Pumpkin Rolls With Rosemary and Sea Salt

At the end of our month of pumpkin recipes, we present these warm, savory rolls. And, if you need any more convincing, they’re glazed with a honey butter and dusted with flaky sea salt. Sam of Drizzle & Dip show us how it’s done…

Pumpkin Rolls With Rosemary and Sea Salt
by Sam Linsell of Drizzle & Dip

Pumpkin gives these easy dinner rolls a twist with a soft, pillowy texture. Then the honey rosemary butter takes the rolls up another notch. You can make the rolls as big or as small as you like. This recipe is an impressive accompaniment to any meal.

You’ll need:

For the pumpkin rolls
1 cup pumpkin puree (fresh or canned)
1/2 cup warm water
1/4 cup warm milk
1 tsp plus 1/3 cup sugar, divided
2 1/2 tsp instant dry yeast
2 large eggs
1 1/2 tsp salt
6 tbsp butter, melted and cooled
2 1/2 tsp fresh rosemary, finely chopped
4 1/2-5 cups all purpose flour

For the honey butter
1/4 cup butter, room temperature
2 tbsp honey
Flaky sea salt
Chopped fresh rosemary

If you are using fresh pumpkin, cut it into large chunks and steam in pot with a lid until soft. Drain and allow to cool. Then mash and drain off any excess water.

Heat the milk and water in a small bowl in the microwave until a cooking thermometer reads 102F-110F. Add the sugar and yeast, stir and set aside to foam up for about 5 minutes.

Using a stand mixer with the dough hook attached, add all the remaining ingredients. Slowly pour in the yeast, milk and water and mix until a soft dough forms. It should start pulling away from the sides but will stick a little to the bottom. If it is too sticky, add a little more flour. I found I used just over 5 cups of flour.

Turn the dough out onto a lightly floured surface and knead until it comes together in a ball. Place in a greased bowl, cover with plastic wrap or a tea towel and allow to rise in a warm place for an hour. It should double in size.

After it has doubled in size, return it to a lightly floured surface and cut into 16–20 even pieces. Roll these into balls and place on a lined baking tray allowing space in between the rolls to double in size. Cover with a tea towel and place back in a warm spot to rise for another hour.

Preheat the oven to 350F and bake for 20–25 minutes, or until golden brown.

Mix the butter, honey and finely chopped rosemary together and brush liberally over rolls after they come out the oven. Sprinkle with flaky sea salt.

Pumpkin Rolls With Rosemary and Sea Salt

Thank you so much, Sam!

P.S. More recipes, including pumpkin mac ‘n’ cheese and two-ingredient pumpkin pasta.

(Recipe and photos by Sam Linsell. Recipe adapted from Country Cleaver. Thanks to Stella Blackmon for editing this series.)