I got the idea to make these Pumpkin Dinner Rolls when I was dreaming up some savory pumpkin recipes. While I do enjoy pumpkin desserts, I think pumpkin really shines in savory recipes. I wanted a soft, buttery, super savory, flavorful dinner roll and this recipe delivers. Sage was a must because 'tis the season and I have two huge sage plants still going strong in my garden. Then I decided on the addition of sharp Pecorino Romano cheese and plenty of cracked black pepper to make these undeniably savory. These Pumpkin Dinner Rolls scream Thanksgiving, but they will make a perfect addition to any fall or winter meal. Serve them up alongside soups, stews, pastas or make cute little sliders.
Pumpkin Dinner Roll details
This recipe calls for one full can of pumpkin puree. (side note: please do not use pumpkin pie filling) In my recipe research, I found a lot of recipes that used less than a can of pumpkin. I have to say, those kind of recipes are a peeve of mine. What are you supposed to do with a partial can of leftover pumpkin? So I knew I didn't want to do that to myself or to you.
The flavorings: Pumpkin can handle a lot of flavor. I've learned it almost has a flavor-muting quality. As a result, the first couple tests of these pumpkin dinner rolls were good but lacked the flavor I wanted. So in subsequent tests I really bumped up the salt, cheese, sage, and black pepper. Flavor goal achieved. I tried these first with Parmesan but I really preferred the Pecorino. Feel free to use either or a combination.
For the dough: I knew I wanted eggs and butter to create a soft, rich texture. I tried a full stick but I have to admit, it was too rich and moist given the moisture of the pumpkin. So I dialed it back to ½ a stick. I liked 2 eggs better than one. They almost give the rolls a brioche-like texture. Yum! The richness of this dough does mean the rising times are a bit longer than a typical yeast roll, but the end result is so worth it. Your patience will be rewarded with a soft, buttery, rich roll with a bit of necessary sturdiness for soaking up all that delicious gravy on Thanksgiving. Extra gravy for me please! Jason is already planning on slapping some turkey, mashed potatoes, and gravy in between a few of these little babies.
A few shots of the process because you know I love them:
I made a quick video of the process on instagram if you want to check it out. Like all yeast dough recipes, this one takes some time but it is not difficult. Just read the full recipe and make sure you have time to devote before starting. I also give some notes on how to make these ahead.
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Pumpkin Dinner Rolls with Sage, Pecorino, and Pepper
These Pumpkin Dinner Rolls are flavored with sage, pecorino, and black pepper. Soft, buttery, savory, and perfect for Thanksgiving or any Fall or Winter meal.
- Total Time: 4 hours
- Yield: 15 large dinner rolls
Ingredients
- ½ cup milk, heated to 100-105 degrees F
- 2 tablespoons brown sugar
- 2 ¼ teaspoons active dry yeast
- 6 cups all purpose flour
- ½ stick salted butter at soft room temperature
- 2 eggs at room temperature
- 1 14-ounce can pumpkin puree
- 1 cup grated Pecorino Romano cheese
- 2 teaspoons kosher salt
- 3 tablespoons dried sage, sometimes called rubbed sage
- 1 tablespoon ground black pepper
Optional:
- Egg wash - one egg beaten with 1 tablespoon water
- fresh sage leaves
Instructions
- Combine milk, brown sugar, and yeast in bowl of stand mixer and allow to sit for 5-10 minutes. Add all remaining ingredients and mix on low with dough hook to combine. Increase speed by one level and knead for 10 minutes.
- Scrape sides of bowl and form dough into a smooth ball. Either in the same mixing bowl (which is what I always do) or in a large, greased bowl - allow to rise covered with plastic wrap or a damp towel for 1.5 - 2 hours. You are looking for it to double in size. As I noted in the blog post - this is a rich dough so the rising time is a bit longer than a more simple, yeast roll recipe. The time will ultimately depend on the temperature of your kitchen. I like to place the dough in my oven with the light on as it creates a slightly warm environment.
- After dough has doubled, dump onto a work surface and divide into 15 equal pieces. A scale can help with this process, but it's ok if each roll isn't perfectly measured. If you use the scale, just weigh your dough and divide this number by 15. Then make each dough ball that amount.
- Take each piece of dough and form into a ball by pinching the corners toward the center. Then place the center down on your work surface and push back and forth in a slightly circular motion, creating tension and sealing the center/bottom. You will want to push forward and slightly down with your thumb and pull back in the same manner with your fingers. It should feel like you're dragging the dough. Once you have a nice tight dough ball, repeat with remaining pieces.
- Place all dough balls in a buttered 9x13 baking dish (or the closest size you have to that), cover with plastic wrap or a damp towel and allow to rise until puffy which will take about 1 hour. Again, this will depend on how warm your kitchen is. To test if they are done rising, lightly poke with your finger. If it springs back very quickly they are not done rising. If it leaves a slight indentation they are done.
- Preheat oven to 375 degrees F.
- Top risen rolls with egg wash, sage leaves, and more egg wash if desired, or brush with melted butter, and bake for 25 minutes at 375 degrees F. I like to cover loosely with foil after 15 minutes so they don't get too browned. You are looking for an internal temperature of 200 degrees F.
- After baking allow to cool for 10-15 minutes before transferring to cooling rack.
Notes
Make ahead: You can make the dough and form the balls the day before. Before the 2nd rise, cover and place in refrigerator overnight. Remove from refrigerator and allow to rise until doubled - this may take a few hours since the dough is cold.
Make ahead option 2: You can bake these all the way, allow to cool to room temp, cover tightly with plastic wrap and place in a large ziploc bag in the freezer for up to one month. They stay fresh and tender for a couple of days, so feel free to just bake them ahead and leave covered at room temp for a day or two before serving.
If kneading by hand, begin mixing with a wooden spoon and then transfer to work surface to finish kneading by hand for 10 - 15 minutes. Use flour as needed to prevent stickiness.
- Prep Time: 30 minutes active
- rising: 360 minutes
- Cook Time: 30 minutes
- Category: bread
- Method: baking
- Cuisine: American
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