Rosemary Pumpkin Dinner Rolls Recipe

Introduction

These rosemary pumpkin dinner rolls are soft, flavorful, and perfect for a cozy meal. Infused with warm spices and the subtle aroma of rosemary, they make a delightful addition to any dinner table. Baking them from scratch is easier than you might think and yields wonderfully tender rolls.

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
• 1 egg (for egg wash)
• 1 tbsp milk or water (for egg wash)

Instructions

1. Step 1: Prepare your brown butter by melting the butter in a light-colored pan over medium heat. Stir constantly until it foams, sizzles, and turns golden brown with a nutty aroma. Remove from heat and pour into a heat-proof container to cool.
2. Step 2: In a stand mixer bowl fitted with a dough hook, combine the yeast, sugar, and lukewarm milk. Let it sit for 5-10 minutes until the yeast foams. If no foam appears, the yeast may be inactive; discard and try again.
3. Step 3: Add the cooled brown butter, flour, egg, pumpkin puree, salt, dried rosemary, and cardamom to the bowl. Knead on medium-low speed for 20-25 minutes. The dough will start wet and slack but should tighten and pull away from the bowl’s sides. Check for the windowpane test to ensure proper gluten development.
4. Step 4: Cover the dough and let it proof for 45 minutes to 1 hour until it doubles in size.
5. Step 5: Grease a baking tin. Turn the dough onto a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a smooth ball and arrange the rolls evenly in the tin.
6. Step 6: Cover the tin and proof the rolls for another 45 minutes to 1 hour. They should slightly bounce back when pressed. Near the end of this proof, preheat your oven to 375°F (190°C).
7. Step 7: Beat together one egg and 1 tbsp milk or water to make an egg wash. Brush the tops of the rolls with the wash. Bake for 20-25 minutes until golden brown; the rolls should sound hollow when tapped.
8. Step 8: Let the rolls cool in the tin for a few minutes before removing and serving warm.

Tips & Variations

• Use a light-colored pan for browning butter to easily monitor color changes and avoid burning.
• If you don’t have dried rosemary, fresh rosemary finely chopped works well—use about 1 tablespoon.
• For a sweeter twist, add a tablespoon of honey or maple syrup to the dough.
• Try substituting ground cinnamon for cardamom for a different warm spice note.

Storage

Store the rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls in a sealed bag for up to 3 months. To reheat, thaw and warm in the oven at 300°F (150°C) for 5-10 minutes until soft and warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for these rolls?

Yes, canned pumpkin puree works perfectly well. Just ensure it’s pure pumpkin and not pumpkin pie filling, which contains additional spices and sugar.

Do I have to use a stand mixer to make the dough?

No, you can knead the dough by hand. It will require about 30 minutes of kneading on a lightly floured surface until the dough becomes smooth and elastic.

Rosemary Pumpkin Dinner Rolls Recipe

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★★★★★

4.9 from 85 reviews

• Author: Charlotte
• Total Time: 2 hours 40 minutes
• Yield: 8 dinner rolls 1x

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Description

These Rosemary Pumpkin Dinner Rolls are soft, fluffy, and infused with the warm flavors of pumpkin, rosemary, and cardamom. Made with brown butter for a rich nutty depth, these rolls are perfect for elevating any dinner table, especially during the fall and holiday seasons.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Prepare the brown butter: Melt the butter in a light-colored pan over medium heat, stirring constantly until it foams, sizzles, and turns a golden brown color releasing a nutty aroma. Remove promptly from heat and transfer to a heat-proof container to cool before mixing into the dough.
2. Activate the yeast: In a stand mixer bowl fitted with a dough hook, combine yeast, sugar, and lukewarm milk. Allow it to sit for 5-10 minutes until the mixture foams, indicating the yeast is active. Discard if no foam appears and start over.
3. Mix 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 until the dough tightens and pulls away from the bowl edges, passing the windowpane test for gluten development.
4. First proof: Cover the bowl and let the dough rise for 45 minutes to 1 hour, or until it doubles in size.
5. Shape the rolls: Lightly grease a baking tin. Transfer the dough to a floured surface, divide into 8 equal pieces, and shape each into a smooth, round ball. Place the rolls evenly spaced in the tin.
6. Second proof: Cover the tin and allow the shaped rolls to rise for another 45 minutes to 1 hour. Rolls should bounce back halfway when pressed. Preheat oven to 375°F during the final part of proofing.
7. Apply egg wash and bake: Whisk together egg and milk (or water) for the egg wash. Brush the tops of the rolls evenly. Bake for 20-25 minutes until golden brown and hollow sounding when tapped.
8. Cool and serve: Let the rolls 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 better.
• If the dough is too sticky during kneading, dust hands or surface lightly with flour but avoid adding too much to maintain softness.
• Ensure yeast is fresh and active for proper rise.
• Windowpane test details: stretch a small piece of dough until it’s translucent without tearing, indicating proper gluten development.
• Storage: Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
• Warm slightly before serving to enhance softness and aroma.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: rosemary pumpkin dinner rolls, pumpkin rolls, brown butter rolls, dinner bread, fall bread recipe, homemade rolls