Pumpkin Buns with Herb Butter
This savory pumpkin rolls recipe is made with cooked pumpkin puree mixed into a butter-enriched dough and topped with a little pumpkin seed. Pumpkin-shaped buns with a simple homemade herb butter are perfect to enjoy at all of your festive fall celebrations!
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoons yeast rapid rise
- 1/4 cup sugar
- 1 teaspoons salt
- 3/4 cups cooked pumpkin puree
- 1/2 cups milk
- 1/4 cup butter
- 1 egg
Herb Butter
- 1/2 cup softened salted butter
- 1/2 cup fresh herbs I use a combination of parsley, rosemary, and thyme... Sometimes I also include a bit of sage, but be conservative as this herb's flavor can be overpowering.
- 1 tablespoons olive oil
Garnish
- 16 Raw Pumpkin Seeds
Instructions
Pumpkin Rolls
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First, gather the ingredients to make cooking a streamlined process.
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In the bowl of an electric mixer combine, 2 cups of the flour, yeast, sugar, and salt.
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In a medium size saucepan melt the butter. When the butter has melted add the pumpkin puree and milk into the pan. Continue to barely warm the milk until it reaches a temperature of about 110-115 degrees.
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Remove from the heat and pour over the flour mixture while the mixer is running. Continue to beat for about 5-7 minutes. Make sure the yeast has dissolved. Beat in the egg. Add remaining flour 1/2 cup at a time. Add enough flour to make a soft, slightly sticky dough or until the dough begins to pull away from the edges of the bowl while mixing. Place the dough in a large bowl that has been lightly oiled. Cover and let rise in a warm place for about 1 hour or until the dough has doubled in size.
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Divide dough into 16 equal balls of dough (approx . 62 gr each).
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Slightly flatten each ball of dough. Using kitchen scissors or a sharp knife, cut 6 slits all the way around the flattened dough. Use your thumb as a guide. Place your thumb in the middle of the dough and cut the slits just up to the thumb.
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Place on a lighted greased or parchment-lined baking sheet.
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Cover lightly with plastic wrap or a cloth. Let rise until slightly double in size. Gently brush each pumpkin-shaped dough with a beaten egg. Gently press a pumpkin seed into the top of the roll.
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Bake in a preheated 400℉ oven for 10-12 minutes. Serve warm or cold with herb butter.
Herb Butter
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Roughly chop the fresh herbs.
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Add to the bowl of a food processor fitted with a metal blade.
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Add softened butter and herbs. Pulse the food processor to blend together.
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With the processor running drizzle in 1 tablespoon of olive oil. Only process a few seconds. Note: Makes about 1/2 cup. Sprinkle lightly with flakey sea salt before serving, if desired.
Recipe Notes
- How to tell if the dough has risen enough before baking? Press your finger gently into the dough If the indentation remains and doesn't spring back/fill in, then the bread is well risen and ready for the oven.
- For the best taste and texture I recommend enjoying the rolls the same day they're made. However, you can transfer them in a sealed container and keep on the counter for 2-3 days. To store them longer, place the sealed pumpkin dinner buns in the fridge for up to 4-5 days. Any longer than that, and you'll want to freeze them: Wrap each roll in a layer of aluminum foil or plastic wrap, and store together in an airtight ziploc bag. Freeze for up to 3 months; thaw overnight in the fridge or on the counter for an hour or so.
- Store the creamy butter in a small airtight container. You can also use plastic wrap to roll the butter into a cylindrical shape, and wrap tightly with the plastic to keep air and moisture out. It will keep well in the refrigerator for up to 5 days.