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To make these soft and tasty rolls, you will need: - 2 cups all-purpose flour - 1 cup canned pumpkin - 1/4 cup warm milk (or plant-based milk) - 1/4 cup olive oil - 2 tablespoons fresh rosemary, finely chopped - 1 tablespoon sugar - 1 teaspoon salt - 1 teaspoon instant yeast - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon black pepper - Extra rosemary sprigs for garnish Fresh rosemary makes a big difference. Choose rosemary that is bright green and fragrant. Avoid any that looks brown or dry. You can also use dried rosemary if fresh isn’t available; however, cut the amount in half. For dietary needs, you can swap the milk with almond or oat milk. If you want a gluten-free option, use a gluten-free flour blend. Just check that your yeast is gluten-free. These rolls are simple to prepare. The blend of pumpkin and rosemary creates a unique flavor. Enjoy the process and the delightful smell that fills your kitchen! For the full recipe, refer to the section below. To start making rosemary pumpkin bread rolls, we first need to activate the yeast. In a small bowl, mix warm milk with sugar. Sprinkle the instant yeast on top and let it sit for about 5 minutes. You want it to get frothy. This means your yeast is active and ready to help your dough rise. Next, let’s mix the dry and wet ingredients. In a large bowl, combine the flour, salt, cinnamon, nutmeg, and black pepper. Stir these dry ingredients well. Then, make a well in the center. Add the canned pumpkin, olive oil, chopped rosemary, and your yeast mixture. Mix it all with a wooden spoon until a dough starts to form. If your dough is sticky, add flour a little at a time. Aim for a soft dough that is not sticky. Now we focus on creating the perfect dough consistency. Once your dough comes together, knead it on a floured surface. Knead for about 5 to 7 minutes. You want it smooth and elastic. This kneading helps develop gluten, which makes your rolls soft. It’s time for the dough to rise. Place your kneaded dough in a greased bowl. Cover it with a clean kitchen towel. Let it rise in a warm spot for about 1 hour, or until it doubles in size. This is the first rise. After it has risen, gently punch it down to release air. Now, divide the dough into 12 equal pieces. Shape each piece into a roll. Place the rolls on a baking sheet lined with parchment paper. Cover them again with a towel and let them rise for another 30 to 40 minutes. This is your second rise. When your rolls have puffed up, preheat your oven to 375°F (190°C). Bake the rolls for 15 to 20 minutes, or until they turn golden brown. Remove them from the oven and let them cool for a few minutes. You can add extra rosemary sprigs for a nice touch. For the full recipe, please refer to the complete instructions provided. To boost the taste of your rosemary pumpkin bread rolls, try adding other herbs. Thyme and sage pair well with rosemary. They bring a warm, earthy taste. For a kick, add a pinch of red pepper flakes. This adds a nice zing. To infuse more pumpkin flavor, use fresh pumpkin puree instead of canned. You can roast and mash your pumpkin for a richer taste. Also, adding a bit of pumpkin spice can deepen the flavor. This mix usually includes cinnamon, nutmeg, and cloves. One common mistake is dough that is too sticky. If your dough feels sticky, add a bit more flour. A soft, but not sticky, dough is what you want. Knead it until it feels smooth and elastic. Another issue is rolls drying out. To avoid this, cover the rolls with a towel while they rise. Keep them in a warm place, but not too hot. After baking, wrap them in a cloth to keep them soft. These rosemary pumpkin bread rolls pair wonderfully with soups and salads. Try them with a warm, creamy pumpkin soup for a cozy meal. They also work well with a simple green salad. For a creative presentation, serve them in a basket lined with a cloth. Drizzle with olive oil or melted butter for extra richness. You can also add a sprig of fresh rosemary on top for a lovely touch. For more ideas, check out the Full Recipe for tips on how to make these rolls shine. {{image_2}} You can mix things up by using other herbs. Try thyme or sage instead of rosemary. Each herb adds its own taste. For a cheesy twist, add grated cheese like cheddar or feta. This will make your rolls rich and savory. Cheese melts into the dough, making the rolls soft and flavorful. If you're in the mood for something sweet, you can change the rolls. Add a bit more sugar to the dough. Consider mixing in chocolate chips or dried fruits like cranberries. For a sweet topping, try a glaze made from powdered sugar and milk. These sweet rolls will be a hit at breakfast or as a dessert. For the full recipe, check out the detailed instructions and ingredients list. To keep your cooked rosemary pumpkin bread rolls fresh, store them in an airtight container. This will help prevent them from drying out. You can also wrap each roll in plastic wrap for extra protection. When ready to eat, reheat them in the oven at 350°F (175°C) for about 10 minutes. This warms them up nicely and keeps them soft. Freezing is a great way to keep extra rolls for later. If you want to freeze unbaked rolls, shape them first and place them on a baking sheet. Freeze them until firm, then transfer to a freezer bag. For baked rolls, let them cool completely. Wrap each roll in foil or plastic wrap. Place them in a freezer bag to save space. To thaw, simply take out the rolls and leave them in the fridge overnight. Reheat baked rolls in the oven at 350°F (175°C) for around 15 minutes. This will refresh their texture and flavor. For unbaked rolls, you can bake them straight from frozen, just add a few extra minutes to the baking time. To store leftover rolls, first let them cool completely. Then, place them in an airtight container. You can keep them at room temperature for up to two days. For longer storage, wrap them in plastic wrap and place them in the fridge. They can last up to a week this way. If you want to keep them fresh for a month, freeze them. Just make sure to wrap them well to avoid freezer burn. Yes, you can make these rolls gluten-free. Use a gluten-free all-purpose flour mix instead of regular flour. Make sure the mix contains xanthan gum or add some for better texture. The rolls may vary in texture but should still taste great. I recommend testing a small batch first to get the right feel. To adjust the recipe, simply cut all the ingredients in half. This will give you six rolls instead of twelve. If you want just a few rolls, you can also make a quarter of the recipe. Just remember to keep an eye on the baking time, as smaller rolls may bake faster. You can try many fun variations. Swap rosemary for thyme or sage for a different herb flavor. Add cheese, like cheddar or feta, for a savory twist. You can also mix nuts or seeds into the dough for added crunch. For a sweeter touch, add chocolate chips or dried fruit into the mix. To check if the rolls are done, look for a golden-brown color. You can also tap the bottom of a roll; if it sounds hollow, it’s done. Use a toothpick to test the center; it should come out clean. Remember, baking times may vary based on your oven, so keep an eye on them. Here’s a quick look at the ingredients and steps to make rosemary pumpkin bread rolls. You will love how easy and fun this recipe is! Ingredients: - 2 cups all-purpose flour - 1 cup canned pumpkin - 1/4 cup warm milk (or plant-based milk) - 1/4 cup olive oil - 2 tablespoons fresh rosemary, finely chopped - 1 tablespoon sugar - 1 teaspoon salt - 1 teaspoon instant yeast - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon black pepper - Extra rosemary sprigs for garnish Cooking Steps: 1. Mix warm milk and sugar in a small bowl. Add instant yeast and wait 5 minutes. 2. In a large bowl, mix flour, salt, cinnamon, nutmeg, and black pepper. 3. Make a well in the flour and add pumpkin, olive oil, chopped rosemary, and yeast mix. 4. Stir until a dough forms. If sticky, add flour, one tablespoon at a time. 5. Knead the dough on a floured surface for 5-7 minutes until smooth. 6. Put the dough in a greased bowl, cover, and let rise for 1 hour in a warm spot. 7. Preheat your oven to 375°F (190°C). 8. Punch down the risen dough. Divide it into 12 pieces and shape each into a roll. 9. Place rolls on a parchment-lined baking sheet. Cover and let rise for 30-40 minutes. 10. Bake for 15-20 minutes until golden brown. 11. Cool for a few minutes and garnish with rosemary. For a detailed view of the preparation, check the Full Recipe. I hope you enjoy making these rolls! In this blog post, I covered how to make rosemary pumpkin bread rolls. You learned about the essential ingredients and how to pick fresh rosemary. I provided step-by-step instructions for making the dough and tips for rising and baking. Don't forget the flavor tips, common mistakes, and serving suggestions to enjoy these rolls. Experiment with different herbs and sweet variations to make this recipe your own. By following my storage tips, these rolls can stay fresh longer, ready for you to enjoy!

