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Rosemary pumpkin dinner rolls Recipe

Rosemary pumpkin dinner rolls Recipe
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★★★★★

4.9 from 30 reviews

These Rosemary Pumpkin Dinner Rolls combine soft, fluffy bread with the warm flavors of pumpkin, rosemary, and cardamom. Enhanced with nutty brown butter and an optional glossy egg wash, they make a perfect autumnal complement to any meal or holiday table.

Ingredients

Scale

Dough

  • 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. The butter will foam, sizzle, and gradually turn golden brown with a nutty aroma. Immediately remove from heat and pour into a heat-proof container. Let cool before using in the dough.
  2. Activate the yeast: In the bowl of a stand mixer fitted with a dough hook, combine yeast, sugar, and lukewarm milk. Let sit for 5-10 minutes until the yeast foams. If no foam appears, discard and start over with fresh yeast.
  3. Knead the dough: 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 is elastic, tightens up, and pulls away from the bowl’s sides. Periodically perform the windowpane test to check gluten development.
  4. First proof: Cover the bowl and let the dough rise for 45 minutes to 1 hour until doubled in size.
  5. Shape the rolls: Grease your baking tin. Turn dough onto a lightly floured surface. Divide into 8 equal pieces and shape each into a smooth ball. Arrange the rolls evenly in the tin.
  6. Second proof: Cover the tin and let proof for another 45 minutes to 1 hour, until rolls spring back halfway when pressed. Preheat the oven to 375°F (190°C) towards the end of this proof.
  7. Apply egg wash and bake: Beat together the egg and milk or water. Brush the tops of the rolls with the egg wash. 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 and serving warm.

Notes

  • You can replace cardamom with cinnamon or omit it entirely if preferred.
  • Fresh rosemary can be used instead of dried; use 2 tsp chopped fresh rosemary as it is less concentrated.
  • Pumpkin puree can be substituted with mashed sweet potatoes or regular potatoes for a different flavor.
  • Skipping the egg wash is an option; it mainly adds a deeper color and shiny finish.

Nutrition

Keywords: bread, bread rolls, enriched bread, pumpkin, rosemary, dinner rolls, autumn bread, baking

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