These Pumpkin Butter Rolls are unbelievably moist and delicious! They have a hint of pumpkin sweetness and a whole lot of fluff! They are the most perfect buttery rolls and will make a delicious side for any dinner.
Do you guys salivate at the scent of freshly baked bread, or is it just me? I’m sure I’m not the only one. The warm scent of bread is baking in the oven makes the whole house smells like a bakery and I love that. The weather has been pretty cool in New York an all I’ve been wanting to make is soup and fresh bread.
These bread rolls can easily be made vegan and still delicious good! Just swap out the butter and mil for vegan alternatives. I like to use almond milk. I’ve made these countless times and they are also great for burgers!
How to make pumpkin butter rolls
- Melt butter, milk and pumpkin purée in a sauce pan on low, just until the butter is melted. Then turn the heat off.
- Add that to a bowl containing 2 1/4 tsp of instant yeast or 1 packet and 1/4 cup sugar. Whisk to combine
- Next, add in 4 cups of flour and 1 tsp of salt. Mix until a dough forms and knead for 3-5 minutes
- Form a ball and cover in a greased bowl to rise for 1-1.5 hours. Once risen, punch the dough down and form it into little balls. I get anywhere between 15-17 rolls.
- Place the dough balls into a buttered dish and cover for a second rise, about 45 minutes.
- Brush with butter and top with pumpkin seeds and sesame seeds (optional) and bake at 350 for 25-30 minutes.
These make for the perfect side for your thanksgiving dinner. They are also perfect alongside a big bowl of soup. I sometimes make egg sandwiches in the morning or turkey sammies for lunch. They are so good!
Pumpkin Butter Rolls
Equipment
- Mixing Bowls
- Whisk or spatula
- 9×13 baking dish
- Pastry brush
Ingredients
- 4 cups flour spooned and leveled
- 1 tsp salt
- ¼ cup sugar
- 2 ¼ tsp instant yeast
- 1 cup whole milk
- ½ cup butter unsalted
- ½ cup pumpkin puree
Instructions
- Add your flour and salt to a mixing bowl and set aside. In another bowl add your yeast and sugar and set aside.
- Add the milk, butter and pumpkin puree to a medium saucepan on low and heat it just until the butter is melted. Turn the heat off. Let it cool a bit, about 5 minutes.
- Add the pumpkin mixture to your bowl of yeast and sugar, mix to combine.
- slowly add your flour mixture to the wet mixture and combine until a dough forms. Knead for 3-5 minutes and form into a ball. Place the dough into a lightly greased bowl and cover. Let it rise until doubled in size. About 1-1.5 hours.
- Once the dough has risen, punch it down to release some of the gas bubbles. Divide the dough into 15- 18 pieces. From them into balls and place them into a buttered dish for a second rise. Preheat your oven to 350°
- Once the rolls have doubled in size, about 45 minutes, using a pastry brush, brush with some melted butter and top with pumpkin and sesame seeds (optional).
- Bake the rolls for 25-30 minutes until lightly golden brown on top. Enjoy!
Notes
- Any non-dairy milk will work with this recipe. Oat, macadamia or soy.
- You can also make the dough the night before and store it in the fridge once you’ve shaped the dough. Just bring them to room temperature before baking them and let them finish rising before you bake them off.
- I usually get 15-17 mini rolls or 8-10 hamburger sized buns.
