Introduction

These rosemary pumpkin dinner rolls are soft, fluffy, and infused with warm autumn spices. Perfect for pairing with hearty meals or enjoying on their own, they bring a cozy twist to classic dinner rolls.

The image shows a white round ceramic dish filled with seven golden-brown dinner rolls arranged closely together in two layers: the top layer features the shiny, browned, and smooth dome tops of the rolls, and the bottom layer is the soft, light golden sides touching the dish. The edges of the dish have small light brown speckles, adding a rustic touch. The dish sits on a soft beige cloth with small wrinkles, placed on a white marbled surface. Around the dish, there are a few sprigs of fresh rosemary with dark green needles, adding a natural accent. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Prepare your brown butter by melting the butter in a light-colored pan over medium heat. Stir constantly as it foams and sizzles until golden brown with a nutty aroma. Remove from heat immediately and pour into a heat-proof container to cool.
Step 2: In a stand mixer bowl with a dough hook, combine the yeast, sugar, and lukewarm milk. Let sit for 5–10 minutes until the yeast foams. If no foam appears, discard and try new yeast.
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 until the dough tightens and pulls away from the bowl sides. Check periodically with the windowpane test.
Step 4: Cover the bowl and let the dough proof in a warm place for 45 minutes to 1 hour until it doubles in size.
Step 5: Grease a baking tin. Turn the dough onto a lightly floured surface and divide into 8 equal pieces. Shape each into a smooth round ball and arrange evenly in the tin.
Step 6: Cover the tin and proof the rolls for another 45 minutes to 1 hour until they bounce back halfway when pressed. Preheat the oven to 375°F (190°C) toward the end of proofing.
Step 7: Beat the egg with milk or water to make an egg wash. Brush over the tops of the rolls. Bake for 20–25 minutes until golden brown and hollow-sounding when tapped.
Step 8: Allow the rolls to cool in the tin for a few minutes before removing and serving.

Tips & Variations

Use fresh rosemary if available for a more vibrant flavor, finely chopped.
Try substituting cardamom with cinnamon or nutmeg for a different spice profile.
If you don’t have a stand mixer, knead the dough by hand for about 30 minutes until smooth and elastic.
Brush with melted butter after baking for an extra rich finish.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled rolls in a sealed bag for up to 3 months. To reheat, thaw at room temperature and warm in a 350°F (175°C) oven for 5–10 minutes until soft.

How to Serve

The image shows seven golden brown dinner rolls with a smooth, shiny top crust arranged closely on a wooden cutting board. One roll is slightly pulled apart, revealing a soft, fluffy, light brown inside texture. The rolls are placed on a piece of parchment paper that slightly wraps a few rolls. Fresh green rosemary sprigs lie on a light cream-colored cloth next to the cutting board. The scene rests on a white marbled texture surface with soft, natural lighting illuminating the bread's glossy tops. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast and puree fresh pumpkin yourself. Make sure it’s cooked until soft and well blended to match the texture of canned pumpkin puree.

What if I don’t have cardamom?

If you don’t have cardamom, you can substitute with a pinch of cinnamon or nutmeg to maintain a warm, spicy flavor in the rolls.

Rosemary Pumpkin Dinner Rolls Recipe

Print Recipe

★★★★★

4.5 from 123 reviews

These Rosemary Pumpkin Dinner Rolls are soft, fluffy, and infused with the warm flavors of pumpkin, rosemary, and cardamom. Enhanced with nutty brown butter and a golden egg wash, these rolls are perfect for a cozy autumn meal or festive gathering.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 2 hours 30 minutes
Yield: 8 dinner rolls 1x
Category: Bread
Method: Baking
Cuisine: American

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 golden brown with a nutty aroma. Immediately remove from heat and pour into a heat-proof container. Allow to cool before using.
Activate the yeast: In a stand mixer bowl with dough hook, combine yeast, sugar, and lukewarm milk. Let sit for 5-10 minutes until the yeast foams, indicating it is active. If no foam appears, discard and restart with fresh yeast.
Make 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 dough is elastic and passes the windowpane test, pulling away from the bowl sides.
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: Grease a baking tin. Turn the dough onto a lightly floured surface and divide into 8 equal portions. Shape each into a smooth ball and place evenly in the prepared tin.
Second proof: Cover the rolls and let rise for another 45 minutes to 1 hour until the dough springs back halfway when pressed. Preheat the oven to 375°F (190°C) near the end of this time.
Apply egg wash and bake: Beat together the egg and milk or water for the egg wash. Brush the tops of the rolls evenly, then bake in the preheated oven for 20-25 minutes until golden brown and the rolls sound hollow when tapped.
Cool and serve: Allow the rolls to cool in the baking tin for a few minutes before transferring to a wire rack or serving warm.

Notes

Using a light-colored pan helps you monitor the butter as it browns to avoid burning.
Ensure your milk is lukewarm to activate the yeast without killing it.
If you do not have a stand mixer, you can knead the dough by hand for about 30 minutes until smooth and elastic.
The windowpane test involves stretching a small dough piece; it should stretch thin without tearing.
The egg wash gives the rolls a beautiful glossy finish and helps with browning.
These rolls freeze well; wrap cooled rolls tightly and freeze for up to 2 months. Reheat before serving.

Keywords: pumpkin dinner rolls, rosemary rolls, pumpkin bread, dinner rolls recipe, fall baking, homemade rolls