Whenever the holidays roll around I start looking at what side dishes I can make. I think every holiday needs a few types of side dishes. You must have a potato side dish, a vegetable side dish, and some type of bread. For me, the potato side dish is always the easiest one to make because there are so many different potato dishes out there.
The bread is always hit or miss. I’ve tried a lot of different recipes for rolls and bread but all of them are very similar. Most of my family likes plain white bread so those are the rolls I make most frequently. However this Thanksgiving I wanted to make bread that had a little flavor to it and I wanted that flavor to reflect the season.
When I saw a recipe for pumpkin rolls I knew right away that’s what I wanted to make. There isn’t a flavor that says fall more than pumpkin. They have some brown sugar in them which gives it a little bit of sweetness and also tames the pumpkin flavor. To make it taste a little more savory I added in a few herbs and put a sprinkle of sea salt on top.
These Pumpkin Rolls with Herbs and Sea Salt are really easy to make though they are time consuming. The best thing is that you can make them the night before and allow the dough to rise in the refrigerator over night so they are ready to shape in the morning. That way you don’t have a big mess to clean up in the morning and can just shape and cook the rolls.
The rolls came out a little more dense then I would have liked but the flavor was great. I brushed the tops with butter and sprinkled them with sea salt which was perfect with the slightly sweet and herby rolls. These would be great with Thanksgiving dinner or even with at Christmas time.
For the rolls:
- 4 c. flour
- 3 t. fast action yeast
- 2 t. salt
- 1 t. dried rosemary
- 1 t. dried sage
- 4 T. brown sugar, packed
- 3 T. butter, softened
- 1/2 t. cinnamon
- 3/4 c. canned pumpkin puree
- 2 large eggs
- 3/4 c. whole milk
For the topping:
- 3 T. salted butter, melted
- 1 t. sea salt
- Place the milk in a small saucepan and cook over medium heat, stirring occasionally, until it begins to steam. Remove from heat and let cool 2-3 minutes.
- Meanwhile, combine the flour, salt, yeast, rosemary, and sage in a large bowl.
- Add the brown sugar, butter, and cinnamon to the flour mixture and mix until blended.
- Stir in the pumpkin puree, eggs, and half of the milk.
- Add in the remaining milk, a little at a time, until a sticky dough forms.
- Turn the dough onto a floured surface and knead for 5 minutes. The dough should be smooth and stretchy.
- Form the dough into a ball, place into a bowl sprayed with cooking spray, and cover with plastic wrap. Let the dough rise in a warm place until it doubles in size, about 1 hour. Alternatively, you can place the dough in the refrigerator over night, just remove and bring the dough to room temperature before continuing on.
- Butter a 9 x 13 inch baking dish.
- Once the dough has rise, turn onto a floured surface and punch it down.
- Divide the dough into 12 equal pieces. Roll each piece into a tight, smooth ball.
- Place the rolls into the prepared pan and cover with plastic wrap. Let the rolls rise in a warm place until the sides of the rolls are touching, about 45 minutes.
- Preheat the oven to 375 degrees. Bake the rolls for 15 minutes or until the are browned on top.
- Remove from the oven and cool for 5 minutes.
- Brush the tops of the rolls with the melted butter and sprinkle with the sea salt.
- Serve with butter or cinnamon honey butter.
Recipe adapted from Savor the Flavor
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 247 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 48mg Sodium: 649mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 2g Sugar: 5g Sugar Alcohols: 0g Protein: 6g
Make sure to check out all the awesome Holiday Side Dishes:
- 5 Ingredient Corn Casserole from Cheese Curd in Paradise
- Apple Cranberry Pecan Salad from Blogghetti
- Bacon Wrapped String Beans from Family Around the Table
- Cranberry, Apple, & Pecan Wild Rice Pilaf from Sweet Beginnings
- Creamy Potato and Apple Gratin from Palatable Pastime
- Disney’s Pumpkin Soup from Simply Inspired Meals
- Dudhi Kofta (Bottle Gourd Fritters) from Cook with Renu
- Orange Cranberry Sauce from Karen’s Kitchen Stories
- Pancetta Brussels Sprouts from A Kitchen Hoor’s Adventures
- Porcini Pancetta Dressing from The Complete Savorist
- Pumpkin Rolls with Herbs and Sea Salt from Hezzi-D’s Books and Cooks
- Roasted Brussels Sprouts, Apples, and Onions from A Day in the Life on the Farm
- Roasted Carrots with Fresh Herbs from Our Good Life
- Skillet Sausage Stuffing from Dutch Oven Daddy