Introduction

Oh, friends, do you ever have those evenings when you just crave something warm, comforting, and utterly delicious? Something that fills your kitchen with the most amazing aroma and makes everyone gather around the table with happy anticipation? That’s exactly how I feel about these Pumpkin Rosemary Dinner Rolls. They’re like a cozy hug in bread form, perfect for a crisp autumn evening, a holiday feast, or honestly, just because you deserve a treat!

What I love most is how surprisingly simple they are to whip up. You don’t need to be a master baker to achieve these beautiful, golden-brown delights. They have that perfect balance of sweet pumpkin and fragrant rosemary that just sings together. Get ready to impress yourself and everyone you share them with!

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, these are quicker than you might think!
Easy: No fancy techniques required, just simple mixing and kneading.
Giftable: Imagine delivering a warm basket of these to a friend – instant holiday cheer!
Crowd-pleasing: The unique flavor combo is a guaranteed hit with both kids and adults.

Ingredients

Gather ’round, let’s see what we need for these beauties:

1 cup pumpkin puree: Canned is perfectly fine, or if you’re feeling ambitious, homemade is wonderful too! Just make sure it’s warmed up a bit.
¾ cup warm water: Think “baby bathwater” warm – not too hot, not too cold.
⅓ cup melted butter or oil: Butter gives a lovely richness, but a neutral oil like vegetable or canola works great too!
⅓ cup granulated sugar: Just a touch of sweetness to balance everything out.
2 large eggs: These add richness and help with the structure.
1-2 tablespoons finely chopped fresh rosemary: This is the secret ingredient that makes them so special! Don’t be shy, but start with 1 tablespoon if you’re new to rosemary in baking.
1 tablespoon instant yeast: The magic that makes our dough rise!
2 teaspoons salt: Essential for flavor and dough development.
5 ½ – 6 cups all-purpose flour: We’ll add this gradually, so have it ready!

How to Make It

Alright, let’s get our hands a little floured and make some magic happen!

In a nice big bowl, let’s get all our wet ingredients together. Pour in that lovely pumpkin puree, warm water, melted butter or oil, sugar, and crack in those eggs. Then, sprinkle in your finely chopped rosemary. Give it all a good stir until it’s nice and combined.
Now, for the rising power! Add your instant yeast and salt to the wet mixture. Give it another gentle stir to make sure everything is happy and mixed.
Time for the flour! Start by adding 5 ½ cups of your all-purpose flour. Mix it in gradually until you see a shaggy dough starting to form. It might look a little messy, and that’s totally okay!
Now, for the fun part – kneading! Turn your dough out onto a lightly floured surface. This is where the dough gets its strength. Knead it for about 8-10 minutes. You’re looking for a dough that’s smooth and elastic, kind of like Play-Doh but way tastier! If it feels super sticky, just add more flour, a tablespoon at a time, until it’s manageable. I usually just add enough so it doesn’t stick to my hands or the counter.
Find yourself a lightly oiled bowl. Place your kneaded dough inside, turn it over once so the top is also a bit oiled, and then cover the bowl. We need a nice warm spot for this dough to relax and grow. Let it rise for 1 to 1 ½ hours, or until it’s puffed up and has doubled in size.
Once your dough has had its beauty sleep, gently punch it down to release the air. Then, divide the dough into 12 equal portions. You can eyeball it, or if you’re feeling precise, use a kitchen scale!
Shape each portion into a nice, round ball. Place these little beauties into a greased 9×13 inch baking pan. They’ll be cozy neighbors!
Cover the pan again and let those rolls have another little rise for about 30-45 minutes. You want them to look nice and puffy!
While the rolls are having their final puff, preheat your oven to 375°F (190°C).
Time to bake! Pop that pan into your preheated oven and bake for 18-22 minutes, or until they’re a gorgeous golden brown. Oh, the smell!

Substitutions & Additions

Want to make these your own? I love a good kitchen experiment!

Herbs: If rosemary isn’t your jam, try fresh thyme or even a pinch of sage!
Sweetness: For a touch more sweetness, you can add a tablespoon of honey or maple syrup to the wet ingredients.
Add-ins: How about some toasted walnuts or pecans mixed into the dough for a little crunch? Or even a sprinkle of flaky sea salt on top before baking for that extra gourmet touch!
Butter vs. Oil: As mentioned, either works! For a richer flavor, stick with butter. For a slightly lighter roll, oil is great.

