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

Full recipe with amounts can be found in the recipe card below. 

• 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.
• Sage.

For the sage butter:

• Butter. 
• Sage. 
• Salt and 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 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: Divide the 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 from the oven and brush with the melted butter. Allow to cool for 20 minutes before serving with the softened sage butter.

Pumpkin recipes

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

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.

4.78 from 9 votes

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Course: Side Dish

Cuisine: American

Keyword: Dinner rolls, pull apart rolls, Pumpkin bread rolls

Prep Time: 10 minutes

Cook Time: 30 minutes

Proofing time: 2 hours

Total Time: 2 hours 40 minutes

Servings: 10

Calories: 266kcal

Author: Alida Ryder

Ingredients

• 1½ cups warm water
• 1 tbsp sugar
• 10 g (2tsp) yeast
• 5 cups flour
• 1 tsp salt
• 1 cup pumpkin puree
• 2 tbsp softened butter

For the sage butter

• ¾ cup butter
• 3 tbsp sage finely chopped

Instructions

• 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 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.
• Divide the dough into 10 equal pieces (this will result in medium rolls. Roll 8 balls for larger rolls and 12 for 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. 
• 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. 
• 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 from the oven and brush with the melted butter.
• Allow to cool for 20 minutes before serving with the softened sage butter.

Nutrition

Calories: 266kcal | Carbohydrates: 52g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 23mg | Potassium: 135mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3883IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 3mg