Savory Pumpkin Buns
Prep Time: 30 minutes
Cook Time: 20 minutes
Rising Time: 3 hours
Total Time: 3 hours 50 minutes
Servings: 6 buns
Ingredients:
5 tablespoons milk (whole or 2%) lukewarm 75g
2 teaspoons active dry yeast
1¼ cups pumpkin puree (nothing added) 300g
½-1 teaspoon rosemary finely chopped
4 cups all purpose/bread flour 500g
¾ tablespoon honey 15g
1 tablespoon olive oil 15g
1½ teaspoons salt
Extras:
3-4 tablespoons pumpkin seeds
Directions:
In a small bowl, add the milk and sprinkle the yeast on top. Let sit 5-10 minutes, then stir to combine.
In a small bowl, mix together the pumpkin puree and the rosemary.
In the stand mixer, add the flour, honey, yeast, and pumpkin mixture. Knead until shaggy, add the oil and salt, and knead 7 minutes or until smooth and pulls away from the bowl.
Move to a flat surface and form into a ball. Place in a lightly greased bowl, rotate the dough, cover with plastic wrap, place in a warm draft-free area, and let rise until doubled, approximately 1-2 hours.
Move the dough to a flat area and divide it into 6 parts. Shape each part into a small ball. Place them on a parchment paper-lined baking sheet, cover, and let rise until doubled, approximately 1 hour.
Pre-heat oven to 420°F / 215 °C.
Gently brush the buns with a little milk, then sprinkle with the pumpkin seeds, bake for about 3-5 minutes, then lower the temperature to 350°F / 180°C and continue to bake for 15-20 minutes or until baked through and the internal temperature will be 190-210°F / 88- 99 °C. Immediately place the rolls on a wire rack to cool before serving. Enjoy!
Notes:
If your dough is too wet, add more flour a tablespoon at a time; if too dry, then add more milk.
How to store the pumpkin buns?
While these are best enjoyed fresh, you can store leftover rolls in an airtight container or bread bag at room temperature for up to 2–3 days. To refresh them, warm them in the microwave or wrap them in foil at a low temperature in the oven.
Once completely cooled, place the buns in a freezer-safe bag or container and freeze for up to 2 months. Thaw at room temperature, then warm in the oven until soft and fragrant again.
Variations:
Butter instead of olive oil: For a richer, more enriched dough, replace the olive oil with melted, cooled butter.
Try other herbs: Fresh thyme, sage, or even a mix of Italian herbs can be used in place of rosemary for a different flavor.
Add Parmesan: Sprinkle grated Parmesan on top before baking or mix a few tablespoons into the dough for a subtle cheesy flavor.
Use your milk of choice: Whole milk gives the softest texture, but 2% or even dairy-free milk will work if that’s what you have on hand.
Swap the sweetener: You can use maple syrup or brown sugar instead of honey for a slightly deeper sweetness.
Shape options: For a festive touch, tie small pieces of kitchen twine around each roll before baking to form pumpkin-shaped buns, or place the dough balls close together in a round pan for pull-apart dinner rolls.
Expert Baking Tips:
Check the dough texture: If the dough feels too sticky, add a bit more flour, a tablespoon at a time. If it’s too dry, add a little more milk until soft and elastic.
Use fresh yeast: Make sure your yeast foams after a few minutes in warm milk. If it doesn’t, start over with new yeast so the dough rises properly.
Don’t rush the rise (but don’t overproof): The dough should just double in size; letting it go too long can cause the buns to deflate or bake dense instead of light and fluffy.
Watch the bake: The initial high heat helps them rise quickly and form a golden crust, while the lower temperature bakes them through evenly.
Cool on a rack: Move the baked pumpkin buns to a wire rack right away so the bottoms stay light and crisp instead of softening.
Recipe courtesy of An Italian in my Kitchen.com
