Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Dinner Rolls with Sage, Pecorino, and Pepper

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

  • 1/2 cup milk, heated to 100-105 degrees F
  • 2 tablespoons brown sugar
  • 2 1/4 teaspoons active dry yeast
  • 6 cups all purpose flour
  • 1/2 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat oven to 375 degrees F.
  7. 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.
  8. 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.

  • Author: anita | wild thistle kitchen
  • Prep Time: 30 minutes active
  • rising: 360 minutes
  • Cook Time: 30 minutes
  • Category: bread
  • Method: baking
  • Cuisine: American

Find it online: https://wildthistlekitchen.com/pumpkin-dinner-rolls-with-sage-pecorino-and-pepper/