Welcome back to Allfoodi! Today, we’re diving into a classic fall recipe—Soft Pumpkin Bread Rolls. These rolls are the perfect blend of sweet and savoury, making them great for breakfast or dinner. Let’s get started with a unique spin on how to craft these delicious rolls from scratch!
What You’ll Need for the Perfect Pumpkin Bread Rolls:
- Pumpkin Puree – Adds moisture and flavour
- Whole Milk – Creates a rich, soft textured
- Active Dry Yeast – Ensures a good rise.
- Spices (Cinnamon, Ginger, Nutmeg, Cloves) – Enhance the pumpkin flavour.
- Unsalted Butter – Adds richness and a golden finish.
How to make Pumpkin Bread Rolls step by step:
1
Warming the Milk and Activating the Yeast:
◉ Start by gently warming whole milk, ensuring it’s between 110ºF and 120ºF for best results. Add a bit of sugar to the milk before stirring in active dry yeast. Wait for the magic to happen—the yeast should form a foamy top within a few minutes, signalling it’s ready to go.
2
Mixing Dry Ingredients with Care:
◉ While the yeast activates, measure your flour with precision using a scale, then whisk in cinnamon, ginger, nutmeg, and cloves. A pinch of salt and sugar balances out the flavours. This step ensures the spices are evenly distributed throughout the dough.
3
Combining Ingredients for the Dough:
◉ Once your dry ingredients are ready, pour in the milk-yeast mixture and add pumpkin puree. Melted butter and a single egg bring richness to the dough. Mix everything slowly in your stand mixer until smooth, then turn up the speed for 8 minutes of kneading.
4
Letting the Dough Rise:
◉ After kneading, shape the dough into a ball and let it rise in a lightly greased bowl for an hour. Once risen, punch down the dough to release excess air.
5
Roll shape
◉ Divide it into 12 equal pieces and shape them into rolls.
6
The Final Rise and Egg Wash:
◉ Place your shaped rolls in a prepared baking pan, cover with a damp towel, and let them rise for another hour. If you love experimenting with different types of bread, check out our Zucchini Bread Recipes for another delicious option! Before baking, brush the rolls with a light egg wash for a beautiful golden finish.
7
Baking and Finishing Touches:
◉ Bake the rolls at 350ºF for 23 to 25 minutes. For an extra flavour kick, brush them with a mixture of honey, melted butter, and a sprinkle of salt while they’re still warm.
LOOKING FOR MORE PUMPKIN BREAD ROLL:
If you loved these Pumpkin bread roll recipe, you might also enjoy these recipes:
- Pumpkin Spice Swirl Rolls: These rolls are perfect for fall, combining the soft texture of bread rolls with a sweet, spiced swirl of cinnamon, nutmeg, and pumpkin puree. Serve them warm with a glaze drizzle for a perfect autumn treat.
- Pumpkin Brioche Rolls: For a richer, buttery bread, pumpkin brioche rolls are a fantastic option. Made with extra eggs and butter, these rolls are incredibly soft and perfect for special occasions or Sunday brunch.
- Pumpkin Whole Wheat Rolls: For a healthier take, use whole wheat flour combined with pumpkin puree for a more nutritious bread roll. These rolls are ideal for a wholesome breakfast or as a side with soups and salads.
- Pumpkin Crescent Rolls: Make light and fluffy crescent rolls with a hint of pumpkin and spices. These rolls are shaped into crescents, adding a fun and elegant touch to your bread basket.
Recipe
Soft Pumpkin Bread Rolls
Soft, fluffy pumpkin bread rolls with a hint of sweetness and warm spices. Perfect for breakfast or as a side for family dinners, these rolls are easy to make and deliciously rich.
Ingredients
- ¾ cup Whole milk, warmed (110ºF-120ºF)
- 2¼ tsp Active dry yeast
- ¼ cup Granulated sugar
- 4 cups All-purpose flour
- 1 tsp Cinnamon
- ½ tsp Ground ginger
- ¼ tsp Freshly grated nutmeg
- ⅛ tsp Ground cloves
- 1 tsp Salt
- ¾ cup Pumpkin puree
- 4 tbsp Unsalted butter, melted
- 1 large Egg
- 2 tbsp Honey
- 2 tbsp Extra melted butter
- 1 egg, 1 tbsp milk Egg wash
Instructions
- Warm the milk: Microwave whole milk for 30 seconds until it reaches 110ºF to 120ºF. Stir in sugar and yeast. Let it sit for a few minutes until foamy.
- Mix dry ingredients: In a bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, salt, and the remaining sugar.
- Combine wet ingredients: Add the yeast mixture, pumpkin puree, melted butter, and the egg to the flour mixture. Mix on low in a stand mixer until combined, then knead for 8 minutes on medium-low.
- Let dough rise: Shape the dough into a ball and place it in a greased bowl. Cover and let it rise for 1 hour.
- Prepare the rolls: Punch down the dough, divide it into 12 pieces (about 82-88 grams each). Shape each piece into a ball and place them in a greased 9x13-inch baking pan.
- Second rise: Cover the rolls with a damp towel and let them rise for another hour until doubled in size.
- Brush and bake: Preheat the oven to 350ºF. Brush the rolls with egg wash. Bake for 23-25 minutes until golden brown.
- Add flavour: Mix honey, melted butter, and a pinch of salt. Brush the warm rolls with this mixture and let them cool for 10 minutes before serving.
Nutrition Information:
Yield:
12Amount Per Serving: Calories: 210Total Fat: 7gSaturated Fat: 4gCholesterol: 40mgSodium: 180mgCarbohydrates: 30gFiber: 1gSugar: 6gProtein: 5g
