There’s something magical about baking bread in the fall, especially when pumpkin and sage come together in one warm, fragrant batch. I still remember making these rolls for a family dinner on a chilly October evening—the kind where everyone hovers around the oven waiting for the first whiff of fresh bread. These pumpkin sage dinner rolls are soft, golden, and gently flavored with earthy herbs and sweet pumpkin puree. Whether you’re hosting a holiday meal or simply want a cozy homemade bread recipe, these rolls always impress.

Ingredients

Makes about 12–14 rolls

• 3 cups all-purpose flour

• 1 cup pumpkin puree

• 1 packet (2 ¼ tsp) active dry yeast

• ¼ cup warm milk

• 2 tbsp sugar

• 1 large egg

• 3 tbsp unsalted butter, softened

• 1 tsp dried sage (or 1 tbsp finely chopped fresh sage)

• 1 tsp salt

• 1 tbsp olive oil (for greasing the bowl)

• 2 tbsp melted butter for brushing

Step-by-Step Instructions

How to Make Easy Homemade Pumpkin Sage Dinner Rolls

• Activate the yeast: In a small bowl, combine warm milk and sugar. Stir in active dry yeast and let it sit for 5–10 minutes until frothy.

• Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, egg, softened butter, sage, and salt until smooth.

• Add the yeast mixture: Pour the activated yeast into the pumpkin mixture and stir to combine.

• Add flour gradually: Add the flour one cup at a time, mixing with a spoon or dough hook until a soft dough forms.

• Knead the dough: Knead for 7–10 minutes (by hand or mixer) until smooth and elastic.

• First rise: Place the dough in a lightly oiled bowl, cover, and let rise for about 1 hour or until doubled in size.

• Shape the rolls: Punch down the dough and divide into 12–14 equal pieces. Roll each piece into a smooth ball and place on a lined baking sheet.

• Second rise: Cover again and let rise for 30 minutes.

• Bake: Brush the tops with melted butter and bake at 180°C (350°F) for 18–20 minutes or until golden.

• Final touch: Brush with more melted butter and a tiny sprinkle of sage, if desired.

Tips & Variations

• Use fresh sage for stronger flavor: Fresh sage creates a brighter, more aromatic taste, perfect for festive meals.

• Swap the flour: You can replace 1 cup of all-purpose flour with whole wheat flour for a slightly denser, heartier roll.

• Make them sweeter: Add an extra tablespoon of sugar and brush the tops with a maple syrup–butter glaze for a soft, slightly sweet roll.

Storing & Reheating

• Fridge: Store cooled rolls in an airtight container for up to 4 days.

• Freezer: Freeze in a sealed bag for up to 2 months. Thaw at room temperature before reheating.

• Reheating: Warm in a 160°C (320°F) oven for 5–7 minutes. For softer rolls, cover them with foil while reheating.

FAQs

1. Can I make these rolls ahead of time?
Yes! You can shape the rolls, refrigerate the dough overnight, and bake them the next day.

2. Can I use gluten-free flour?
You can try a 1:1 gluten-free baking blend, though texture may be slightly less fluffy.

3. Can I use fresh pumpkin instead of canned?
Absolutely—just cook and mash fresh pumpkin until smooth. Make sure it’s not too watery.

4. Can I double the recipe?
Yes, this recipe doubles well as long as you use two baking trays.

5. Can I add other herbs?
Thyme or rosemary pairs wonderfully with pumpkin and adds a fragrant touch.

Nutritional Information (per roll, approx.)

• Calories: 155

• Protein: 4g

• Carbohydrates: 22g

• Fat: 5g

These pumpkin sage dinner rolls are the kind of cozy, comforting bread everyone reaches for first at the table. Whether you’re preparing a holiday feast or craving a warm homemade roll for everyday dinners, this easy recipe always delivers. If you try it, leave a comment below—I’d love to hear how they turned out! Don’t forget to share the recipe and explore more of my seasonal baking ideas.