These super soft pumpkin bread rolls are the perfect accompaniment to any autumn meal!
The shift has happened. I once had time to read, time to try out those adult coloring books that are supposed to relax you, and time to spent hours on Pinterest looking at wedding inspiration boards. Autumn has arrived and TV has made into a couch potato.
My usual favorites (The Big Bang Theory, Modern Family, Grey’s Anatomy, Drunk History, Chicago Med & Chicago PD) are back, along with a few new potential favorites.
Have you seen the new show This is Us? Just two episodes in and I’m already obsessed. It’s a little reminiscent of Parenthood and it leaves you wanting more.
I’m such a sucker for this kind of show. I also tend to read the same type of books. Anything that will leave me teary-eyed (either from tugging at my heart or making me laugh until it hurts), is a keeper for me.
We’re a few days away from October. We’re two two months away from Thanksgiving. We’re so close until the start of another year. Can we pause for a moment?
Pumpkin Bread Rolls
Let’s stop time for a second and breathe. When I need a little break, I bake bread. Let everyone else eat pumpkin spice everything. Let’s fill up on these pumpkin bread rolls.
A few weeks ago I shared these cardamom pumpkin rolls. They were the softest, fluffiest cinnamon rolls I’ve ever made. Intrigued by the many uses of pumpkin puree, I started experimenting.
I’m super happy with how these pumpkin bread rolls turned out. While they don’t lend much pumpkin flavor, they are unusually yellow-mustard in color. (Meaning they’re super festive!)
The pumpkin puree helps to make these bread rolls super soft, pillowy, and moist. (P.S. They make for lovely mini ham and cheddar sammies.)
NOTE: Because of the pumpkin puree, this dough is very moist. Don’t be tempted to add more flour that what’s listed in the recipe when mixing the dough together. Work on a lightly floured work surface and lightly dust your hands with flour to make things a little easier.
When it comes to bread making, whether you are measuring out ingredients or dividing the dough, a kitchen scale is your best friend.
When you are working with bread dough, be sure to always keep the dough covered. This helps prevent the dough from drying out and forming an “elephant skin” on the exterior surface.
Even when you are rolling the dough into balls, keep it covered!
Pumpkin Bread Rolls
Yield: 12 rolls
- 2 teaspoon dry active yeast
- 1 cup whole milk, warmed to 110 degrees F
- 1/3 cup + 1 Tablespoon granulated sugar
- 3/4 cup canned pumpkin puree
- 3 Tablespoon unsalted butter, melted and cooled
- 1 large egg, whisked
- 4 1/3 cup (654 grams) all-purpose flour
- 2 teaspoon fine sea salt
- melted butter, for brushing
- poppy seeds, to garnish
In the bowl of a stand mixer, combine dry active yeast, warm milk, and 1 tablespoon of sugar. Whisk together and let stand for 5-7 minutes until mixture is foamy and yeast is fragrant.
Add remaining sugar, pumpkin puree, melted butter, and egg. Whisk to combine.
In a separate bowl, whisk together flour and sea salt. Set aside.
Attach dough hook attachment to stand mixer. With the mixer running on low speed, add half of flour mixture. Continue mixing on low speed. Add remaining half of flour mixture. Continue mixing. Scrape down bowl as needed to ensure thorough mixing.
Once dough has come together, increase speed to medium and knead dough for about 5 minutes until smooth. Dough will be a bit sticky and tacky. Do not add additional flour. Continue to knead until dough can easily be scraped off the sides of the bowl.
Transfer dough to a greased bowl. Cover with plastic wrap. Cover with dish towel and allow to rest at room temperature for 60 minutes until doubled in volume.
Place dough onto a lightly floured work surface. Dough will be slightly sticky. Lightly dust work surface and hands with flour as needed. Divide dough into 12 equal parts. Keep dough covered while you work. Roll into 12 balls and place on a parchment lined baking sheet. (9 x 13-inch pan)
Cover with plastic wrap and allow to rest and rise for another 45-60 minutes
Preheat oven to 350 degrees F. Uncover dough. Brush tops of bread rolls with melted butter. Sprinkle poppy seeds on top. Bake for 25-28 minutes until bread has lightly browned on top and has an internal temperature of at least 190 degrees F. Allow to slightly cool in pan before dividing and serving.
- Because of the pumpkin puree, this dough is very moist. Don't be tempted to add more flour that what's listed in the recipe when mixing the dough together. Work on a lightly floured work surface and lightly dust your hands with flour to make things a little easier. When it comes to bread making, whether you are measuring out ingredients or dividing the dough, a kitchen scale is your best friend.
- When you are working with bread dough, be sure to always keep the dough covered. This helps prevent the dough from drying out and forming an "elephant skin" on the exterior surface.
All images and text ©The Little Epicurean