch: If desired, brush the hot rolls with melted butter and sprinkle with kosher salt for extra flavor.
  11. Cool and Store: Remove the rolls from the oven, turn them out onto a rack to cool completely. Store cooled rolls at room temperature for up to 5 days.

Notes

  • Use fresh rosemary to get the best flavor.
  • Make sure the milk is warm, not hot, to properly activate the yeast.
  • Kneading by machine is faster and easier, but hand kneading works well too.
  • Check the internal temperature of the rolls to ensure they are fully baked.
  • Store rolls in an airtight container to keep them fresh longer.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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