Soft Pumpkin Pull Apart Rolls with Sage Butter Recipe
These Soft Pumpkin Pull Apart Rolls are tender, fluffy, and infused with the subtle sweetness and moisture of pumpkin puree. Enhanced with aromatic sage butter, these rolls are perfect for a comforting side dish or snack especially during fall and holiday seasons. The dough is easy to make with gentle rising times and baked to golden perfection, then served with a deliciously herb-infused butter for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 35 minutes
- Yield: 10 medium rolls
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
For the Rolls
- 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
- Activate the Yeast: In the bowl of a stand mixer fitted with a dough hook, pour the warm water, sugar, and yeast. Allow the mixture to stand for 5 minutes until foamy, indicating that the yeast is active.
- Mix Dry Ingredients: Add the flour and salt to the yeast mixture and start mixing on low speed until the dough comes together.
- Add Pumpkin and Butter: Incorporate the softened butter and pumpkin puree into the dough. Knead with the mixer for about 5 minutes until the dough becomes soft, elastic, and slightly sticky.
- First Rise: Cover the dough and let it rise at room temperature for 1 hour until it has doubled in size.
- Shape the Rolls: Divide the risen dough into 10 equal pieces for medium rolls (adjust to 8 for larger rolls or 12 for smaller rolls). Shape each piece into a smooth ball and place them evenly spaced in a greased loaf pan.
- Second Proof: Cover the shaped dough balls and allow them to proof for another hour while the oven preheats to 180°C (350°F).
- Prepare Sage Butter: Melt 2 tablespoons of the butter and stir in 2 teaspoons of finely chopped sage. In a separate bowl, mix the softened butter with the remaining sage along with salt and pepper to taste.
- Bake the Rolls: Bake the rolls in the preheated oven for 20-25 minutes or until golden brown, risen, and they sound hollow when tapped on the bottom.
- Brush and Cool: Remove the rolls from the oven and immediately brush them generously with the melted sage butter. Let them cool for 20 minutes before serving with the prepared softened sage butter.
Notes
- Use room temperature butter for easier incorporation into the dough and for the sage butter.
- Make sure your water is warm, not hot, to avoid killing the yeast.
- Dough will be slightly sticky; avoid adding too much extra flour to keep rolls soft.
- Adjust the number of rolls based on preferred size (8 for large, 10 for medium, 12 for small).
- The rolls are best served warm with the sage butter for maximum flavor.
