Go Back
–+ servings
Rosemary pumpkin dinner rolls

Savory Rosemary Pumpkin Dinner Rolls for Cozy Gatherings

These Rosemary Pumpkin Dinner Rolls combine pumpkin, rosemary, and cardamom for a uniquely comforting twist on traditional rolls.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Proofing Time 2 hours
Total Time 2 hours 45 minutes
Servings: 8 rolls
Course: Dinner
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 tbsp Unsalted Butter cut into pieces
  • 2.25 tsp Active Dry or Instant Yeast ensure it’s fresh for optimal rise
  • 1.5 tbsp Granulated Sugar feeds the yeast for better fermentation
  • 0.25 cup Lukewarm Milk can be substituted with non-dairy milk
  • 2 cups All-Purpose Flour switching to bread flour can enhance chewiness
  • 1 Egg can be replaced with a flax egg for a vegan alternative
  • 0.5 cup Pumpkin Puree feel free to substitute with mashed sweet potatoes
  • 0.75 tsp Salt enhances flavor and strengthens gluten
For the Aromatics
  • 1.5 tsp Dried Rosemary using fresh rosemary can brighten the taste
  • 0.75 tsp Ground Cardamom cinnamon is a good substitute
For the Topping
  • 1 egg Egg Wash creates a shiny, golden crust; optional

Equipment

  • Stand Mixer
  • Light-Colored Saucepan
  • Baking Tin
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of unsalted butter in a light-colored saucepan over medium heat until browned.
  2. In a bowl, combine yeast, sugar, and lukewarm milk; stir and let sit for 5-10 minutes until foamy.
  3. Add brown butter, flour, egg, pumpkin puree, salt, rosemary, and cardamom to the yeast mixture; knead until smooth.
  4. Transfer kneaded dough to a greased bowl, cover with a towel, and let it proof for 45 minutes to 1 hour.
  5. Grease a baking tin, punch down the dough, and divide into 8 pieces; shape into balls and arrange in the tin.
  6. Preheat the oven to 375°F (190°C).
  7. Whisk together egg with milk or water for the egg wash and brush over the rolls after proofing.
  8. Bake rolls for 20-25 minutes until golden brown; they should sound hollow when tapped.
  9. Cool rolls for 5 minutes in the tin before transferring to a wire rack.

Nutrition

Serving: 1rollCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 2gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Allowing the dough ample time to rise will ensure a perfect texture and flavor. Store leftovers in an airtight container for up to 2 days or freeze for a month.

Tried this recipe?

Let us know how it was!