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Savory Pumpkin Rolls

Course: Bread
Keyword: Dinner rolls, Fall, Pumpkin, Savory pumpkin rolls, Thanksgiving
Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 55 minutes
Servings: 20
Calories: 265kcal
Author: Countryside Cravings
These Savory Pumpkin Rolls will be a great addition to your dinner table! Soft, fluffy rolls made with pumpkin, rosemary and parmesan cheese.
Print Recipe

Ingredients

  • 4- 4 1/2 cups all purpose flour
  • 1 cup grated parmesan cheese divided
  • 1/4 cup sugar
  • 2 1/2 teaspoons instant dry yeast
  • 1 1/2 teaspoons minced fresh rosemary
  • 1 teaspoon salt
  • 3/4 cup very warm milk 110-115 degrees F
  • 3/4 cup canned pumpkin
  • 1/4 cup butter melted
  • 2 eggs lightly beaten

Instructions

  • In the bowl of your stand mixer fitted with the paddle attachment, combine the flour, 3/4 cup parmesan cheese, sugar, yeast, rosemary and salt. Add in the milk, pumpkin, butter and eggs. Mix on low speed until everything just starts to combine, then switch to the dough hood. Knead on a low speed for 5-8 minutes. Cover and let rest in a warm place until doubled in size.
  • Lightly grease a 9x13 inch baking pan. Punch dough down, then with lightly oiled hands shape dough into 20 rolls and place in prepared pan. Cover and let rise in a warm place until doubled in size.
  • Preheat oven to 350 degrees F. Sprinkle the tops of the rolls with reserved parmesan cheese and bake for 20-25 minutes or until lightly browned.

Notes

  • Use fresh yeast! Old or expired yeast will not activate, leading to dense, flat dough. If you aren't sure your yeast is fresh, test it first. To test it, dissolve about 1/2 tsp of sugar in 1/2 cup of warm water. Add 1-2 tsp of instant yeast and leave it for 10 minutes. If it gets bubbly and foamy during those 10 minutes, your yeast is good to use.
  • Use real parmesan cheese and fresh rosemary for the best flavor. You won't regret it!
  • Don't overheat the milk. If the milk is warmer than 115°F it can kill the yeast, leading to dough that won't rise.
  • Store rolls in an air-tight container at room temperature for up to 3 days. 
  • Freeze baked rolls tightly wrapped in plastic wrap for up to 3 months. 

Nutrition

Calories: 265kcal | Carbohydrates: 45g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 225mg | Potassium: 114mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1583IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 3mg