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Rosemary Pumpkin Dinner Rolls Recipe

★★★★★

4.5 from 85 reviews
  • Author: Hugo
  • Total Time: 2 hours 45 minutes
  • Yield: 8 dinner rolls 1x

Description

These Rosemary Pumpkin Dinner Rolls are soft, fluffy, and infused with warm, aromatic spices like rosemary and cardamom. Made with pumpkin puree for a tender crumb and browned butter for a rich, nutty flavor, these rolls are perfect for a fall-inspired dinner or holiday meal. The golden crust brushed with egg wash makes them irresistible.

Ingredients

Scale

Dough Ingredients

  • 2 tbsp (26g) unsalted butter, cut into pieces
  • 2 1/4 tsp active dry or instant yeast (1 standard packet)
  • 1 1/2 tbsp granulated sugar
  • 1/4 cup (60g) lukewarm milk
  • 2 cups (250g) all-purpose flour
  • 1 egg
  • 1/2 cup (100g) pumpkin puree
  • 3/4 tsp salt
  • 1 1/2 tsp dried rosemary
  • 3/4 tsp ground cardamom

Egg Wash

  • 1 egg
  • 1 tbsp milk or water

Instructions

  1. Prepare Brown Butter: Melt the butter in a light-colored pan over medium heat, stirring constantly. The butter will foam and sizzle, then gradually turn a golden brown with a nutty aroma. Immediately remove from heat and pour into a heat-proof container. Allow it to cool before using in the dough.
  2. Activate Yeast: In the bowl of a stand mixer fitted with a dough hook, combine the yeast, sugar, and lukewarm milk. Let it sit for 5-10 minutes until the yeast foams. If no foam appears, your yeast may be inactive; discard and try again.
  3. Mix Dough: Add the cooled brown butter, flour, egg, pumpkin puree, salt, dried rosemary, and cardamom to the yeast mixture. Knead on medium-low speed for 20 to 25 minutes. The dough will start wet and slack but will tighten and pull away from the sides of the bowl over time. Periodically perform the windowpane test to check gluten development.
  4. First Proof: Cover the bowl and let the dough proof for 45 minutes to 1 hour until doubled in size.
  5. Shape Rolls: Grease a baking tin. Turn the dough onto a lightly floured surface. Divide into 8 equal pieces and shape each into a smooth, round ball. Arrange the rolls evenly in the tin.
  6. Second Proof: Cover the tin and proof the rolls for another 45 minutes to 1 hour until they have risen significantly and bounce back halfway when pressed. Towards the end of this proof, preheat the oven to 375°F (190°C).
  7. Apply Egg Wash and Bake: Beat together the egg and milk to create an egg wash. Brush the tops of the rolls evenly. Bake for 20 to 25 minutes until golden brown and the rolls make a hollow sound when tapped.
  8. Cool and Serve: Let the rolls cool in the pan for a few minutes before transferring them to a wire rack to cool further or serve warm.

Notes

  • Use light-colored pans when browning butter to better monitor its color and prevent burning.
  • If you don’t have a stand mixer, knead the dough by hand for about 30 minutes until smooth and elastic.
  • The windowpane test helps ensure the dough is well-kneaded and will rise properly.
  • For a dairy-free version, substitute butter and milk with plant-based alternatives.
  • Store cooled rolls in an airtight container; they can be reheated gently before serving.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: rosemary pumpkin dinner rolls, pumpkin bread rolls, dinner rolls recipe, fall bread recipes, bread with pumpkin puree

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