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Light, fluffy, buttery homemade pumpkin dinner rolls with a sea salt and rosemary butter glaze. Perfect for pairing with autumn soups or a Thanksgiving feast! Recipe on thecookandhim.com | #thanksgiving #thanksgivingrecipes #pumpkin #pumpkinbread #pumpkindinnerrolls #autumnrecipes #fallrecipes #yeastrollsrecipe #pumpkinpuree

Pumpkin Dinner Rolls

Prep: 15 mins | Cook: 30 mins | Total: 45 mins | Quantity: 12 rolls

Ingredients

Pumpkin rolls:

  • 3 + 1/2 cups (560g) strong white bread flour
  • 4 tablespoons (55g) vegan butter
  • 2 teaspoons sea salt
  • 1/4 cup (50g) light brown sugar
  • 1 + 1/2 cups (390g) pumpkin puree (see note)
  • 1 x 7g sachet active dried yeast

Butter glaze (optional):

  • 1 tablespoon butter
  • small pinch sea salt
  • 1/2 teaspoon dried rosemary

Instructions

  1. If you're making the pumpkin puree start with that as it'll need to cool enough to be used in the dough - method in blog post
  2. Rub the butter into the flour until virtually no lumps of butter remain then stir in the salt and sugar
  3. The pumpkin puree needs to be only just warm so heat it gently if you've got canned puree or made it a ways in advance. You want it to be just tepid so that when you put your finger in it you can't tell if it's warm or cold!
  4. Whisk the yeast into the pumpkin then stir that into the flour, mixing until it starts to form a dough
  5. Tip out onto a clean surface and continue to knead for 5-10 minutes until the dough is smooth and elastic
  6. Pop the dough in a lightly oiled bowl, cover with a tea towel and leave somewhere warm to prove until doubled in size - this can take anywhere from 30-90 minutes dependent on ambient temperature
  7. Tip the risen dough out and divide into 12 equal size pieces. Use your cupped hand to roll the dough into balls then place in a lined tin or baking dish, spacing a little apart so they have room to expand as they prove
  8. Again, cover and leave to prove until well risen
  9. Just before the rolls are ready, preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  10. Bake the rolls for 20 minutes, carefully turn the tray and bake for another 10 minutes
  11. While they're baking, melt the butter and mix in the salt and rosemary
  12. Once the rolls come out of the oven leave for just a couple of minutes to cool slightly then brush all over with the melted butter

Notes

  • Super easy method for making your own pumpkin puree in blog post
  • Store any extra well cooled rolls in an airtight container at room temperature or freeze any leftovers

Recipe by The Cook & Him at https://thecookandhim.com/recipes/pumpkin-dinner-rolls/