Honey Butter Pumpkin Dinner Rolls
User Reviews
4.7
Honey Butter Pumpkin Dinner Rolls
Description
These Honey Butter Pumpkin Dinner Rolls incorporate pumpkin puree directly into the dough, lending moisture and subtle sweetness alongside pumpkin pie spice and nutmeg for a warm aroma. The basic bread dough includes milk, butter, and egg to enrich texture while instant yeast helps the dough rise to a soft, fluffy outcome.
The method involves warming milk and butter, then mixing with pumpkin and egg before combining with flour, yeast, sugar, and spices. Kneading produces a smooth non-sticky dough, which rises and is shaped into rolls for baking. After baking, the rolls are brushed with melted butter and honey to create a sweet, glossy coating that enhances flavor and moisture.
These rolls pair well with savory dishes or can be enjoyed on their own as a treat during cooler months. The pumpkin and spices make them especially fitting for fall menus and festive dinners.
Instruction notes suggest that bread flour may be used for a chewier texture and storage tips indicate rolls keep fresh for days at room temperature or can be frozen up to six months while maintaining quality when reheated.
Ingredients
Dough
- ⅓ cup milk
- 2 tablespoons butter unsalted
- 1 large egg
- ½ cup pumpkin puree
- 2 ¼ cups all-purpose flour *
- 2 ¼ teaspoons instant dry yeast I use Red Star Platinum, one 1/4-ounce packet
- 1 tablespoon granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground nutmeg
- ½ teaspoon salt optional and to taste
Honey Butter
- 2 tablespoons butter melted, unsalted
- 2 tablespoons honey
Instructions
Dough:
- Add milk to a 2-cup microwave-safe measuring cup, or microwave-safe bowl.
- Add butter and heat on high power to melt butter, about 45 seconds. Stir until butter has melted smoothly into the milk.
- Add the egg, pumpkin puree, and whisk to combine.
- Return measuring cup to microwave and heat for about 15 seconds to warm mixture up. This will help to activate the yeast; set aside briefly.
- To the bowl of a stand mixer fitted with the dough hook or large mixing bowl for hand kneading, add the remaining dough ingredients, thorough optional salt.
- Pour wet pumpkin-milk mixture over the dry ingredients.
- Turn mixer to low speed, and knead for 5 to 8 minutes, or until dough is smooth and has come together. This is not a sticky dough and if your dough is sticky, tacky, or gloppy, add additional flour, 1 tablespoon at a time, until dough is no longer sticky. I doubt you will need to add any, because I could have made this recipe with 2 cups flour, but went up to 2 1/4. Don’t over-flour your dough because it creates rolls that are dense and heavy.
- Turn dough out into a mixing bowl that’s been lightly sprayed with cooking spray. Flip dough over once so both sides are lightly greased, and cover bowl with plasticwrap.
- Place bowl in a warm, draft-free environment until dough has nearly doubled in bulk, about 45 to 60 minutes. Do not go by time elapsed on the clock. Wait until dough has nearly doubled in size, and if it takes longer than an hour, that’s fine.
- Punch dough down and turn it out onto a nonstick surface. I spray my counter with cooking spray and don’t even need to add flour.
- Divide dough into 8 to 12 equally-sized portions, rolling each portion into a ball. I made 8 rolls and they were very generously sized. I would aim for 9 to 10 rolls. They may look skimp now but don’t worry, they rise and swell very nicely.
- Place dough balls into a foil-lined and cooking sprayed 9-inch square pan. If you would like to use an overnight or make-ahead option, after you get the rolls into the pan and covered with foil, place pan in fridge. When ready to bake, pick up with the next step below, making sure to allow the dough to come to room temp and rise nicely; it could take longer than the 45 minutes indicated below since dough is coming right out of a cold fridge.
- Cover pan with a sheet of foil, place pan in a warm, draft-free environment until dough has nearly doubled in bulk, about 45 minutes. In the last minutes of rising, preheat oven to 375F.
Honey Butter:
- Melt butter in small microwave-safe bowl, about 45 seconds on high power.
- Add the honey and stir to combine.
- Before baking, generously brush dough with honey butter; reserve any extra and brush it on after baking.
- Bake for 15 to 17 minutes, or until puffed, golden, domed, cooked through, and when tapped, the rolls should sound hollow.
- Allow rolls to cool in pan until they’re cool enough to handle before serving.
Notes
- Bread flour can be substituted but will yield chewier rolls; reduce quantity to about 2 cups if used.
- For serving, mix softened (not melted) butter with honey until fluffy and spread on rolls.
- Store rolls airtight at room temperature for up to 4 days; warm briefly in the microwave to refresh.
- Baked rolls freeze well for up to 6 months; thaw before reheating gently.
- Doubling the recipe is possible; use a larger baking pan like 9x13-inch to accommodate dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 197kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 31mg | 10% |
| Sodium | 134mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
