Soft Pumpkin Pull Apart Rolls with Sage Butter

Pumpkin pull apart rolls with sage butter is going to be the side dish of the season. They are soft, fluffy and simply delicious.

Ingredients Needed

• Pumpkin puree. I used fresh pumpkin but you can use canned too.
• Flour. Bread or all purpose flour will both work fine.
• Warm water. 
• Instant Yeast. 
• Sugar. 
• Salt. 
• Butter. I used salted butter but unsalted butter can be substituted.
• Sage.

For the sage butter:

• Butter. 
• Sage. You could also add fresh garlic to the butter.
• Salt and black pepper.

How to make pumpkin pull apart rolls

1. Make the dough: In the bowl of a stand mixer fitted with a dough hook, pour the water, sugar and yeast. Allow to stand for 5 minutes until foamy. Add the flour and salt to the yeast mixture and start mixing on low speed until the dough comes together. Add the butter and pumpkin puree and allow to knead for 5 minutes until a soft, elastic dough is formed. The dough will be slightly sticky. Cover and allow to rise for 1 hour at room temperature.
2. Form and proof: Turn the dough out onto a lightly floured surface. Divide dough into 10 equal pieces (this will make medium rolls. 8 pieces will make large rolls and 12 will make small rolls) Roll each into a ball and place in a greased loaf pan. Cover and allow to proof for another hour while the oven preheats.
3. Make the sage butter: Melt 2 tablespoons of the butter and mix with 2 teaspoons of chopped sage. In a separate bowl, mix the softened butter and remaining sage with salt and pepper.
4. Bake: Place the bread rolls in the oven to bake for 20-25 minute or until the rolls are risen, golden brown and sound hollow when tapped on the bottom. Remove the pull-apart rolls from the oven and brush with the melted butter. Allow to cool for 20 minutes on a wire rack before serving with the softened sage butter.

Can I make this ahead?

The dough can be made the night before and kept in an airtight container in the fridge. Allow to come to room temperature for 30 minutes before forming the bread and baking. Leftovers can be kept in an airtight container at room temperature for 2 days and reheated in the air fryer or oven for 5 minutes.

Pumpkin recipes

1. Instant Pot Pumpkin Soup
2. Cinnamon brown sugar pumpkin muffins
3. Pumpkin sheet cake with Chantilly cream