Soft Pumpkin Pull Apart Rolls with Sage Butter Recipe

If you’re craving a cozy, comforting bread that feels like a warm hug, you have to try these Soft Pumpkin Pull Apart Rolls with Sage Butter. They’re pillowy soft, subtly sweet from the pumpkin puree, and generously infused with fragrant sage butter that turns every bite into a little moment of magic. Perfectly baked to a golden brown, these rolls pull apart effortlessly and bring a beautiful splash of autumnal flavor to any table. Whether you’re hosting a holiday feast or just want to elevate your everyday dinner, these Soft Pumpkin Pull Apart Rolls with Sage Butter will quickly become your new favorite bread recipe to bake and share.

Soft Pumpkin Pull Apart Rolls with Sage Butter Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple yet essential ingredients is the secret to making unforgettable Soft Pumpkin Pull Apart Rolls with Sage Butter. Each component plays a key role—from the soft warmth of the yeast to the rich creaminess of butter and the earthy sweetness of pumpkin—all combining beautifully to give you perfect texture, flavor, and color.

  • Warm water (1½ cups): Activates the yeast and helps form the dough.
  • Sugar (1 tbsp): Feeds the yeast and adds a subtle sweetness to balance the pumpkin.
  • Yeast (10 g or 2 tsp): The magic behind the fluffy rise of the rolls.
  • Flour (5 cups): The base ingredient that builds structure for soft yet sturdy rolls.
  • Salt (1 tsp): Enhances flavor and balances sweetness.
  • Pumpkin puree (1 cup): Adds gorgeous color, moisture, and a gentle natural sweetness.
  • Softened butter (2 tbsp): Incorporated into the dough for richness and tenderness.
  • Butter for sage butter (¾ cup): Creamy base for the aromatic butter spread.
  • Sage (3 tbsp, finely chopped): Provides a fresh, herby flavor that complements the pumpkin beautifully.

How to Make Soft Pumpkin Pull Apart Rolls with Sage Butter

Step 1: Activate the Yeast

Start by combining the warm water, sugar, and yeast in your stand mixer bowl. Let this mixture sit for about 5 minutes until it becomes foamy on top. This foam is the sign that your yeast is alive and ready to work its magic in making the rolls rise flawlessly.

Step 2: Mix the Dough

Next, add the flour and salt to your yeast mixture, and mix on low speed using a dough hook. You’ll notice the dough starting to come together, forming a slightly sticky mass. This sticky texture is important because it means the dough will be soft and light after baking.

Step 3: Add Pumpkin and Butter

Now add the pumpkin puree along with the softened butter into the dough. Keep kneading for about 5 minutes until the dough feels elastic and smooth but still has a slight stickiness. This stage is key to developing the perfect crumb for your Soft Pumpkin Pull Apart Rolls with Sage Butter.

Step 4: First Rise

Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise at room temperature for about an hour. During this time, the dough will double in size, becoming airy and ready to shape.

Step 5: Shape the Rolls

Once risen, gently punch down the dough to release air. Divide it into 10 equal portions for medium-sized rolls. Roll each piece into a smooth ball and place them side by side in a greased loaf pan. This close placement will encourage the rolls to bake into soft “pull-apart” clusters.

Step 6: Proof and Preheat

With the rolls arranged, cover the loaf pan and let the dough proof for another hour while you preheat your oven to 180°C (350°F). This second rise ensures the rolls get even fluffier and develop a tender texture.

Step 7: Prepare and Apply Sage Butter

As the rolls proof, melt 2 tablespoons of butter and stir in 2 teaspoons of chopped sage for a fragrant glaze. In a separate bowl, combine the softened butter with the remaining sage, a pinch of salt, and pepper for a savory spread to enjoy with the warm rolls.

Step 8: Bake the Rolls

Place the proofed rolls into the oven and bake for 20 to 25 minutes. You’ll know they’re ready when they turn a beautiful golden brown and sound hollow when tapped on the bottom. Right out of the oven, brush the rolls with the melted sage butter glaze for an extra layer of flavor and shine.

Step 9: Cool and Serve

Allow the Soft Pumpkin Pull Apart Rolls with Sage Butter to cool for about 20 minutes before serving alongside the softened sage butter spread. This resting time helps the rolls finish setting up and makes them easier to tear apart without squishing.

How to Serve Soft Pumpkin Pull Apart Rolls with Sage Butter

Soft Pumpkin Pull Apart Rolls with Sage Butter Recipe - Recipe Image

Garnishes

Sprinkle a little extra fresh chopped sage or a tiny pinch of sea salt over the rolls for a simple but elegant touch. A few crackles of freshly ground black pepper on the sage butter spread adds a wonderful balance that highlights the natural flavors.

Side Dishes

These rolls are absolute champions alongside hearty soups like butternut squash bisque or creamy tomato soup. They also pair perfectly with festive dinners featuring roast turkey or pork, giving your meal that comforting, homemade flair we all love.

Creative Ways to Present

For a fun twist, serve the rolls in a rustic bread basket lined with a cozy cloth napkin, encouraging everyone to pull their own piece. Or present them stacked high on a wooden board surrounded by small bowls of softened sage butter, flavored honey, or spiced pumpkin jam for optional spreads.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Soft Pumpkin Pull Apart Rolls with Sage Butter tightly in plastic wrap or place them in an airtight container. Stored at room temperature, they will stay soft and fresh for up to two days—perfect for enjoying the next day as a quick snack or with breakfast.

