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Soft Pumpkin Rolls Recipe

Soft Pumpkin Rolls Recipe
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★★★★★

5 from 8 reviews

These Soft Pumpkin Rolls are a delightful twist on classic dinner rolls, featuring pumpkin purée for a tender crumb and warm fall spices in a whipped butter spread. Perfect for autumn gatherings or holiday meals, they are soft, slightly sweet, and paired beautifully with a spiced butter that enhances every bite.

Ingredients

Scale

Dough

  • ½ cup water
  • pinch sugar
  • 1 ½ tsp active dry yeast
  • ¾ cup pumpkin purée
  • ¼ cup honey
  • 2 eggs (divided)
  • 1 tbsp butter (melted)
  • 1 tsp salt
  • 3 ½ cups all-purpose flour (plus extra as needed)

Whipped Spice Butter

  • 2 sticks butter (softened)
  • 3 tbsp brown sugar
  • ½ tsp kosher salt
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp allspice
  • ¼ tsp nutmeg
  • ⅛ tsp cloves

Instructions

  1. Activate the yeast: Heat ½ cup of water to between 105°F and 115°F. Add a pinch of sugar and the active dry yeast. Stir briefly and set aside for about 5 minutes until the yeast becomes bubbly and rises.
  2. Mix the wet ingredients: In the bowl of a stand mixer, combine the pumpkin purée, honey, melted butter, one beaten egg, and the activated yeast mixture.
  3. Add dry ingredients and start dough: Add the flour and salt to the mixer bowl and attach the dough hook. Mix until the dough begins to come together, scraping the sides occasionally. If it’s too sticky, add extra flour one tablespoon at a time.
  4. Knead the dough: Continue mixing with the dough hook for about 5 minutes until the dough is soft and stretchy. Remove it, then lightly knead on the counter a few times to form a smooth ball.
  5. First proof: Transfer dough to a greased bowl. Drizzle with a little oil and rub over the dough. Cover with cling film or a tea towel, and set in a warm place for 1 to 1 ½ hours until the dough doubles in size.
  6. Shape rolls and second proof: Spray a 9″ x 13″ baking dish with non-stick spray. Punch down the dough and divide into 12 equal portions. Shape each into a ball and arrange in the baking dish. Cover with a tea towel and let rise another 30 minutes in a warm spot.
  7. Prepare for baking: Preheat oven to 375°F. Whisk the remaining egg and brush it over the rolls for a glossy finish.
  8. Bake the rolls: Bake for 25 to 30 minutes until golden brown and cooked through. Let cool briefly before serving.
  9. Make whipped spice butter: In a mixing bowl, combine softened butter, brown sugar, kosher salt, cinnamon, ginger, allspice, nutmeg, and cloves. Whip for 2 to 3 minutes until light and fluffy. Chill until ready to use but bring to room temperature before serving.
  10. Serve and enjoy: Serve the warm pumpkin rolls with the whipped spice butter for a comforting and flavorful treat.

Notes

  • Water temperature is crucial for activating yeast; too hot will kill it, too cold will slow activation.
  • Extra flour may be needed depending on pumpkin moisture and humidity—add gradually to avoid dryness.
  • The whipped spice butter can be made a day ahead to let flavors meld.
  • These rolls freeze well; thaw and warm before serving.
  • For dairy-free option, substitute butter with vegan margarine and ensure all other ingredients fit dietary needs.

Nutrition

Keywords: pumpkin rolls, soft rolls, spiced butter, fall bread, dinner rolls, pumpkin purée, yeast rolls, holiday bread

Find it online: https://todayfoodrecipe.com/soft-pumpkin-rolls-recipe/