Pumpkin Rolls with Rosemary and Sea Salt

Pumpkin rolls with rosemary and sea salt are such a delightful treat! Imagine the savory and slightly sweet blend that dances on your taste buds. The smell of fresh rosemary fills the air, creating a homey atmosphere that draws everyone into the kitchen. These rolls are not just another recipe; they are a festive addition to your family dinner or a comforting snack for a cozy night in. Whether it’s a holiday gathering or an ordinary Tuesday, they elevate any meal. Plus, they’re surprisingly simple to make! The joy you’ll feel as you knead the dough, watch it rise, and finally pull those golden rolls from the oven is truly special. With a little bit of patience and these easy-to-follow steps, you’ll impress your friends, family, and yourself!

Why This Recipe Works

One of the best parts of this recipe is the unique combination of pumpkin and rosemary. It creates a flavor profile that’s savory yet slightly sweet. This is not your typical roll; the addition of fresh rosemary brings an aromatic complexity that enhances the pumpkin’s natural sweetness. Fresh ingredients play a huge role, too. When you use them, every bite bursts with rich flavor, making the experience all the more delightful. The yeast dough is another highlight; it offers a fluffy texture that’s light and airy. This pairs perfectly with the aromatic toppings and really captures the essence of fall.

Why You’ll Love This Pumpkin Rolls with Rosemary and Sea Salt

You’ll quickly find that these rolls are perfect for any occasion. They shine at family dinners, become a hit during holiday gatherings, and are wonderful to enjoy during a quiet evening at home. The fragrant rosemary adds a sophisticated touch that elevates the classic roll recipe. It’s simple enough that you’ll feel equipped to make it again and again, yet impressive enough to wow your guests! Imagine serving these fresh, warm rolls straight out of the oven. They’ll leave an impression that lingers long after the meal is over.

Ingredients

• 1/2 cup water (between 102°F – 110°F)
• 1/4 cup milk (between 102°F – 110°F)
• 2 1/2 tsp instant dry yeast (1 x 10g packet)
• 1 tsp sugar (for yeast activation)
• 1/4 cup sugar (50 grams)
• 2 large free-range eggs
• 1 1/2 tsp salt
• 6 tbsp (85 grams) unsalted butter, melted and cooled
• 2 1/2 tsp fresh rosemary, finely chopped (plus extra for topping)
• 1 cup fresh mashed pumpkin
• 4 1/2 – 5 cups all-purpose flour or cake flour (adjust according to moisture of the pumpkin)
• 1/4 cup softened butter (for spreading)
• 2 tbsp honey
• Sea salt flakes (for sprinkling)
• Optional garnish: Chopped rosemary (for butter mixture)

Preparing the Pumpkin

Cook the Pumpkin

Let’s kick things off by cooking the pumpkin first. You can choose your favorite method, but steaming large chunks is my go-to. It keeps the pumpkin moist and flavorful. Once soft, let it cool, then drain any excess water and mash it until smooth. This step is crucial because it sets the base for those delicious rolls!

Activating the Yeast

Prepare the Yeast Mixture

Now, on to activating the yeast, which is the magic that makes the dough rise. Heat the milk and water in a microwave-safe bowl until it feels warm, between 102°F and 110°F. Then, stir in 1 teaspoon of sugar and add the yeast. After mixing, let it sit for about 5 minutes. You’ll know it’s working if it becomes foamy.

Mixing the Dough

Combine Ingredients

It’s time to bring everything together! In a stand mixer fitted with a dough hook, combine the remaining flour, sugar, salt, eggs, melted butter, chopped rosemary, and mashed pumpkin. Gradually pour in the yeast mixture and mix until it forms a soft dough. It should pull away from the sides but remain slightly sticky at the bottom. Don’t worry if it feels a bit off; adjusting the flour later may help fix any minor issues.

Kneading the Dough

Knead and Prove

Next, move the dough onto a lightly floured surface. Spend a few moments kneading until it forms a smooth ball. Place the dough in a greased bowl, cover it with plastic wrap or a tea towel, and let it rise in a warm spot for about an hour. You’re aiming for it to double in size, which indicates that the yeast is doing its job!

Shaping the Rolls

Shape and Second Proving

After that hour has passed, it’s time to shape those rolls! Cut the dough into 16 to 20 equal pieces. Roll each piece into a ball and arrange them on a lined baking tray, giving them some space to breathe. Cover once more and give them another hour to rise. Patience pays off here; the rolls will puff up beautifully!

Baking the Rolls

Bake the Rolls

Once risen, preheat your oven to 350°F (180°C). Bake the rolls for 20 to 25 minutes until they turn a lovely golden brown. The aroma that fills your kitchen during this time will be hard to resist.

Finishing Touches

Prepare the Butter Mixture

While the rolls are baking, let’s whip up a tasty butter mixture! Combine softened butter with honey and a bit more finely chopped rosemary. Once your rolls are out of the oven, brush this mixture over the tops and finish with a sprinkle of sea salt flakes. This step adds a delicious finishing touch that takes them over the top!

Serving Suggestions

For the best experience, serve these rolls warm straight out of the oven, ideally with a generous pat of rosemary butter. They’re perfect alongside soups and salads or even on their own as a comforting afternoon snack.

Tips for Success

Make sure to use room temperature ingredients whenever possible; they help enhance the texture. Additionally, remember to adjust the flour based on the moisture of your pumpkin. Start with less, adding more as needed to avoid a sticky dough.

Variations

If you’re feeling adventurous, try substituting sage or thyme for rosemary to create a different flavor profile. You can also consider adding cheese to the dough for a cheesy twist, which around here, is always a crowd-pleaser!

Storage Tips

To store any leftovers, place them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage; just make sure to wrap them well to keep that delicious flavor intact.

Pairing Ideas

These pumpkin rolls pair beautifully with a warm butternut squash soup or a fresh garden salad. The flavors complement each other, creating a lovely meal that feels balanced and satisfying.

FAQs

1. Can I use canned pumpkin instead of fresh?
Absolutely! Canned pumpkin works just fine. Just ensure it’s pure pumpkin without any additives.

2. How do I know if my yeast is active?
Check if the yeast mixture has become foamy after about 5 minutes. If not, your yeast might be expired.

3. Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it after the first rise. Just let it come to room temperature before shaping.

4. Are these rolls gluten-free?
Unfortunately, this recipe calls for all-purpose flour, but you could experiment with a gluten-free flour blend.

5. What can I do with leftover rolls?
Leftover rolls can be reheated in the oven or transformed into breakfast toasts, sandwiches, or even croutons for your salads.

Enjoy making these pumpkin rolls with rosemary and sea salt! They not only taste fantastic, but the process of baking them will fill your home with warmth and joy. Happy baking!

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