Print

Rosemary pumpkin dinner rolls Recipe

Rosemary pumpkin dinner rolls Recipe
Print Recipe

★★★★★

5.2 from 13 reviews

These Rosemary Pumpkin Dinner Rolls are soft, fluffy, and infused with warm autumn flavors. The combination of pumpkin puree and aromatic rosemary provides a unique twist to classic dinner rolls, making them perfect for holiday meals or cozy family dinners.

Ingredients

Scale

Dough Ingredients

  • 2 tbsp (26g) unsalted butter, cut into pieces
  • 2 1/4 tsp active dry or instant yeast (1 standard packet)
  • 1 1/2 tbsp granulated sugar
  • 1/4 cup (60g) lukewarm milk
  • 2 cups (250g) all-purpose flour
  • 1 egg
  • 1/2 cup (100g) pumpkin puree
  • 3/4 tsp salt
  • 1 1/2 tsp dried rosemary
  • 3/4 tsp ground cardamom

Egg Wash

  • 1 egg
  • 1 tbsp milk or water

Instructions

  1. Prepare the brown butter: Melt the butter in a pan over medium heat, stirring constantly. Watch as it foams and gradually turns a golden brown color with a nutty aroma. Once browned, immediately remove from heat and pour into a heat-proof container. Let it cool before using in the dough.
  2. Activate the yeast: In the bowl of a stand mixer fitted with a dough hook, combine the yeast, sugar, and lukewarm milk. Let it sit for 5-10 minutes until the yeast becomes foamy, indicating it is active. If no foam appears, discard and use fresh yeast.
  3. Mix and knead the dough: Add the cooled brown butter, flour, egg, pumpkin puree, salt, dried rosemary, and cardamom to the yeast mixture. Knead on medium-low speed for 20-25 minutes. The dough will start wet and slack but should gradually tighten and pull away from the bowl sides. Perform the windowpane test periodically to check gluten development.
  4. First proof: Cover the dough bowl and let it proof for 45 minutes to 1 hour, or until doubled in size.
  5. Shape the rolls: Lightly grease the baking tin. Turn the dough onto a floured surface, divide it into 8 equal pieces, and shape each into a smooth ball. Arrange them evenly in the baking tin.
  6. Second proof: Cover the tin and let the rolls proof for another 45 minutes to 1 hour. They should spring back halfway when pressed gently. Preheat the oven to 375°F (190°C) toward the end of this proofing.
  7. Apply egg wash and bake: Beat together the egg and milk or water to create an egg wash. Brush it generously over the tops of the rolls. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped.
  8. Cool and serve: Allow the rolls to cool in the tin for a few minutes before removing. Serve warm or at room temperature.

Notes

  • Use a light-colored pan for browning butter to monitor color changes easily.
  • If you don’t have a stand mixer, knead the dough by hand for about 30-35 minutes until smooth.
  • The windowpane test helps ensure gluten is developed enough for a good texture.
  • Rosemary and cardamom can be adjusted based on your flavor preference.
  • Store leftover rolls in an airtight container for up to 3 days or freeze for longer storage.

Nutrition

Keywords: pumpkin dinner rolls, rosemary rolls, fall bread, pumpkin puree bread, savory dinner rolls

Find it online: https://platedandproud.com/rosemary-pumpkin-dinner-rolls-recipe/