Pumpkin Rosemary Dinner Rolls
User Reviews
5
Pumpkin Rosemary Dinner Rolls
Description
The Pumpkin Rosemary Dinner Rolls blend pumpkin puree and finely chopped fresh rosemary into a tender yeast dough enriched with butter (or oil), sugar, and eggs. Instant yeast activates the dough, which after kneading becomes soft and slightly tacky but able to form a smooth ball. After a 1 to 2 hour rise until doubled, the dough is divided and shaped into rolls, spaced slightly apart before baking.
The flavor balances the natural sweetness and moisture of pumpkin with the earthy, pine-like fragrance of fresh rosemary. The texture is soft and fluffy inside with a subtle crust on the outside. The recipe allows flour variations including partial whole wheat or einkhorn wheat flour, which can give slight variations in texture and flavor. The dough's rise may take a bit longer due to the pumpkin.
These rolls work well alongside soups or roast dinners, particularly in cooler seasons. The rosemary can be omitted for a plain pumpkin roll, but its inclusion adds a distinctive twist. Warming the pumpkin puree before mixing ensures a better dough consistency. Instant yeast can be substituted with active dry yeast by proofing it first and adjusting water accordingly. The recipe yields multiple rolls sized about 2.5 ounces each, making them perfect for individual servings or sharing.
The dough can be left to rise in a greased bowl or in the mixer bowl, covered, to maintain moisture. Taking care not to add too much flour ensures the rolls remain tender rather than dry. Warm rising environments can help speed proofing since pumpkin slows the yeast activity.
Ingredients
- 1 cup pumpkin puree canned or homemade; warmed
- ¾ cup water warm
- ⅓ cup butter melted or oil
- ⅓ cup granulated sugar
- 2 large egg
- 1-2 tablespoons rosemary fresh; finely chopped
- 1 tablespoon instant yeast
- 2 teaspoons salt
- 5 1/2-6 /2-6 cups all-purpose flour see note
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
- You can substitute part of the all-purpose flour with whole wheat or einkhorn wheat flour for added texture and flavor.
- Fresh rosemary provides a stronger flavor than dried; omit or adjust dried rosemary according to taste.
- Active dry yeast can replace instant yeast by proofing it first in warm water with sugar and reducing the recipe's water by 1/4 cup.
- Warm the pumpkin puree before measuring to improve dough consistency and rising.
- Due to the pumpkin, the dough may rise slower; placing it in a warm spot or oven under 125°F can help.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20rolls
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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