Description
These soft, fluffy pumpkin pull-apart rolls are buttery and golden, perfect for fall gatherings. Brushed with sage butter, they make an irresistible side for Thanksgiving dinner or cozy weeknight meals.
Ingredients
Scale
- 1½ cups warm water
- 1 tbsp sugar
- 10 g (2 tsp) yeast
- 5 cups flour
- 1 tsp salt
- 1 cup pumpkin puree
- 2 tbsp softened butter
- For the sage butter:
- ¾ cup butter
- 3 tbsp sage, finely chopped
Instructions
- In a stand mixer bowl, combine water, sugar, and yeast. Let stand 5 minutes until foamy.
- Add flour and salt. Mix on low until combined.
- Add butter and pumpkin puree, kneading for 5 minutes until a soft, elastic dough is formed. The dough will be slightly sticky.
- Cover and let rise for 1 hour at room temperature.
- Divide the dough into 10 equal pieces. Roll each into a ball and place in a greased loaf pan.
- Preheat oven to 350°F (180°C).
- Cover and let proof for another hour while the oven preheats.
- Melt 2 tablespoons of butter and mix with 2 teaspoons of chopped sage. In a separate bowl, mix the softened butter and remaining sage with salt and pepper.
- Bake the rolls for 20–25 minutes until risen, golden brown, and hollow-sounding when tapped on the bottom.
- Remove from oven and brush with the melted butter.
- Allow to cool for 20 minutes before serving with the sage butter.
Notes
- Optional: Add pumpkin seeds, garlic powder, or shredded cheese for variations.
- Best served warm with soups, stews, or holiday roasts.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 15 mg