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Soft Pumpkin Rolls with Spiced Butter Recipe

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4.6 from 136 reviews

These Soft Pumpkin Rolls are a delightful autumn treat, featuring a tender and fluffy dough enriched with pumpkin purée and warm spices, baked to a golden perfection. Topped with a luscious whipped spice butter, they make the perfect breakfast or snack to celebrate the flavors of the season.

Ingredients

Scale

For the Pumpkin Rolls

  • ½ cup water
  • Pinch sugar
  • 1 ½ tsp active dry yeast
  • ¾ cup pumpkin purée
  • ¼ cup honey
  • 2 eggs (divided)
  • 1 tbsp butter (melted)
  • 1 tsp salt
  • 3 ½ cups all-purpose flour (plus extra as needed)

For the Whipped Spice Butter

  • 2 sticks butter (softened)
  • 3 tbsp brown sugar
  • ½ tsp kosher salt
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp allspice
  • ¼ tsp nutmeg
  • ⅛ tsp cloves

Instructions

  1. Activate the Yeast: Heat ½ cup of water to between 105°F and 115°F. Add a pinch of sugar and the active dry yeast. Stir briefly and set aside for about 5 minutes, until the yeast becomes bubbly and rises.
  2. Mix Wet Ingredients: In the bowl of a stand mixer, combine the pumpkin purée, honey, melted butter, one beaten egg, and the yeast mixture.
  3. Add Dry Ingredients and Start Dough: Add the flour and salt to the mixing bowl. Attach the dough hook and mix until the dough starts to come together, scraping down the sides occasionally. If the dough is too sticky, add flour one tablespoon at a time.
  4. Knead Dough: Continue mixing with the dough hook for about 5 minutes until the dough is soft and stretchy. Remove from mixer and knead lightly on a floured surface to form a smooth ball.
  5. First Rise: Transfer dough to a greased bowl, drizzle a little oil over it, and rub it all around. Cover with cling film or a tea towel and place in a warm spot to rise for 1 to 1 ½ hours, until doubled in size.
  6. Shape Rolls: Spray a 9″ x 13″ baking dish with non-stick spray. Punch down the dough and divide it into 12 equal portions. Shape each into a small ball and arrange them in the baking dish. Cover with a tea towel and let rise for another 30 minutes in a warm place.
  7. Prepare for Baking: Preheat the oven to 375°F. Whisk the remaining egg and brush it gently over the rolls to give them a shiny golden crust.
  8. Bake Rolls: Bake the rolls for 25 to 30 minutes or until golden brown and fully cooked through. Remove from oven and let cool briefly before serving.
  9. Make Whipped Spice Butter: In a mixing bowl, combine the softened butter, brown sugar, kosher salt, cinnamon, ginger, allspice, nutmeg, and cloves. Whip for 2 to 3 minutes until light and fluffy. Store in the fridge and allow to come to room temperature before serving with the warm rolls.

Notes

  • Use fresh active dry yeast for best results and ensure the water is at the proper temperature to activate it.
  • If you don’t have pumpkin purée, canned pumpkin can be used as a substitute.
  • Make sure to let the dough rise fully after both rises for fluffy rolls.
  • The whipped spice butter can be prepared in advance and refrigerated; bring to room temperature before serving for easy spreading.
  • Adjust the spices in the butter to your taste preference.
  • Extra flour may be needed depending on humidity and pumpkin moisture content.

Keywords: pumpkin rolls, soft rolls, autumn bread, pumpkin recipe, spiced butter, homemade rolls

Find it online: https://spiceupwithsophie.com/soft-pumpkin-rolls-with-spiced-butter-recipe/