Brown Butter & Herb Pumpkin Rolls
Brown Butter & Herb Pumpkin Rolls
Ingredients
For the Herb Brown Butter
- 1/2 cup unsalted butter, cubed
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
For the Dough
- 1 cup whole milk, warmed to 105-115°F
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons honey, plus a pinch for yeast activation
- 1 large egg, at room temperature
- 1 teaspoon fine sea salt
- 1 tablespoon milk powder, optional, for softer rolls
- 3 1/2 cups bread flour, plus more for dusting
For Finishing
- 1 large egg, for egg wash
- 1 tablespoon water, for egg wash
- 1 teaspoon flaky sea salt
- 4 fresh rosemary sprigs, small, for garnish
- 12 kitchen twine, pieces, about 12 inches each
- 1 tablespoon olive oil, for greasing
Instructions
- 1
Prepare the Herb Brown Butter: In a small saucepan, melt the cubed unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and immediately stir in the finely chopped fresh rosemary and thyme. Set aside to cool slightly.
⏱️ 10 min
- 2
Activate the Yeast: In a large mixing bowl (or the bowl of a stand mixer), combine the warmed whole milk, active dry yeast, and a pinch of honey. Let stand for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
⏱️ 10 min
- 3
Combine Wet Ingredients: To the yeast mixture, add the remaining honey, the large egg, fine sea salt, milk powder (if using), and 1/4 cup of the cooled herb brown butter (reserve the remaining 1/4 cup for brushing later). Whisk briefly to combine.
⏱️ 5 min
- 4
Add Dry Ingredients and Knead: Gradually add the bread flour, 1 cup at a time, mixing until a shaggy dough forms. If using a stand mixer, attach the dough hook and knead on medium-low speed for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-15 minutes.
⏱️ 15 min
- 5
First Rise: Lightly grease a clean large bowl with olive oil. Transfer the kneaded dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for approximately 90 minutes, or until it has doubled in size.
⏱️ 90 min
- 6
Shape the Pumpkin Rolls: Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and divide it into 4 equal portions using a dough scraper. Roll each portion into a smooth, tight ball.
⏱️ 10 min
- 7
Tie the Strings: Take three pieces of kitchen twine and arrange them in a star shape on a clean surface. Place one dough ball in the center of the strings. Carefully bring the ends of the strings up and tie them loosely over the top of the dough ball, creating 6 segments to mimic a pumpkin shape. Do not tie too tightly, as the dough will expand. Repeat for the remaining dough balls.
⏱️ 15 min
- 8
Second Rise: Line a baking sheet with parchment paper. Carefully transfer the shaped pumpkin rolls to the prepared baking sheet, leaving ample space between them. Cover loosely with plastic wrap or a kitchen towel and let them rise in a warm place for another 30-45 minutes, or until visibly puffy.
⏱️ 45 min
- 9
Prepare for Baking: Preheat your oven to 375°F. In a small bowl, whisk together the remaining large egg and water to create an egg wash. Gently brush the tops of the risen rolls with the egg wash and sprinkle generously with flaky sea salt.
⏱️ 5 min•🌡️ 375
- 10
Bake the Rolls: Bake the rolls in the preheated oven for 18-22 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
⏱️ 18 min•🌡️ 375
- 11
Finishing Touches: Once baked, remove the rolls from the oven and let them cool on the baking sheet for a few minutes. While still warm, carefully snip and remove the kitchen twine from each roll. Brush the warm rolls with the reserved herb brown butter for extra flavor and shine. Insert a small sprig of fresh rosemary into the top of each roll to mimic a pumpkin stem. Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter & Herb Pumpkin Rolls
Ingredients
For the Herb Brown Butter
- 1/2 cup unsalted butter, cubed
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
For the Dough
- 1 cup whole milk, warmed to 105-115°F
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons honey, plus a pinch for yeast activation
- 1 large egg, at room temperature
- 1 teaspoon fine sea salt
- 1 tablespoon milk powder, optional, for softer rolls
- 3 1/2 cups bread flour, plus more for dusting
For Finishing
- 1 large egg, for egg wash
- 1 tablespoon water, for egg wash
- 1 teaspoon flaky sea salt
- 4 fresh rosemary sprigs, small, for garnish
- 12 kitchen twine, pieces, about 12 inches each
- 1 tablespoon olive oil, for greasing
Instructions
- 1
Prepare the Herb Brown Butter: In a small saucepan, melt the cubed unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and immediately stir in the finely chopped fresh rosemary and thyme. Set aside to cool slightly.
⏱️ 10 min - 2
Activate the Yeast: In a large mixing bowl (or the bowl of a stand mixer), combine the warmed whole milk, active dry yeast, and a pinch of honey. Let stand for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
⏱️ 10 min - 3
Combine Wet Ingredients: To the yeast mixture, add the remaining honey, the large egg, fine sea salt, milk powder (if using), and 1/4 cup of the cooled herb brown butter (reserve the remaining 1/4 cup for brushing later). Whisk briefly to combine.
⏱️ 5 min - 4
Add Dry Ingredients and Knead: Gradually add the bread flour, 1 cup at a time, mixing until a shaggy dough forms. If using a stand mixer, attach the dough hook and knead on medium-low speed for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-15 minutes.
⏱️ 15 min - 5
First Rise: Lightly grease a clean large bowl with olive oil. Transfer the kneaded dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for approximately 90 minutes, or until it has doubled in size.
⏱️ 90 min - 6
Shape the Pumpkin Rolls: Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and divide it into 4 equal portions using a dough scraper. Roll each portion into a smooth, tight ball.
⏱️ 10 min - 7
Tie the Strings: Take three pieces of kitchen twine and arrange them in a star shape on a clean surface. Place one dough ball in the center of the strings. Carefully bring the ends of the strings up and tie them loosely over the top of the dough ball, creating 6 segments to mimic a pumpkin shape. Do not tie too tightly, as the dough will expand. Repeat for the remaining dough balls.
⏱️ 15 min - 8
Second Rise: Line a baking sheet with parchment paper. Carefully transfer the shaped pumpkin rolls to the prepared baking sheet, leaving ample space between them. Cover loosely with plastic wrap or a kitchen towel and let them rise in a warm place for another 30-45 minutes, or until visibly puffy.
⏱️ 45 min - 9
Prepare for Baking: Preheat your oven to 375°F. In a small bowl, whisk together the remaining large egg and water to create an egg wash. Gently brush the tops of the risen rolls with the egg wash and sprinkle generously with flaky sea salt.
⏱️ 5 min•🌡️ 375 - 10
Bake the Rolls: Bake the rolls in the preheated oven for 18-22 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
⏱️ 18 min•🌡️ 375 - 11
Finishing Touches: Once baked, remove the rolls from the oven and let them cool on the baking sheet for a few minutes. While still warm, carefully snip and remove the kitchen twine from each roll. Brush the warm rolls with the reserved herb brown butter for extra flavor and shine. Insert a small sprig of fresh rosemary into the top of each roll to mimic a pumpkin stem. Serve warm.
⏱️ 5 min