Sweet and Savory Pumpkin Dinner Rolls

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Enjoy fluffy, buttery dinner rolls with a delightful fall twist! These rolls have a hint of sweetness from the pumpkin, a touch of saltiness from the sage and garlic, creating a perfectly balanced flavor. Dip them in cinnamon butter for an extra sweet treat, making them the ultimate side dish for any dinner table!

Sweet and Savory Pumpkin Dinner Rolls

Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Course Appetizer
Servings 16


**For the Dough:**

  • 3 3/4 cups all-purpose flour
  • 3/4 cup warm whole milk
  • 2 1/4 teaspoons instant yeast
  • 1/2 cup pumpkin puree
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon pumpkin pie spice
  • 1 large egg at room temperature
  • 4 tablespoons unsalted butter softened or melted
  • Olive oil for greasing the bowl

**For the Sage Butter:**

  • 1/3 cup unsalted butter
  • 6 to 8 garlic cloves
  • 1 to 2 sprigs of rosemary
  • 6 sage leaves
  • Flaky sea salt to taste


  • In a large mixing bowl, pour the warm milk and sprinkle the yeast on top. If using active dry yeast, cover and let it proof for 10 minutes. If using instant yeast, no need to wait.
  • Add the egg, unsalted butter, brown sugar, and pumpkin puree to the milk and yeast mixture. Beat until smooth.
  • Mix in the all-purpose flour, salt, and pumpkin pie spice until a soft, smooth, and elastic dough forms. It’s okay if the dough sticks to the sides of the bowl a bit. If it’s too sticky or dry, add a tablespoon of flour or milk accordingly.
  • Transfer the dough to a greased bowl, cover, and let it rise in a warm place until doubled in size, about an hour.
  • Once the dough has risen, punch it down.
  • Preheat the oven to 350°F.
  • Divide the dough into individual pieces, roughly the size of golf balls. Use flour on your hands and surface as needed.
  • Grease a 9×13 baking pan with olive oil and place the divided rolls inside. Cover and let them rise in a warm place for about 30 minutes until they puff up.
  • Once proofed, bake in the preheated oven for 20 to 25 minutes until golden brown on top.
  • While the rolls bake, prepare the herb butter. In a pan over medium heat, melt the butter. Add the garlic cloves, salt, sage, and rosemary. Toast for about 3 minutes, then remove from heat.
  • When the rolls are done, brush them with the herb butter and serve warm!

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