Pumpkin + Fried Sage Honey Bread Rolls
The scents of pumpkin, nutmeg, sage, honey and bread baking that drift through the house are intoxicating, way better smell than those pumpkin candles!
I could of gone all the way and added pumpkin pie spice to this bread recipe but I thought the taste would of been to pie-ish? Don’t get me wrong, I love pumpkin pie, but I didn’t want the taste in my bread!
If you want to keep this bread on the sweet side though, add a tsp of vanilla extract or paste to the dough and a a few tsps of pumpkin pie spice.
Pumpkin + Fried Sage Honey Bread Rolls
INGREDIENTS:
For the bread:
1 packet instant yeast
1 cup whole milk, lukewarm
2 tbsp granulated sugar
3 tablespoons canola oil
1/2 cup pumpkin puree
1 large egg
1 teaspoon salt
1/4 cup honey
about 8 leaves of pan fried sage,chopped
3 3/4-4 cups all-purpose flour
1/4 tsp nutmeg
4 tbsp unsalted butter, melted
3 tbsp honey
INSTRUCTIONS
In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, milk, sugar, oil, pumpkin, egg, honey, sage, nutmeg and salt until well combined. Gradually add 3 3/4 cups of the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.
Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap + kitchen towel and place the bowl in a warm, draft-free environment until dough has nearly doubled in size, about 45 min to an hour. If the dough takes longer than an hour to rise, that’s ok, during the cold months, it may take longer!
Prepare a baking pan by lining it with parchment paper (honestly, if you don’t have parchment paper, just butter the pan and the rolls will come out without a problem), and set aside.
Punch dough down and turn it out onto a nonstick + floured surface. Divide the dough into 12 uniformly-sized pieces with a dough cutter or sharp knife. Roll each piece into a ball, creating surface tension on the top of the ball by stretching the dough over itself a bit and pinch off the bottom, tucking the dough into itself. Place each piece into the prepared pan, seam side down, uniformly spaced.
After all pieces are in the pan, cover it with plasticwrap and allow to dough to rise for about 30 minutes. While dough rises, preheat oven to 375F. I usually place the baking pan on top of the stove-top while its heating (it helps with the rise).
Prepare honey-butter mixture by melting butter in a microwave-safe bowl on high power, about 30 seconds to 1 minute then add honey and stir to combine; set aside. After the rolls have risen and before baking, use a pastry brush to brush tops and sides of dough with the honey-butter mixture. Bake rolls for about 15-20 minutes or until golden; Keep a close eye on them, they bake up very fast.
enjoy!