Rosemary Pumpkin Bread Rolls

Get ready to impress your guests with homemade rosemary pumpkin bread rolls! These delightful rolls blend warm spices and fresh rosemary with the rich flavor of pumpkin, creating the perfect side for any meal. Easy to make from scratch, they are a must-try for cozy gatherings. Click through for step-by-step instructions and bring the taste of autumn to your table today!
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Ingredients
  

2 cups all-purpose flour

1 cup canned pumpkin

1/4 cup warm milk (or plant-based milk)

1/4 cup olive oil

2 tablespoons fresh rosemary, finely chopped

1 tablespoon sugar

1 teaspoon salt

1 teaspoon instant yeast

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon black pepper

Extra rosemary sprigs for garnish

Instructions
 

In a small bowl, combine warm milk and sugar. Sprinkle the instant yeast over the top and let it sit for about 5 minutes until frothy.

    In a large mixing bowl, combine the all-purpose flour, salt, cinnamon, nutmeg, and black pepper. Mix well.

      Make a well in the center of the dry ingredients and add the canned pumpkin, olive oil, chopped rosemary, and the yeast mixture.

        Stir the mixture with a wooden spoon until a dough starts to form. If the dough is too sticky, add a little more flour, a tablespoon at a time, until you achieve a soft but not sticky dough.

          Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

            Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.

              Preheat your oven to 375°F (190°C).

                Once the dough has risen, punch it down to release air. Divide the dough into 12 equal pieces and shape each piece into a roll.

                  Place the rolls on a baking sheet lined with parchment paper. Cover them with a towel and let them rise again for about 30-40 minutes.

                    Bake in the preheated oven for 15-20 minutes or until golden brown.

                      Remove from the oven and allow to cool for a few minutes. Garnish with additional rosemary sprigs.

                        Prep Time: 20 minutes | Total Time: 2 hours | Servings: 12 rolls

                          - Presentation Tips: Serve the rosemary pumpkin bread rolls warm, placed in a basket lined with a cloth, and drizzle with a little olive oil or melted butter for added richness.