Tips for Success

A few little secrets from my kitchen to yours:

Water Temperature: Make sure your water is warm enough to activate the yeast, but not so hot that it kills it! If it feels too hot to comfortably put your finger in, it’s too hot.
Don’t Over-flour: It’s tempting to add a ton of flour if the dough is sticky, but try to resist! Too much flour can make your rolls tough. Start with the recommended amount and add sparingly only if absolutely necessary.
Proofing Place: If your kitchen is on the cooler side, you can warm your oven slightly (just turn it on for a minute or two, then turn it OFF) and place the covered dough in there to rise.
Prep Ahead: You can make the dough the day before! After the first rise, punch it down, cover it tightly, and refrigerate it overnight. In the morning, let it sit at room temperature for about 30 minutes before shaping and proceeding with the second rise and baking.

How to Store It

Once these beauties have cooled, you’ll want to store them properly to keep them fresh and delicious.

Store leftover rolls in an airtight container or a zip-top bag at room temperature for up to 2-3 days. For longer storage, you can freeze them! Wrap them tightly in plastic wrap, then place them in a freezer-safe bag. They’ll keep in the freezer for up to 2 months. To reheat, just pop them in the oven for a few minutes until warm!

FAQs

Q: Can I use dried rosemary instead of fresh?

A: Yes, you can! Use about 1 teaspoon of dried rosemary as it’s more potent than fresh. Rub it between your fingers before adding to release its flavor.

Q: My dough didn’t double in size. What went wrong?

A: This usually happens if your yeast wasn’t active (check the expiration date!) or the water was too hot or too cold. Ensure your water is warm and your yeast is fresh.

Q: Can I make these into smaller rolls?

A: Absolutely! You can divide the dough into 16 or even 20 smaller rolls for more bite-sized portions. Adjust the baking time accordingly, as they’ll likely bake faster.

Q: What kind of pumpkin puree should I use?

A: You can use either canned pure pumpkin (not pumpkin pie filling) or homemade pumpkin puree. If using homemade, make sure it’s well-drained to avoid adding too much moisture to the dough.

Pumpkin Rosemary Dinner Rolls

These Pumpkin Rosemary Dinner Rolls are warm, comforting, and surprisingly simple to make, offering a perfect balance of sweet pumpkin and fragrant rosemary, ideal for any occasion.

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Prep Time 20

Cook Time 20

Servings 12 rolls

Equipment

Large bowl
Oven
9x13 inch baking pan greased
Kitchen scale optional, for precision
Airtight container for storage
zip-top bag for storage
Plastic wrap for freezing
freezer-safe bag for freezing

Ingredients

Main ingredients

1 cup pumpkin puree canned or homemade, warmed slightly
0.75 cup warm water "baby bathwater" warm
0.33 cup melted butter or oil vegetable or canola oil works too
0.33 cup granulated sugar
2 large eggs
1 tablespoon finely chopped fresh rosemary start with 1 tablespoon if new to rosemary
1 tablespoon instant yeast
2 teaspoons salt
5.5 cups all-purpose flour add gradually, may need up to 6 cups

Instructions

In a large bowl, combine pumpkin puree, warm water, melted butter or oil, sugar, eggs, and finely chopped rosemary. Stir until well combined.
Add instant yeast and salt to the wet mixture and stir gently.
Gradually add 5 ½ cups of all-purpose flour, mixing until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add more flour, a tablespoon at a time, if too sticky.
Place the dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
Gently punch down the dough and divide it into 12 equal portions.
Shape each portion into a ball and place in a greased 9x13 inch baking pan.
Cover the pan and let the rolls rise for another 30-45 minutes until puffy.
Preheat oven to 375°F (190°C).
Bake for 18-22 minutes, or until golden brown.

Notes

For best results, ensure your water is warm but not too hot for the yeast. Avoid over-flouring the dough to prevent tough rolls. If your kitchen is cool, a slightly warmed (then turned off) oven can provide a good proofing environment. Dough can be prepared the day before and refrigerated.