Description
Soft Pumpkin Rolls are tender, fluffy yeast rolls made with pumpkin puree and warm spices, perfectly complemented by a whipped spiced butter. These rolls offer a delightful autumn-inspired twist on classic dinner rolls, ideal for holiday meals or cozy gatherings.
Ingredients
Scale
Dough
- ½ cup water
- pinch sugar
- 1 ½ tsp active dry yeast
- ¾ cup pumpkin purée
- ¼ cup honey
- 2 eggs (divided)
- 1 tbsp butter (melted)
- 1 tsp salt
- 3 ½ cups all-purpose flour (plus extra as needed)
Whipped Spice Butter
- 2 sticks butter (softened)
- 3 tbsp brown sugar
- ½ tsp kosher salt
- ½ tsp cinnamon
- ½ tsp ginger
- ¼ tsp allspice
- ¼ tsp nutmeg
- ⅛ tsp cloves
Instructions
- Activate Yeast: Heat ½ cup of water to between 105°F and 115°F, add a pinch of sugar and 1 ½ teaspoons of active dry yeast. Stir briefly and set aside for about 5 minutes until the yeast is bubbly and has risen.
- Combine Dough Ingredients: In the bowl of a stand mixer, combine ¾ cup pumpkin purée, ¼ cup honey, 1 tablespoon melted butter, 1 beaten egg, and the activated yeast mixture. Add 3 ½ cups all-purpose flour and 1 teaspoon salt, then attach the dough hook.
- Mix the Dough: Mix with the dough hook until the dough starts to come together, scraping down the sides occasionally. If sticky, add more flour one tablespoon at a time until manageable.
- Knead the Dough: Continue mixing for about 5 minutes until the dough is soft, stretchy, and forms a smooth ball. Remove from the bowl and lightly knead on a floured surface to bring it together.
- First Rise: Transfer dough to a greased bowl, drizzle lightly with oil and rub over the dough. Cover with cling film or a tea towel and set in a warm place to rise for 1 to 1 ½ hours until doubled in size.
- Shape Rolls: Spray a 9″ x 13″ baking dish with non-stick spray. Punch down the risen dough, divide into 12 equal portions, shape each into a small ball, and place in the prepared dish. Cover again and let rise for 30 minutes in a warm spot.
- Preheat and Brush: Preheat oven to 375°F. Whisk the remaining egg and brush it over the surface of the rolls to give them a golden finish.
- Bake Rolls: Bake the rolls for 25 to 30 minutes until golden brown and fully cooked through. Remove from oven and let cool briefly.
- Prepare Whipped Spice Butter: In a mixing bowl, combine 2 sticks of softened butter, 3 tablespoons brown sugar, ½ teaspoon kosher salt, ½ teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon allspice, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves. Whip for 2 to 3 minutes until light and fluffy. This butter can be made ahead and chilled; bring to room temperature before serving.
- Serve: Serve the warm pumpkin rolls with the whipped spiced butter spread generously on top for a cozy and flavorful treat.
Notes
- You can substitute honey with maple syrup for a different sweet flavor.
- Ensure water for yeast activation is not too hot to avoid killing the yeast.
- Additional flour may be required depending on humidity and pumpkin puree moisture.
- The spiced butter can be stored in the refrigerator up to one week.
- These rolls freeze well; thaw and warm before serving.
- For extra flavor, sprinkle a pinch of cinnamon sugar on top before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll with spiced butter (approx. 50g roll + 15g butter)
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 190 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: pumpkin rolls, soft dinner rolls, pumpkin bread rolls, spiced butter, autumn bread recipe, yeast rolls
