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Ingredients
Scale
- 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)
Instructions
- Cook the pumpkin until soft, then mash until smooth.
- Activate the yeast by warming the milk and water, adding sugar, and mixing in yeast. Let it sit until foamy.
- In a mixer, combine flour, sugar, salt, eggs, melted butter, chopped rosemary, and mashed pumpkin. Add yeast mixture.
- Knead the dough until smooth, then let it rise in a greased bowl for about an hour.
- Shape the dough into 16-20 rolls, place on a baking tray, and let rise for another hour.
- Preheat the oven to 350°F (180°C) and bake rolls for 20-25 minutes until golden brown.
- Brush with honey butter mixture and sprinkle with sea salt flakes before serving.
Notes
Ensure ingredients are at room temperature for best results.
Adjust flour based on pumpkin moisture to avoid sticky dough.
Leftovers can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 4
- Sodium: 180
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 4
- Cholesterol: 40