Pumpkin Sage Rolls
Fluffy, buttery dinner rolls with a fall twist! It’s a bit sweet from the pumpkin, salty from the sage and garlic, and it all comes together to create the perfect balance of flavors. Dip it in some cinnamon butter for a more sweet profile for the best side dish on the dinner table!
Making the Dough
Something about making dough from scratch is so therapeutic! Especially because it makes your home smell like a bakery while it’s cooking in the oven.
HERE’S WHAT YOU WILL NEED:
- whole milk
- instant yeast
- brown sugar
- pumpkin puree
- unsalted butter
- all-purpose flour
- pumpkin pie spice
Start out by adding the warm milk to a large mixing bowl. Sprinkle the yeast on top. If using active dry yeast, whisk the warm milk with the yeast and cover for 10 minutes. The yeast is active if it froths and thickens up. If you use instant yeast like me, you don’t need to cover it for 10 minutes. Then add the sugar, melted butter, a large egg, pumpkin pie spice, and pumpkin puree. Whisk all together until smooth.
Then add the all-purpose flour, salt, and pumpkin pie spice to the wet ingredients. Combine together using a hook attachment and stand mixer or a wooden spoon/rubber spatula. Knead the dough for about 5 to 6 minutes until it becomes smooth and elastic.
The dough shouldn’t be too sticky or too dry. When you touch it with your finger, it should not stick. It’ll be fluffy, soft, and moist. If it’s too try, add a tablespoon of milk at a time. If it’s way too sticky, add a tablespoon of flour at a time. Transfer to an oiled bowl and cover it with a towel or cling wrap. Set in a warm place for about an hour or until doubled in size.
The Sage and Garlic Butter
Obsessed with this sage and garlic-infused butter is an understatement! No herb pairs well with pumpkin like sage does. It’s the perfect savory touch to this dinner roll recipe. These are the ingredients you need:
- unsalted butter
- sea salt
- garlic cloves
Start by melting down the butter in a pan over medium heat. Once melted, add sea salt, garlic cloves, a few sprigs of rosemary, and sage leaves. Toast for 3 to 4 minutes until fragrant and take off the heat.
NOTE: To elevate this to the next level, leave on the heat for longer to brown the butter. This will add a beautiful, nutty taste to the final product.
Assembly and Baking
Once the dough has risen and the sage garlic butter is prepared, it’s time to roll and bake! This recipe makes about 16 dinner rolls, give or take. You want to divide the dough into equal portions, about the size of a golf ball. Roll them tightly so they’re round and smooth.
Grease a 9×13 pan or baking dish and transfer the rolls in there. Cover again and let it rest but this time only for 30 minutes. After 30 minutes, they should be puffy.
Bake in the oven at 350°F until golden brown and beautiful on top, about 20 to 25 minutes! Once out of the oven, brush with the infused butter and serve warm to enjoy!
Craving More Bread Recipes? Try These Out!
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Pumpkin Sage Dinner Rolls
Fluffy, buttery dinner rolls with a fall twist! It's a bit sweet from the pumpkin, salty from the sage and garlic, and it all comes together to create the perfect balance of flavors. Dip it in some cinnamon butter for a more sweet profile for the best side dish on the dinner table!
- 3 3/4 cup all purpose flour
- 3/4 cup whole milk, warm
- 2 1/4 teaspoon instant yeast
- 1/2 cup pumpkin puree
- 3 tablespoons brown sugar
- 1 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 large egg, room temp
- 4 tablespoons unsalted butter, softened or melted
- olive oil, for greasing bowl
- 1/3 cup unsalted butter
- 6 to 8 garlic cloves
- 1 to 2 sprigs of rosemary
- 6 sage leaves
- flakey sea salt, to taste
- To a large mixing bowl, add the warm milk and sprinkle the yeast on top. If using active dry yeast, cover and let it proof for 10 minutes. If using instant yeast, not necessary.
- To the milk and yeast, add the egg, unsalted butter, brown sugar, and pumpkin puree. Beat together until smooth.
- To the wet batter, add the all purpose flour, salt, and pumpkin pie spice. Bring the dough together using a hook attachment on a stand mixer or use a wooden spoon/rubber spatula. Knead for about 5 minutes or until the dough is very soft, smooth, and elastic. It will stick to the sides of the bowl a bit and that’s normal! If it is too sticky or too dry, add a tablespoon of flour or milk respectively.
- Transfer the dough to a greased bowl and cover to rest in a warm place until doubled in size, about an hour.
- After the dough is proofed, punch it down.
- Preheat oven to 350°F.
- Divide the dough into individual pieces, about the size of a golf ball. Flour your hands and surface as necessary.
- Grease a 9x13 baking pan or dish with olive oil and add the divided rolls in. Cover and let it rest in a warm place for about half an hour until puffed up.
- Once proofed, pop in the oven to bake for 20 to 25 minutes until golden brown on top.
- While they bake, make the herb butter. To a pan over medium heat, add the butter and melt down.
- Once melted, add in the garlic cloves, salt, sage, and rosemary. Toast for about 3 minutes and then take off the heat.
- When the rolls come out of the oven, brush with the butter and serve warm!