Soft Pumpkin Pull-Apart Rolls with Sage Butter Recipe
These Soft Pumpkin Pull Apart Rolls with Sage Butter are tender, flavorful, and perfect for fall. Made with pumpkin puree and enriched with buttery sage, they offer a delightful twist on classic pull-apart bread, ideal for serving warm alongside soups or holiday meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 10 medium rolls
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
For the Rolls
- 1½ cups warm water
- 1 tbsp sugar
- 10 g (2 tsp) yeast
- 5 cups flour
- 1 tsp salt
- 1 cup pumpkin puree
- 2 tbsp softened butter
For the Sage Butter
- ¾ cup butter
- 3 tbsp finely chopped sage
Instructions
- Activate the yeast: In the bowl of a stand mixer fitted with a dough hook, pour the warm water, sugar, and yeast. Allow to stand for 5 minutes until foamy, which indicates that the yeast is active.
- Combine dry ingredients: Add the flour and salt into the yeast mixture and start mixing on low speed until the dough starts to come together.
- Add pumpkin and butter: Incorporate the softened butter and pumpkin puree into the dough and knead for about 5 minutes until you form a soft, elastic dough. The dough will be slightly sticky but manageable.
- First rise: Cover the dough and let it rise at room temperature for 1 hour, allowing it to nearly double in size.
- Portion the dough: Divide the risen dough into 10 equal pieces for medium rolls (adjust to 8 for larger or 12 for smaller rolls). Roll each piece into a smooth ball and arrange them in a greased loaf pan.
- Preheat oven & proof rolls: Preheat your oven to 180°C (350°F). Cover the rolls and let them proof for an additional hour while the oven heats, letting the dough rise and become puffy.
- Prepare melted sage butter: Melt 2 tablespoons of the butter and mix with 2 teaspoons of chopped sage to brush on the rolls after baking. Separately, mix the remaining softened butter with the remaining sage, adding salt and pepper to taste for serving.
- Bake the rolls: Place the loaf pan with the rolls in the oven and bake for 20-25 minutes until the rolls have risen, turn golden brown, and sound hollow when tapped on the bottom.
- Finish and serve: Remove the rolls from the oven and immediately brush them with the melted sage butter. Allow them to cool for 20 minutes before serving with the softened sage butter spread alongside.
Notes
- The quantity of dough pieces can be adjusted to make larger or smaller rolls to suit your preference.
- Ensure the water is warm, not hot, to properly activate the yeast without killing it.
- For extra flavor, you can add a pinch of nutmeg or cinnamon to the dough along with the pumpkin puree.
- Rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days and gently reheated.
- Use fresh sage for the best flavor; dried sage may result in a less vibrant taste.
