Pumpkin Rosemary Dinner Rolls

Name: Pumpkin Rosemary Dinner Rolls
Prep time: 3 h 20 min
Cook time: 18 min
Total time: 3 h 38 min
Yield: 20 rolls
Ingredients: 1 1 cup pumpkin puree, canned or homemade, warmed (see note); ¾ ¾ cup warm water; ⅓ ⅓ cup melted butter or oil; ⅓ ⅓ cup granulated sugar; 2 2 large eggs; 1-2 1-2 tablespoons finely chopped fresh rosemary (see note about leaving out); 1 1 tablespoon instant yeast (see note); 2 2 teaspoons salt; 5 1/2-6 5 1/2-6 cups all-purpose flour (see note)

User Reviews

5.0

93 reviews

Excellent

Prep Time
3 hrs 20 mins
Cook Time
20 mins
Total Time
3 hrs 38 mins
Servings
20 rolls
Course
Bread
Cuisine
American

Pumpkin Rosemary Dinner Rolls

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

1 1 cup pumpkin puree, canned or homemade, warmed (see note)
¾ ¾ cup warm water
⅓ ⅓ cup melted butter or oil
⅓ ⅓ cup granulated sugar
2 2 large eggs
1-2 1-2 tablespoons finely chopped fresh rosemary (see note about leaving out)
1 1 tablespoon instant yeast (see note)
2 2 teaspoons salt
5 1/2-6 5 1/2-6 cups all-purpose flour (see note)

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Instructions

In the bowl of a stand mixer fitted with the dough hook, add the pumpkin, water, melted butter or oil, sugar, eggs, rosemary, yeast, and salt. Mix to combine.
Add 2 cups of the flour and mix to combine. With the mixer on low speed, continue to add flour, 1/2 cup at a time, until a soft dough forms. The exact amount of flour needed will depend on the texture and feel of the dough. It should be soft and slightly tacky to the touch but should form a ball and clear the sides of the bowl. Add additional flour as needed.
Knead the dough in the mixer for 5-6 minutes.
Let the dough rise until doubled, 1-2 hours. (You can place the dough in a greased bowl and cover or leave the dough in the mixer to let rise there.)
Line a half sheet pan with parchment paper. Lightly grease the parchment paper with cooking spray.
Gently deflate the dough. Cut off pieces of dough and roll into balls (I use about 2.5 ounces for each piece of dough). Place the rolls about 1/2-inch apart on the prepared baking sheet. Cover and let rise until doubled, 1-2 hours.
Preheat the oven to 375 degrees F. Place an oven rack in the center position (or just slightly higher than center). Bake the rolls for 18-22 minutes until golden. Remove from the oven and butter the tops while still warm.

Notes

Flour: these rolls work really well with part whole wheat flour (I've subbed in einkhorn wheat flour and/or hard white wheat flour for half of the all-purpose flour with good results). I haven't tried these with bread flour, but it should work well in this recipe.
Rosemary: you can leave the rosemary out for a delicious, plain pumpkin dinner roll. I have not tried subbing in dried rosemary for the fresh. The flavor won't be quite as prominent if using dried rosemary.
Yeast: you can sub in active dry yeast for the instant yeast by proofing the same amount of active dry yeast in 1/4 cup warm water and a pinch of sugar until foamy and bubbling. Reduce the amount of water in the recipe by 1/4 cup if doing so.
Pumpkin: after measuring the water and oil, I spoon the pumpkin puree into the same liquid measuring cup and pop in the microwave for 20-25 seconds until lightly warmed. Also, because of the pumpkin in the recipe, this dough will rise a bit slower than some other types of yeast doughs. Placing in a warm spot (or a warm oven - 125 degrees or less) can help the dough rise more quickly.

Nutrition Information

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Serving 1 roll Calories 182kcal (9%) Carbohydrates 31g (10%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 19mg (6%) Sodium 242mg (10%) Fiber 1g (4%) Sugar 4g (8%)