Perfect for Thanksgiving | Soft Pumpkin & Rosemary Dinner Rolls
I've been dealing with long hours at work, finalizing the menu for Thanksgiving, creating recipes for both class and Thanksgiving dinner next weekend and to top it all off, our out of town guests have begun to fly in (a first post-COVID) so it's all about to just get crazier.
Sorry I'm late posting the best dinner rolls you can ever make this Thanksgiving, but I just had to with hope that you just may be able to squeeze these onto your holiday menu.
It's a variation on my regular dinner rolls but so much more delicious with the lovely hint of rosemary in each bite and a lovely buttery-honey-rosemary glaze on each roll.
PS: No fancy food styled pic waiting for you either, just delicious rolls straight out of the oven!
Happy Thanksgiving! Happy Cooking!
Soft Pumpkin & Rosemary Dinner Rolls
Makes 16 dinner rolls
4 1/2 cups all purpose flour (plus 1/8-1/4 cup if needed)
1/4 cup sugar
2 large free-range/organic eggs
1-1/2 tsp table salt
6 tbs. unsalted butter, melted
3 tsp fresh rosemary, finely chopped
1 cup pumpkin puree (not pie filling)
1 tbsp. olive oil to grease the bowl
1 large egg, for the egg wash
Proofing the yeast:
1/2 cup water
1/4 cup milk
3 tsp Active dry yeast
3 tsp sugar
To finish: Honey Butter glaze
1/4 cup unsalted butter, room temperature
2 tbs. honey
Sea salt flakes to sprinkle
2 tbsp. chopped rosemary
Proof the yeast: In a Pyrex dish, add the water & milk and microwave for 1 minute until warm. Meanwhile, measure the sugar and yeast in a bowl. Add to the warm milk and water mixture and stir to combine. Set aside for about 10 minutes until all foamy.
Cook's Tip: If this does not happen, toss and start over with a new batch of yeast.
Eggs: Beat in a bowl and set aside.
Rosemary: Strip the leaves from the steam and chop and set aside.
Dry ingredients: Using a stand mixer the dough hook attached, measure the flour and set aside.
Wet ingredients: In a Pyrex bowl, measure the butter and in the microwave, heat for a minute or so until melted. Add the pumpkin, sugar, salt, chopped rosemary and beaten eggs.
Add the wet ingredients and proofed yeast, to the flour and process until a soft dough forms. It should start pulling away from the sides but will stick a little to the bottom.
Cook's Note: It really is a touch and feel process here. If it is too sticky, add a little more flour.
Turn the dough out onto a lightly floured surface and give it a brief knead until it comes together in a ball.
Preheat the oven to 175 deg. Once it is preheated, turn off the oven.
Rub the olive oil on your hands and in the bowl. Place the dough ball, cover with a tea towel and allow to rise in the warm oven for about 1 hour to 1-1/2 hour. the dough ball should double in size.
Remove the dough ball to a clean surface, lightly floured or use silicon mats for easy clean-up.
Divide the dough ball into 2 equal halves. Then divide each of those into half giving you a total of 4 quarters. Each quarter should be divided into 4 equal parts giving you a total of 16 rolls.
Roll these into balls in the palm of your hands and place on a lined baking tray allowing space in between the rolls to grow in size.
Cover with a tea towel and place back in the oven to proof for approx. 1 hour. Remove the dough balls.
Preheat the oven to 350 deg. F.
Beat an egg with a fork in a bowl. Liberally apply on each dough ball with a pastry brush.
Bake for 20 – 25 minutes until golden brown.
Combine the butter, honey and addition finely chopped rosemary together and brush liberally over the hot rolls as soon they come out the oven. Sprinkle with sea salt or Maldon flakes.