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Rosemary Pumpkin Dinner Rolls Recipe

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★★★★★

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.

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 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.
  2. 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.
  3. 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.
  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: 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.
  6. 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.
  7. 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.
  8. 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

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