Description

These soft, golden pumpkin rolls are a fall favorite. Lightly sweetened with honey and paired with whipped spice butter, they’re perfect for holidays or any cozy dinner.

Ingredients

Pumpkin Rolls:

½ cup water

Pinch sugar

1½ tsp active dry yeast

¾ cup pumpkin purée

¼ cup honey

2 eggs, divided

1 tbsp butter, melted

1 tsp salt

3½ cups all-purpose flour (plus more 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

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Instructions

Heat water to 105–115°F, stir in sugar and yeast. Let activate for 5 minutes.
In a mixer bowl, combine pumpkin, honey, melted butter, one egg, and yeast mix.
Add flour and salt. Mix with dough hook until a dough forms.
Knead with hook for 5 minutes. Add more flour if too sticky.
Shape into a ball and place in a greased bowl. Cover and let rise 1–1½ hours.
Punch down and divide into 12 balls. Place in a greased 9×13” pan. Let rise 30 mins.
Preheat oven to 375°F. Beat remaining egg and brush over rolls.
Bake for 25–30 mins or until golden. Let cool slightly before serving.
For whipped butter, beat all ingredients until fluffy. Serve at room temp.

Notes

Add extra flour if dough is too wet.
Make the butter ahead—it stores well in the fridge.
To freeze rolls, cool completely, wrap tightly, and store up to 2 months.

Prep Time: 2 minutes
Cook Time: 30 minutes
Category: Bread, Side Dish
Method: Baking
Cuisine: American