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Rosemary pumpkin dinner rolls Recipe

Rosemary pumpkin dinner rolls Recipe
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★★★★★

5 from 27 reviews

Delight in these soft and flavorful Rosemary Pumpkin Dinner Rolls, perfectly tender with a subtle hint of aromatic rosemary and warm cardamom spice. Made with pumpkin puree and brown butter, these rolls offer a lightly sweetened, moist texture, ideal as a festive side or comforting snack.

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

For Egg Wash

  • 1 egg
  • 1 tbsp milk or water

Instructions

  1. Prepare Brown Butter: Melt the butter in a light-colored pan over medium heat, stirring constantly. The butter will foam and sizzle, turning golden brown with a nutty aroma. Immediately remove from heat and pour into a heat-proof container. Let it cool before using.
  2. Activate Yeast: In the bowl of a stand mixer fitted with a dough hook, combine the yeast, sugar, and lukewarm milk. Allow to sit for 5-10 minutes until the yeast foams, indicating it’s active. If no foam appears, discard and use fresh yeast.
  3. Knead 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 sides of the bowl. Check if the dough passes the windowpane test to ensure proper gluten development.
  4. First Proof: Cover the bowl and let the dough rise for 45 minutes to 1 hour, or until doubled in size.
  5. Shape Rolls: Grease a baking tin. Turn the dough onto a lightly floured surface, divide it into 8 equal pieces, and shape each into a smooth, round ball. Place the rolls evenly spaced in the prepared tin.
  6. Second Proof: Cover the tin and proof the rolls for another 45 minutes to 1 hour. The dough should bounce back halfway when pressed with a finger. Meanwhile, preheat your oven to 375°F (190°C).
  7. Apply Egg Wash and Bake: Beat together the egg and milk (or water) to make an egg wash. Brush the rolls generously. Bake in the preheated oven for 20-25 minutes until golden brown and sounding hollow when tapped.
  8. Cool and Serve: Allow the rolls to cool in the tin for a few minutes before removing. Serve warm or at room temperature.

Notes

  • Use a light-colored pan to monitor the brown butter process effectively to avoid burning.
  • If you don’t have a stand mixer, knead the dough by hand for about 30 minutes until smooth.
  • Ensure the milk is lukewarm, about 95°F (35°C), to activate the yeast without killing it.
  • The windowpane test is done by stretching a small piece of dough until thin and translucent without tearing.
  • These rolls freeze well; thaw and warm before serving.

Nutrition

Keywords: Rosemary pumpkin rolls, pumpkin dinner rolls, homemade dinner rolls, pumpkin bread rolls, aromatic dinner rolls, festive bread recipes

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