Soft Pumpkin Pull Apart Rolls with Sage Butter Recipe

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Cozy Soft Pumpkin Pull Apart Rolls with Sage Butter Recipe, Made Simple

There’s something deeply comforting about pulling apart soft, warm rolls slathered in fragrant sage butter on a crisp weekend morning or at a cozy dinner table. This Soft Pumpkin Pull Apart Rolls with Sage Butter Recipe captures that homey vibe with its pillowy texture and seasonally nuanced flavor. I love how the gentle sweetness of pumpkin mingles with the herbal brightness of sage, creating a roll that feels both familiar and a little elevated.

You’ll find these rolls wonderfully forgiving to make, even if you’re new to bread baking. With a dough that’s soft and just slightly sticky, and a simple two-step rise, it’s very approachable. Plus, when you brush them hot from the oven with melted sage butter, the aroma alone feels like a warm hug.

Let’s slow down and savor the process together. These rolls aren’t just bread—they’re a way to bring autumn’s comforts to your table any day of the week.

Ingredient Lowdown

• 1½ cups warm water: Activates the yeast; make sure it’s warm, not hot, to coax the best rise.
• 1 tbsp sugar: Feeds the yeast and gently sweetens the dough for that soft crumb.
• 10 g (2 tsp) yeast: The magic that makes the dough rise fluffy and airy. Instant or active dry works well.
• 5 cups flour: The body of your dough; I recommend bread flour if you can for extra chewiness, but all-purpose is fine too.
• 1 tsp salt: Enhances flavor and balances the sweetness.
• 1 cup pumpkin puree: Adds moisture, a subtle earthiness, and gorgeous color.
• 2 tbsp softened butter: Enriches the dough with richness and tenderness.
• For the sage butter: Use ¾ cup butter softened and 3 tbsp finely chopped fresh sage to infuse herbal warmth and buttery goodness.

Set Up for Success

Before you dive in, get all your ingredients measured and ready—this mise en place step saves you from scrambling mid-recipe. Have your warm water prepared (around 100-110°F), your pumpkin puree at room temp, and butter softened but not melted.

Grease your loaf pan or baking dish well, so the rolls can easily pull apart after baking. And since you’ll proof the dough twice, plan your timing to let the oven preheat to 180°C/350°F during the second rise—perfect multitasking for efficiency.

Step-by-Step: Soft Pumpkin Pull Apart Rolls with Sage Butter Recipe

1. Activate your yeast. In the bowl of your stand mixer fitted with the dough hook, combine the warm water, sugar, and yeast. Let it rest for about 5 minutes until the surface looks foamy and alive. This step ensures your yeast is ready to work its magic.
2. Add flour and salt. Begin mixing on low speed, letting the ingredients come together into a shaggy dough. You’ll notice the beginnings of a soft ball forming—this is your base!
3. Knead in pumpkin and butter. Add the softened butter and pumpkin puree to the dough. Knead for about 5 minutes until the dough feels soft, elastic, and just a bit sticky to the touch. This slight tackiness is perfect—it means moisture is locked in, promising tender rolls.
4. First rise. Cover the dough with a clean kitchen towel or plastic wrap and let it rise at room temperature for about 1 hour, or until roughly doubled. You’ll see the dough puff up with air bubbles—such a satisfying sight.
5. Shape the rolls. Punch down the risen dough gently, then divide it into 10 equal pieces for medium rolls (or adjust to 8 or 12 pieces for larger or smaller rolls). Roll each piece into a smooth ball with a soft, springy surface.
6. Arrange and proof. Place each dough ball snugly into a greased loaf pan or baking dish. Cover again and let them proof for another hour while your oven preheats to 180°C/350°F. This second rise builds that wonderful pull-apart texture you’re aiming for.
7. Prepare the sage butter. Melt 2 tablespoons of butter with 2 teaspoons of chopped fresh sage – this will be brushed on the rolls right after baking. For serving, combine the softened butter with the remaining sage, seasoning with a pinch of salt and pepper for a rich, herbaceous spread.
8. Bake to golden perfection. Place the pan in the preheated oven and bake for 20–25 minutes, until the rolls are puffed, golden brown, and sound hollow when tapped on the bottom. The smell of warm pumpkin and sage filling your kitchen is the best reward.
9. Butter them up. Brush the freshly baked rolls immediately with the melted sage butter for a glossy, flavorful finish. Let them cool for about 20 minutes—resisting the urge to dig in too quickly is tough but worth it!
10. Serve and enjoy. Spread the softened sage butter on the warm rolls. I love how the herbal butter melts into every crevice, making each pull apart utterly luscious.

Flavor Twists for Soft Pumpkin Pull Apart Rolls with Sage Butter Recipe

• Add a handful of toasted pumpkin seeds between the rolls before baking for a crunchy contrast.
• Mix a teaspoon of cinnamon and nutmeg into the dough for an autumnal spice twist that pairs beautifully with the pumpkin.
• Swap sage for rosemary or thyme in the butter for a different herbal kiss.
• For a sweet variation, finish with a drizzle of honey butter instead of sage butter.
• Fold in ¼ cup grated sharp cheddar or parmesan cheese to the dough for a savory surprise that melts divine.

Storage & Make-Ahead Tips

• Storing: Keep leftover rolls in an airtight container at room temperature for up to 2 days to retain softness.
• Freezing: Freeze cooled rolls in a zip-lock bag for up to 3 months. Thaw overnight and warm gently in the oven before serving.
• Make-ahead dough: You can prepare the dough the night before and do the first rise in the fridge overnight for deeper flavor.
• Reheating: Refresh rolls by warming them covered with foil at 300°F (150°C) for 10 minutes—then brush with sage butter again.

Soft Pumpkin Pull Apart Rolls with Sage Butter Recipe FAQs

• Can I use canned pumpkin puree? Absolutely! Just be sure it’s pure pumpkin, not pumpkin pie filling, which contains added spices and sugar.
• What if I don’t have fresh sage? Dried sage can work but use less—about 1 teaspoon melted into the butter to avoid bitterness.
• Why is my dough sticky? Slight stickiness is normal with pumpkin dough due to the moisture. If very wet, sprinkle a bit more flour during kneading.
• Can I make these rolls vegan? Swap butter with plant-based margarine and use a flax egg substitute if desired, but expect some difference in texture.
• How do I know when rolls are done baking? They should be golden brown, puffed and sound hollow when tapped on the bottom—a classic doneness test for bread.

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