If you love pumpkin, I won’t lie to you and tell you these pumpkin maple dinner rolls are like taking a bite of pumpkin pie. They aren’t. That being said, they bring great flavor and beautiful color to these super soft and fluffy rolls. These things are jumbo as well.
These rolls are soft and squishy with a light pumpkin flavor, and a light maple flavor. They are delicious and perfect for fall though. They would look gorgeous on your thanksgiving table, but even better? Everyone will be raving about how good the bread is.
I started off making these rolls by adapting my Sweet Potato Rolls. However, I ended up making quite a few changes. I (incorrectly) assumed that sweet potato and and pumpkin would make a similar dough. However, pumpkin has a much higher water content so no dice.
The dough will be slightly sticky when you are finished kneading, but will clear the sides of the bowl, only sticking to the bottom. But after the first proof, it should be less sticky. I sprayed a little cooking spray on my work surface while cutting and shaping the dough.
In lieu of adding maple syrup or extract to the rolls themselves, we brush the tops with a cream and maple syrup mix right before baking so you get a hint of maple but not overwhelming the pumpkin. The maple butter definitely gives you more of the maple flavor when added though!
- Pumpkin Puree – Pumpkin puree is going to add this gorgeous color, a light pumpkin flavor, but also a lot of the tenderness of these rolls. I used canned pumpkin, if using fresh you made need to decrease the amount of milk.
- Maple Syrup – Brushing only the tops gives you just a hint of maple and sweetness when you bite into the bread.
- Milk – Milk is going to add fat which also lends to the soft texture of this bread.
- 400 g AP/Bread flour 3⅓ cups
- 2 tsp Instant yeast
- 1 tsp Sea salt
- 25 g Dark brown sugar 2 tbsp
- 2 tbsp Vegetable/Canola oil
- 180 g Pumpkin puree ¾ cup
- 1 large Egg room temperature
- ½ cup Whole or 2% milk warm
- 1 tbsp Heavy Cream
- 1 tbsp Maple syrup
- 4 tbsp Salted butter softened
- 2 tbsp Maple syrup
- 1 tbsp Powdered sugar
- In the bowl of your stand mixer combine all the the dough ingredients: flour, yeast, salt, brown sugar, egg, milk, oil, and pumpkin puree. Mix on low for 10-20 minutes until dough is smooth and clearing the sides of the bowl.
- Remove dough (dough will be sticky), and shape into a ball. Place into a lightly greased bowl to rise. Allow to rise for about 2 hours, or until dough has doubled in size.
- Prepare a 9 inch round or square metal pan with parchment. Set aside.
- Punch down the dough and divide dough into 9 pieces. I find it easiest to cut the dough into thirds, and each piece into 3 pieces.
- Cover the pieces of dough while working with one. Take one piece and pull/pinch together all the sides to create a ball. Once you have a ball, place seam side down onto your work space. Cup your hand over the dough and using a circular motion create tension in the dough ball. Place the roll into the prepared pan, seam side down.
- Repeat process with each remaining piece of dough, creating 9 rolls.
- Cover the pan of rolls, and allow to ruse for another 45-60 minutes. Dough will have grown and puffed up significantly when ready.
- Preheat oven to 350°F
- In a small bowl, whisk/stir together 1 tbsp of heavy cream and 1 tbsp of maple syrup. Brush the tops of the rolls with the maple cream right before putting rolls in the oven.
- Bake the rolls on the center rack of oven for about 30 minutes. The tops of the rolls will be a golden brown when ready.
- When rolls come out of the oven, allow them to sit for about 5 minutes, then remove from pan to a wire rack to cool.
- While rolls are cooling, combine butter, maple syrup, and powdered sugar in a bowl. Use a hand mixer with the whisk attached, and whip together to create maple butter.
- Enjoy rolls while warm with maple butter. Store rolls in an airtight container, and butter will keep on the counter for a few days or in the fridge for 7-10.