Soft Pumpkin Dinner Rolls
These pumpkin dinner rolls are super soft and gently spiced. After baking they're coated with sweet honey butter.
Ingredients
Pumpkin bread rolls
- 180 g whole milk
- 2 1/4 teaspoons instant yeast or active dry yeast
- 50 g granulated sugar
- 500 g all-purpose flour
- 170 g pure pumpkin puree
- 1 large egg
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon cloves
- ¾ teaspoon salt
- 55 g unsalted butter room temperature
Honey butter
- 55 g unsalted butter room temperature
- 1 Tablespoon liquid honey
- Tiny pinch of salt
Instructions
Rolls
- Warm the milk to 95 to 104°F (35 to 40°C) and pour into the bowl of a stand mixer. Sprinkle the yeast and half the sugar over the milk. If using active dry yeast, leave to sit for 5 to 10 minutes until foamy. Instant yeast can proceed immediately. 180 g whole milk, 2 1/4 teaspoons instant yeast, 50 g granulated sugar
- Add the flour, remaining sugar, pumpkin puree, egg, spices, and salt to the bowl. Fit the dough hook and mix on low speed until a thick dough forms. 500 g all-purpose flour, 170 g pure pumpkin puree, 1 large egg, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/8 teaspoon cloves, ¾ teaspoon salt
- With the mixer running on medium speed, add the softened butter a few cubes at a time. Continue kneading on medium speed for about 10-15 minutes, until the dough is smooth and elastic and pulls away cleanly from the sides of the bowl. To check, let the dough rest 5 minutes, then stretch a small piece. It should stretch thin without tearing (the windowpane test). 55 g unsalted butter
- To knead by hand: Mix with a wooden spoon until a rough dough forms, then turn out onto a lightly floured surface. Knead in the butter a few cubes at a time and continue kneading for 10 to 15 minutes until smooth and elastic.
First Rise
- Shape the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a lid and leave in a warm place until doubled in size, about 1 hour.
- Overnight option: After the first rise, cover tightly and refrigerate for up to 16 hours. Let the cold dough rest at room temperature for 10 minutes before shaping.
Shape
- Punch down the risen dough and turn out onto a lightly floured surface. Weigh the total dough, divide by 15, and cut 15 even pieces using a kitchen scale. Roll each piece into a tight, smooth ball.
- Arrange the rolls in a parchment-lined or greased 9x13-inch baking dish. Cover loosely and leave to rise in a warm place until doubled and puffed, about 45 minutes to 1 hour.
- Preheat the oven to 350°F (180°C) during the second rise.
Bake
- Bake for 22 to 25 minutes, until the tops are golden brown.
Honey Butter
- While the rolls bake, beat together the softened butter, honey, and salt until smooth and fluffy.
- Brush the hot rolls generously with honey butter as soon as they come out of the oven. Serve warm with extra honey butter on the side. 55 g unsalted butter, 1 Tablespoon liquid honey, Tiny pinch of salt
Notes
- Flour: Use a flour with at least 11% protein. Bread flour also works and will give a slightly chewier roll.
- Yeast: Make sure your yeast is fresh. If the active dry yeast does not foam in the milk after 10 minutes, it is likely no longer active and the dough will not rise.
- Milk temperature: 95 to 104°F (35 to 40°C) is ideal. Too hot kills the yeast; too cool slows it significantly.
- Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling. You can also use homemade pumpkin puree.
- Storage: Store at room temperature in an airtight container for up to 4 days. Freeze baked rolls for up to 3 months. Thaw overnight in the fridge and warm before serving.
- Measurements: Both grams and cup sizes are available for this recipe. Just use the toggle on the recipe card.
Nutrition
Serving: 1rollCalories: 216kcalCarbohydrates: 33gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 30mgSodium: 127mgFiber: 2gSugar: 7g
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