Baking · · Recipes
BySam
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These pumpkin rolls with rosemary and sea salt are the perfect fall bake. They are light, fluffy and coated with a slightly sweet honey butter glaze. Pumpkin is around here in the Southern Hemisphere too even though we are heading towards summer.
I’m a big fan of baking with the squash family. One of my all-time favourite scone recipes is made with butternut. It feels somehow healthier using a vegetable in a scone or roll and replaces some of the fat content. They turn a brilliant yellow and taste delicious. I’m also convinced they contribute moisture.
I slightly adapted this lovely receipt from Country Cleaver and updated the ingredients and method to metric too.
After making them I set them aside to prove next to my heater because it was a rather chilly day and this is my best way to ensure my bread rises properly.
I could have perhaps overproved them slightly. I also realised after they were nicely shaped in balls and tucked under the tea towel that I had left the sugar out. I am normally fastidious about re-reading a recipe after completion to ensure I haven’t left anything out.
Anyway, they tasted great without the sugar but I think I would have preferred the sweeter angle to these rolls. They would have also had asofter texture.
I had some leftover rosemary and honey butter that glazed the top and spread this on the rolls to eat. Absolutely delicious. I also added a slice of nice aged Cheddar which was heavenly.
Freezing bread rolls
To ensure the freshness and flavour of your bread rolls, follow these freezing and thawing instructions:
Freezing:
- Cool Completely: Allow the bread rolls to cool completely to room temperature before freezing.
- Wrap Carefully: Place them in a resealable freezer bag.
- Label and Date: Clearly label the package with the date of freezing to keep track of its freshness.
- Freeze Quickly: Place the wrapped rolls in the freezer, ensuring they are stored in a single layer initially to prevent sticking together. Once they’re firm, you can stack them.
Thawing:
- Refrigerator Thawing: For the best results, transfer the frozen rolls to the refrigerator and let them thaw overnight. This gradual thawing method preserves their texture and taste.
- Room Temperature Thawing: If you’re in a hurry, you can thaw the rolls at room temperature for a few hours, but consume them promptly once they’re thawed.
- Oven Reheating: To enjoy warm and crispy rolls, preheat your oven to 350°F (175°C), then place the thawed rolls on a baking sheet and bake for 5-10 minutes until they are heated through and slightly crispy on the outside.
These are dinner rolls designed to be eaten on the day and if made a little smaller could be perfect at a dinner party. You can adapt them using orange sweet potato or butternut.
Here are a few of my other favourite pumpkin recipes:
Roasted pumpkin with chilli yoghurt and coriander sauce
Spicy pumpkin and apple cake with cream cheese and maple frosting
Easy pumpkin and parmesan scones with thyme
Recipe – makes 16 – 20 adapted from Country Cleaver
Pumpkin rolls with rosemary and sea salt
Light and fluffy pumpkin rolls infused with rosemary with a honey butter glaze.
Print Recipe
Prep Time:1 hour hr 30 minutes mins
Cook Time:25 minutes mins
Ingredients
Rolls:
- 1/2 cup water between 38 - 40C / 102F -110 F
- 1/4 cup milk Between 38C - 40C / 102F -110 F
- 2 1/2 tsp 1 10gm packet Instant dry yeast
- 1 tsp sugar
- 1/3 cup sugar
- 2 large free-range eggs
- 1 1/2 tsp Salt
- 85 gm butter 6 Tbsp, melted and cooled
- 2 1/2 tsp fresh rosemary finely chopped + extra for topping
- 1 cup mashed pumpkin made from fresh preferable
- 4 1/2-5 cups all-purpose flour or cake flour depending on how moist the pumpkin is and therefore the dough
Honey Butter glaze:
- 1/4 cup Butter room temperature
- 2 Tbsp Honey
- Sea salt flakes to sprinkle
- Chopped rosemary – optional garnish ( I added this to the butter you almost can't get enough of it.
Instructions
Cook your pumpkin any way you prefer. I chopped it into big chunks and steamed it in a pot with a lid until soft. Allow to cool and drain. Then mash and drain off any excess water.
Heat the milk and water in a small bowl in the microwave until the desired temperature is reached. I use a thermometer here.
Add the 1 tsp sugar and yeast, stir and set aside to foam up for about 5 minutes.
Using a stand mixer the dough hook attached, add all the remaining ingredients. Slowly pour in the yeast, milk and waterand mix until a soft dough forms. It should start pulling away from the sides but will stick a little to the bottom. It really is a touch-and-feel process here. If it is too sticky, add a little more flour. I found I used just over 5 cups of flour.
Turn the dough out onto a lightly floured surface and give it a brief knead until it comestogether in a ball. Place in a greasedbowl, cover with plastic wrap or a tea towel and allow to prove in a warm place for aroundan hour. It should double in size.
When it's proven, return it to a lightly floured surf and cut it into 16 - 20 even pieces. Roll these into balls and place on a lined baking tray allowing space in between for the rolls to double in size. Cover with a tea towel and place back in a warm spot to prove for another hour.
Preheat the oven to 180C / 350F and bake for 20 - 25 minutes until golden brown.
Mix the butter, honey and additional finely chopped rosemary together and brush this liberally over the hot rolls as they come out of the oven. Sprinkle with sea salt flakes such as Maldon salt.
Servings: 16 - 20
Author: Sam Linsell
