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Soft Pumpkin Rolls Recipe

Soft Pumpkin Rolls Recipe
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★★★★★

5.1 from 25 reviews

Soft Pumpkin Rolls are fluffy, lightly spiced yeast rolls infused with pumpkin puree and served with a delicious whipped spice butter. Perfect for fall breakfasts or cozy gatherings, these rolls combine warm spices and natural sweetness for a comforting treat.

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 Yeast: Heat ½ cup of water to between 105°F and 115°F. Add a pinch of sugar and 1 ½ teaspoons of active dry yeast. Stir briefly and set aside for about 5 minutes until the yeast becomes bubbly and rises.
  2. Mix Wet Ingredients: In the bowl of a stand mixer, combine ¾ cup pumpkin purée, ¼ cup honey, 1 tablespoon melted butter, one beaten egg, and the activated yeast mixture.
  3. Add Dry Ingredients and Start Dough: Add 3 ½ cups all-purpose flour and 1 teaspoon salt to the wet ingredients. Attach the dough hook to the mixer and begin mixing until the dough starts to come together, scraping down the sides as needed. Add extra flour a tablespoon at a time if the dough is too sticky to form a ball.
  4. Knead Dough: Continue mixing with the dough hook for about 5 minutes until the dough becomes soft and stretchy. Remove the dough and knead lightly a couple of times on a floured surface to form a smooth ball.
  5. First Rise: Transfer dough to a greased bowl, drizzle a little oil on top and rub it over the dough surface. Cover with cling film or a tea towel and place in a warm area to rise for 1 to 1 ½ hours until doubled in size.
  6. Shape Rolls: 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 small ball and place in the prepared dish. Cover with a tea towel and allow to rise for another 30 minutes in a warm place.
  7. Preheat Oven and Egg Wash: Preheat the oven to 375°F. Whisk the remaining egg and brush it over the tops of the rolls to get a glossy golden finish.
  8. Bake Rolls: Bake the rolls for 25 to 30 minutes until golden brown and fully cooked through. Let them cool briefly before serving.
  9. Prepare Whipped Spice Butter: In a bowl, combine 2 sticks softened butter, 3 tablespoons brown sugar, ½ teaspoon kosher salt, ½ teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon allspice, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves. Whip with a mixer for 2 to 3 minutes until light and fluffy. This butter can be made ahead and refrigerated. Bring to room temperature before serving.
  10. Serve: Serve the warm pumpkin rolls with a generous dollop of whipped spice butter and enjoy the comforting flavors.

Notes

  • Make sure the water temperature for activating yeast is between 105°F and 115°F to avoid killing the yeast.
  • If dough is sticky, add flour gradually to avoid making rolls tough.
  • Allow rolls to rise in a warm spot; a slightly warmed oven or sunny window works well.
  • The whipped spice butter can be prepared a day ahead for convenience.
  • Store leftovers in an airtight container and reheat gently for best texture.
  • These rolls freeze well before or after baking; thaw completely before serving.

Nutrition

Keywords: Pumpkin rolls, soft rolls, yeast rolls, autumn bread, spiced pumpkin bread, whipped spice butter, fall baking

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