Freezing

If you want to keep these rolls longer, freeze them after they have cooled completely. Wrap well in foil and place inside a freezer-safe bag. They’ll keep beautifully for up to three months and can be thawed overnight in the refrigerator before reheating.

Reheating

For the best texture, reheat your rolls in a preheated oven at 160°C (325°F) for about 10 minutes. Brush with a little melted butter again after warming to restore that freshly baked aroma and softness. Avoid microwaving if possible to maintain the ideal pull-apart texture.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes! Canned pumpkin puree works perfectly and gives you consistent flavor and moisture. Just ensure it’s plain pumpkin puree without added sugars or spices.

What if I don’t have fresh sage? Can I use dried?

Fresh sage really makes the flavor pop, but if you’re using dried sage, use about one-third the amount since dried herbs are more concentrated. Keep in mind the texture will also be different.

Can I make these rolls vegan?

Absolutely! Substitute the butter in both dough and sage butter spread with a good-quality vegan butter or margarine. The rolls will still be deliciously soft and flavorful.

How do I know when the rolls are fully baked?

Look for a golden brown color on top and a hollow sound when you gently tap the bottom of the rolls. You can also use a thermometer — the internal temperature should be around 190°F (88°C) for fully baked bread.

Can I add other spices or herbs to the dough?

Definitely! Pumpkin pairs well with warming spices like cinnamon, nutmeg, or even a touch of ginger. You can also experiment with adding rosemary or thyme instead of sage according to your taste.

Final Thoughts

Baking these Soft Pumpkin Pull Apart Rolls with Sage Butter is more than just making bread—it’s about filling your kitchen with the inviting aromas of fall and creating a dish that wraps everyone in comfort and happiness. I can’t wait for you to try this recipe and experience just how satisfying homemade bread can be when it’s soft, flavorful, and studded with that perfect hit of sage butter. Once you do, I promise these rolls will become a staple in your baking repertoire and a highlight at your table!

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Soft Pumpkin Pull Apart Rolls with Sage Butter Recipe

These Soft Pumpkin Pull Apart Rolls are a delightful twist on classic dinner rolls, enriched with pumpkin puree for moisture and a subtle sweetness. Perfectly tender and fluffy, they are baked in a loaf pan to create pull-apart rolls served warm with fragrant, homemade sage butter. An ideal side for autumn meals or holiday dinners.

  • Author: Dana
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 10 medium rolls 1x
  • Category: Bread, Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Dough

  • 1½ cups warm water
  • 1 tbsp sugar
  • 10 g (2 tsp) yeast
  • 5 cups all-purpose flour
  • 1 tsp salt
  • 1 cup pumpkin puree
  • 2 tbsp softened butter

Sage Butter

  • ¾ cup butter, softened
  • 3 tbsp fresh sage, finely chopped
  • 2 tbsp butter, melted (for brushing)
  • 2 tsp fresh sage, chopped (for melted butter)
  • Salt and pepper, to taste (for softened butter)

Instructions

  1. Activate the yeast: In the bowl of a stand mixer fitted with a dough hook, combine the warm water, sugar, and yeast. Let it stand for 5 minutes or until it becomes foamy, indicating the yeast is active.
  2. Mix dry ingredients: Add the flour and salt to the yeast mixture. Mix on low speed until the dough just begins to come together.
  3. Add pumpkin and butter: Incorporate the softened butter and pumpkin puree into the dough. Knead with the mixer’s dough hook for about 5 minutes until the dough is soft, elastic, and slightly sticky.
  4. First rise: Cover the bowl with a damp cloth or plastic wrap and let the dough rise at room temperature for 1 hour, or until doubled in size.
  5. Shape the rolls: Divide the dough into 10 equal pieces for medium rolls (or 8 for larger, 12 for smaller). Roll each piece into a smooth ball and place them side by side in a greased loaf pan.
  6. Preheat and second rise: Preheat the oven to 180°C (350°F). Cover the pan with a cloth and let the rolls proof for another hour until they have puffed and nearly doubled in size.
  7. Prepare sage butter: Melt 2 tablespoons of butter and stir in 2 teaspoons of chopped sage for brushing. Meanwhile, mix the remaining softened butter with 3 tablespoons of chopped sage, salt, and black pepper to taste; set aside for serving.
  8. Bake the rolls: Bake the rolls in the preheated oven for 20-25 minutes or until golden brown and hollow sounding when tapped on the bottom.
  9. Brush and cool: Remove the rolls from the oven and immediately brush with the melted sage butter. Let them cool for 20 minutes before serving with the softened sage butter spread.

Notes

  • Use a greased loaf pan similar in size to those used for banana bread or pound cake for perfect pull-apart shape.
  • For larger rolls, divide dough into 8 pieces; for smaller, divide into 12 pieces.
  • Ensure water is warm (about 110°F/43°C) to activate yeast without killing it.
  • Do not skip the second proofing step; it ensures the rolls stay soft and fluffy.
  • Sage butter can be made ahead and refrigerated; bring to room temperature before serving.
  • These rolls freeze well; reheat before serving.

Nutrition

  • Serving Size: 1 roll (approx. 90g)
  • Calories: 266 kcal
  • Sugar: 2 g
  • Sodium: 23 mg
  • Fat: 3 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 52 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 6 mg

Keywords: pumpkin rolls, pull apart rolls, sage butter rolls, soft dinner rolls, pumpkin bread rolls, autumn bread recipe, holiday dinner rolls

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