Description
Brown Butter Pumpkin Rolls are temptingly fluffy, moist and with warming flavors of cinnamon and ginger and the nuttiness of brown butter.
Ingredients
Units
Scale
Pumpkin Rolls
- 8 cups flour (1000g)*
- 1 cup + 1 tbsp sugar (120g)
- 1 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamom
- 1 tsp ground cinnamon
- 9 tbsp butter (130g)
- 1 cup milk (250ml)
- 1.7 oz. fresh yeast (50g)**
- 1 cup pumpkin purée (225g)
- 1 egg + 1 for brushing
- 9 pecan nuts (sliced in three)
Cinnamon Butter
- 1 stick butter (120g, room temperature)
- 3/4 cup powdered sugar (90g)
- 2 tbsp ground cinnamon
- 2 tbsp maple syrup
Instructions
- In a large bowl, mix together the dry ingredients: flour, sugar, salt and spices.
- Brown the butter: Melt butter let this brown for about 10 minutes or until it smells nutty. Swirl the pan to see if there are any brown bits - there is all the flavor!
- Add milk to the butter and let this mixture come to about body temperature, 99F (37C).
- Crumble the fresh yeast and mix with the warm butter and milk. If using instant dry yeast, add it directly to the flour mixture instead.
- Add egg and pumpkin purée to the dry mixture, along with the yeast butter. Knead for about 10 minutes or until the dough starts to let go of the bowl.
- Cover with a towel and let it rise until doubled in size, about 1 hour.
- Divide the dough into 27 equal sized balls (or you can make them bigger but will need a little more bake time). Flatten them out a little and place on parchment lined baking sheets.
- To shape them like a pumpkin; dip scissors into oil and cut each ball around the edges. Dip the scissors in oil after each bun.
- Pre-heat oven to 410F (210C). Let the shaped balls proof under a towel under doubled in size again, this time around 30-40 minutes.
- Cut the pecan into three lengthwise. Take one and make an indent on top of each bun, but don't bake with the pecans in them.
- Bake for 12-14 minutes or until a hollow sound when you tap the underside of a bun. Let them cool on a cooling rack.
- To make the cinnamon butter: cream all the ingredients together with a handheld or stand mixer.
- Add sliced pecans into the indents, and you've got yourself super cute pumpkin rolls!
Notes
* I always recommend using a kitchen scale to ensure the same results each time.
** If using instant dry yeast, use approx. 5 tsp (1 sachet it Norway and 2 in the US). Mix it directly with the dry ingredients.
- Prep Time: 20 minutes
- Additional Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 238
- Sugar: 5
- Sodium: 153
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 27