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Soft Pumpkin Pull Apart Rolls with Sage Butter Recipe

Soft Pumpkin Pull Apart Rolls with Sage Butter Recipe
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★★★★★

4.8 from 20 reviews

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.

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

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

Find it online: https://dishedbydana.com/soft-pumpkin-pull-apart-rolls-with-sage-butter-recipe/