Pumpkin Rolls With Rosemary and Sea Salt

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.)

  1. Anna says...

    Made these for Christmas dinner with slow cooker ham. So easy but just beautiful and really delicious. I didn’t have flaky sea salt so I used Himalayan Pink Salt on top and made 12 huge, gorgeous rolls (about 4-1/4 oz dough in each). I forgot the salt when mixing the dough but flattened it out before the first rise, sprinkled salt on top and kneaded it in, it worked fine. I really love a forgiving recipe. Actually I loved everything about these.

  2. I love Sam’s blog (my favorite food blog aside from my own of course haha). It’s nice to see her recipes on here. I’m kind of over pumpkin, but these rolls do look scrumptious.

    Thanks for this delicious recipe!

  3. These look amazing! I have to add them to one of our dinners for this week! Thanks for sharing. :)

  4. great recipe. just made a batch for dinner. they were soft and fluffy, with a hint of sweetness and pumpkin flavour. the honey butter glaze is brilliant. btw if anyone is confused by the instructions, i believe the 1 tsp sugar goes into the milk-yeast mixture, and the rest of the sugar goes in the mixing bowl. also i used 5.5 cups of flour, and mixed with the dough hook until the dough was smooth and uniform, about 3 mins.

  5. Mmm, sounds delicious! I’d never even thought of using pumpkin like this before. Thanks!

  6. Kate says...

    I’m normally terrified of baking anything that calls for yeast/rising/proofing – much more of a “cream together butter and sugar until fluffy” and then adding in the rest of the chocolate chip cookie ingredients. But! I made these and they turned out beautifully!! I started too late and had to keep them in the fridge overnight, but they turned out great! They may or may not have been my and my husband’s dinner last night. Thanks for a great recipe – definitely checking out the blog!

  7. April says...

    Going to make these tomorrow! Can’t wait!

  8. I love Sam’s blog (my favorite food blog aside from my own of course haha). It’s nice to see her recipes on here. I’m kind of over pumpkin, but these rolls do look scrumptious.

  9. This looks absolutely delicious! I’ve never had honey butter before but it sounds like I’m going to love it. Might just try it out with a variety of things!

  10. Pascua says...

    Joanna! Do you try all of these recipes before you post them? I hope so. These were delicious.

  11. Oh, how yummy! I love anything with pumpkin… adding the rosemary and bread parts are extra bonuses!!

    XOXO, Amy @ Jeans and a Tea

  12. jeannie says...

    These good wonderful! And that butter sounds fantastic.

  13. omg those look amazing

  14. Uhm, OKAY – these look like the most amazing things I’ve ever seen. I always make a special dinner roll recipe every Christmas, but I might just have to make two sets this year.

  15. These look heavenly! I just got a KitchenAid stand mixer – sounds like the perfect opportunity to use it!!! :)

    PS – If you’re into pumpkin anything, you will love my healthy pumpkin square recipe, check it out here:

    Christina |

  16. yael steren says...

    If only I could make these magically appear before me! Wow! I will definitely be trying these out! Thanks for sharing! xx yael

  17. Oh my gosh, you are a saint for posting this! One of my girlfriends is having a bunch of us over for soup, salad, and bread tomorrow, and we’re supposed to bring any of the aforementioned. I had no clue what to bring, but NOW I KNOW – THIS! So happy. Sounds so delicious, and the best part is that I already have everything on hand. Thanks Joanna!

  18. Emma says...

    These look AMAZING. Can’t wait to try them for my next dinner party.

  19. Oh Lord, those look divine! I’m a huge fan of rosemary and love pumpkin almost as much. I wonder if I could make a gluten-free version of these? I usually combine oat flour and rice flour (1:1 ratio) and that seems to work with muffins and some baked goods, although the texture is somewhat different.

  20. Jillian says...

    I would love advice on how to estimate temperature for heating the milk and water to 102-110 F. How long would it take? Would it be simmering? My post-grad kitchen has odd and inherited supplies. :)

    Thanks for this delicious recipe!

    • Madeline says...

      Definitely not simmering, that would be closer to 200 degrees. You just want it to be warm, but not warm enough to kill the yeast. Maybe 10-15 seconds?

  21. Stacie says...

    As someone who has Celiac, this is just torture!!

  22. These look delicious! I” still waiting for Christmas morning when I’m planning on making the pumpkin pancakes you posted this month!! I love these alternates to the ‘normal’ pumpkin recipes, like breads and pies. Delicious!!


  23. Anne says...

    OOH. I’m not not usually a huge pumpkin fan but the salt and the rosemary butter make this one sound amazing!!

  24. You can never have enough pumpkin! I actually said “YES!” out loud when I saw the title of this post ; ) I might try making this a tad healthier by cutting back on the sugar or using coconut sugar instead. Hopefully it turns out OK! Thanks for sharing.