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.
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
- 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.
- 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.
- 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.
- First proof: Cover the bowl and let the dough rise for 45 minutes to 1 hour, or until it doubles in size.
- 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.
- 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.
- 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.
- 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
