Pumpkin Rolls with Rosemary and Sea Salt


My sister-in-law made these rolls for a post-Thanksgiving Thanksgiving feast last year. When she first said she was making rolls, I was like, “YES! homemade rolls and I don’t have to do anything!” And then when she said they were pumpkin rosemary rolls, I was like “too bad…I almost got delicious rolls.” Maybe to other people the name of these rolls sounds good. For some reason, pumpkin rosemary just sounded funky and too flavorful to accompany an already spiced and buttery meal. I was wrong. THESE ARE AMAZING. The pumpkin and rosemary flavor is very subtle (and the rosemary could be completely left off if you don’t want it), yet the pumpkin makes for a perfectly moist (ew the worst word) dinner roll. I would have never tried this recipe had it not been served to me, but now it’s a holiday staple. Oh and more than the great taste, these are easy rolls to bake.

The Holidays are holidaying around here. I am baking some cookies and have plans to make some Indian snacks this weekend (we will see if that happens). Presents are bought and wrapped. Work ends this Thursday. It’s all coming up Millhouse!


Since this is our first Christmas celebrated in our own house, we are definitely considering what traditions we want to keep and what new ones we want to begin. We have an advent calendar which my mom would carefully fill for us each year. She had so many and we were on a rotating schedule of which one we would get to update each day. We are not quite so organized or fun. We have one that I filled with cash and we use a randomizer app on my phone to see who gets the money each day. My family always has fondue on Christmas Eve and deep fried shrimp. At first I wanted to do the exact same, but ended up deciding that we will do Indian snacks/finger food on Christmas Eve and an American style meal on Christmas. One of my favorite family traditions is that my mom gives us each an ornament each year. I still have all of my ornaments from each year growing up. I got a “baby’s first Christmas” ornament for Roshi and also Rajat’s first ornament.


Roshan brought home some adorable ornaments from daycare. One is like a classic round ornament that they wrote his name on and then painted his hands to put a hand print on each side of the ornament. I’m sure you can imagine how well the hand prints of a 9 month old on an ornament turned out. It is more like there’s just some white paint on the sides. It’s pretty great though. The other one has his photo on a big glittery snowflake. Classic school-made ornament style. Babies make the holiday feel so much more holiday-y. Good thing Christmas is less than a week away because I don’t know how much longer I can wait to give these gifts and open some of my own!!

This recipe is from Cupofjo.com.

Pumpkin Rolls with Rosemary and Sea Salt


For the Pumpkin Rolls:

  • 1 cup pumpkin puree (fresh or canned)
  • 1/2 cup warm water
  • 1/4 cup warm milk
  • 1 tsp plus 1/3 cup sugar, divided
  • 2 1/2 tsp instant dry yeast
  • 2 large eggs
  • 1 1/2 tsp salt
  • 6 tbsp butter, melted and cooled
  • 2 1/2 tsp fresh rosemary, finely chopped (optional if you don’t want the rosemary flavor)
  • 4 1/2 – 5 cups all purpose flour

For the Honey Butter:

  • 1/4 cup butter, room temperature
  • 1 – 2 tbsp honey (depending on how sweet you like your rolls)
  • Flaky sea salt
  • Chopped fresh rosemary


  1. Heat the milk and water in a small bowl in the microwave until a cooking thermometer reads 102 – 110 F.
  2. Add the sugar and yeast to the warmed water/milk, stir and set aside to foam up for about 5 minutes.
  3. Using a stand mixer with the dough hook attached, add all of the remaining ingredients.
  4. Slowly pour in the yeast, milk, and water and mix until a soft dough forms. It should start pulling away from the sides but will stick a little to the bottom of the bowl. If it is too sticky, add a little more flour. I used a little more than 5 cups in the end.
  5. Turn the dough out onto a lightly floured surface and knead until it comes together in a ball. Place in a greased bowl, cover with plastic wrap or a tea towel and allow to rise in a warm place for an hour. (We tend to have a pretty cold house in the winter, so I set my oven to warm, leave it on for a few minutes, then turn the oven off and place my bread inside. This puts the internal oven temp at like 85-90 F normally.) The dough should double in size.
  6. After it has doubled in size, return it to a lightly floured surface and cut into 16-20 even pieces. (I like to roll the dough into a long snake-like cylinder that is even and then cut into pieces to help them stay even.) Roll these into balls and place on a lined baking tray allowing space in between the rolls to double in size. Cover with a tea towel and place back in a warm spot to rise for another hour.
  7. Preheat the oven to 350 F and bake for 20-25 minutes or until golden brown.
  8. Mix the butter, honey and finely chopped rosemary together and brush liberally over rolls after they come out of the oven. Sprinkle with flaky sea salt.

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