These rosemary pumpkin rolls are a great addition to your holiday table. A simple pumpkin yeast dough mixed with fresh minced rosemary and a sprinkle of kosher salt. You’ll love these simple and delicious rolls!
Do you remember in October 2020 when I posted my pumpkin yeast bread recipe?
Well, if you loved that recipe you’re going to LOVE these rosemary pumpkin rolls!
The base of the recipe is based on that bread recipe but I turned it into rolls with a big burst of rosemary flavor.
These rolls are super easy to make and the majority of the time the recipe is very hands-off. The hardest part is waiting for the breast to rise.
I served my rolls warm with salted whipped butter but they also pair great with homemade pumpkin butter.
This year, it’s an Art and I only Thanksgiving so these rolls are 100% being made.
I love nothing more than a fresh warm yeast roll – delicious!
Table of Contents
What is the difference between yeast bread and quick bread?
It’s pretty typical to see pumpkin bread this time of the year.
However, usually, it’s a quick bread instead of a light and airy yeast bread.
If you have ever made banana bread, zucchini bread, or even traditional pumpkin bread it’s typically a quick bread. They do not require yeast or rising time and come together pretty quickly.
In order for yeast bread to rise you need to use yeast. And it requires a bit more time because yeast bread typically takes at least an hour to rise.
Can I use anything else besides pumpkin puree?
Yes, but you’ll want to keep it similar if you’re looking for the bread to turn out as written.
I have found canned sweet potato and butternut squash that will work great in this recipe.
Always remember to only use puree and not pumpkin pie filling. That is a VERY different ingredient that will not work in this recipe.
What brand of pumpkin puree is the best?
I am not loyal when it comes to canned pumpkin.
I have used Libby, Great Value, Trader Joe’s, Farmer’s Market Brand, organic and un-organic brands with great success.
Can I make my rolls rise faster?
Not really, but there are some factors that slightly affect the timing of your rise.
If your room is cold the yeast is less active and it will take a longer amount of time to rise. If your room is hot your yeast will be more active and will rise faster.
However, the faster your bread rises the less time it has to establish flavor.
If you’re working in a warm space make sure to keep an eye on your bread as it will rise much faster than possibly called for.
Can I use a different herb?
Yes, of course! I love rosemary in these rolls but you could easily use fresh minced sage or thyme.
I bet they would be delicious with a mix of all 3 too!
How do I store leftover rosemary pumpkin rolls?
I store any leftover rolls at room temperature for up to 5 days.
I either cover the pan with plastic wrap or foil or store them in a zip-top baggie.
Love these rosemary pumpkin rolls?
Why not try a few of my other delicious savory pumpkin recipes?
- Craving a fall twist to cornbread? Try my Pumpkin Sage Cornbread.
- Love cute food? Try my Pumpkin Shaped Gnocchi.
- The orginal recipe that these rolls are based off of! Try my Pumpkin Yeast Bread.
- Want a warm dish that is easy to make? Try my Spicy Thai Pumpkin Soup.
- Need a big dish of comfort food? Try my Creamy Pumpkin Baked Ziti.
Rosemary Pumpkin Rolls
Equipment
Ingredients
- 1 tablespoon instant yeast
- 1/4 cup warm milk
- 1 large egg
- 3/4 cup pumpkin puree
- 1 tablespoons vegetable oil
- 3-1/4 cup all purpose flour
- 1/4 cup packed brown sugar
- 1-1/4 teaspoon kosher salt
- 1 tablespoon minced fresh rosemary
Instructions
- Place all of the ingredients into a large mixing bowl or the bowl of an electric mixer.
- If kneading by hand mix together the ingredients and knead by hand until a smooth soft dough is achieved. If using an electric mixer, fit it with the dough hook and knead until a smooth soft dough is achieved. I used an electric mixer with a dough hook and this took about 10 minutes.
- Light grease a large mixing bowl and add the dough.
- Cover and let rise until doubled, about 60-75 minutes.
- Lightly oil your work surface.
- Gently deflate your dough and turn it out on the oiled work surface.
- Shape the dough into 12-16 equally sized rolls.
- Lightly grease 2 8-inch cake pans or 1 9×13 dish.
- Add rolls to the prepared pans. I was able to fit 8 large rolls in 1 8-inch cake pan.
- Cover the pans and let the rolls rise until almost doubled, about 45 minutes.
- Toward the end of the rising time preheat the oven to 350 degrees F.
- Bake the bread for 20 minutes, or until its crust is a deep golden brown, and a digital thermometer inserted into the center registers about 190°F.
- If desired, brush rolls with melted butter and a sprinkle of kosher salt.
- Remove the rolls from the oven, and turn them out onto a rack to cool. Store completely cool bread at room temperature for up to 5 days.
Notes
Nutrition
