Make Ahead

Pumpkin & Rosemary Soft Rolls

December 14, 2010
0 Ratings
  • Serves 20
Author Notes

This recipe was adapted from the recipe for Overnight Soft Herb Rolls published in Sunset Magazine, created by Chef Bradley Ogden from the Lark Creek Inn in Larkspur, California. I love the softness and the fresh herb flavors. I adapted the recipe for my own take on 'Fall' rolls. I also love that these can be prepared the night before, and then left to rise and bake on the day of the event. —aussiefoodie

What You'll Need
  • 1 tablespoon active dry yeast
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup pureed pumpkin
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon flat leaf parsely, finely chopped
  • 1 tablespoon chives finely chopped
  • 3 tablespoons herb butter, melted
  • 2 eggs
  • 0.5 cups greek style yogurt
  • 4 - 4.5 cups all purpose flour
  • coarse ground sea salt
  1. I steamed a small peeled, seeded and diced winter squash and then mashed to make 1 cup pumpkin puree.
  2. Sprinkle the yeast over 1/4 cup cool water in a large bowl, and let stand until the yeast dissolves (about 5 minutes).
  3. Mix the melted herb butter (I used homemade dill butter) with the chopped herbs, pumpkin puree, 1 egg, sugar, salt, egg and yogurt and mix with the yeast.
  4. Mix 4 cups of flour into the wet mixture until well combined.
  5. Turn out onto a floured surface and knead the dough for 20 minutes or until the dough is smooth and elastic. Continue to add the additional 1/2 cup flour (and extra if needed) until the dough is not sticky.
  6. Divide the dough into 20 equal balls. I like to weigh the balls - they should be approximately 2 ounces per roll.
  7. Generously butter a brownie pan (9x11 rectangle pan). Place the dough balls into the pan with equal spacing between each roll.
  8. Cover the pan in plastic wrap and place in the refrigerator overnight. You can skip this step - but I find that it gives the rolls the best flavor.
  9. The next day, remove the pan from the refrigerator and place it in a warm place to rise for at least 2 hours, or until the dough is doubled in size.
  10. Preheat the oven to 350F. Brush the rolls with the remaining beaten egg, and sprinkle with a generous sprinkle of coarse sea salt. Bake the rolls in the middle of the pre-heated oven for 25 - 30 minutes or until the rolls are golden.
  11. Break the rolls apart from each other, and serve immediately. They are best enjoyed straight after baking, although do freeze and defrost well also.
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3 Reviews

2Ys December 24, 2012
I just pulled these out of the oven. Loved the herbs fragrance (used fresh ones)! I used half wheat flour and half white flour, and labne instead of yogurt. If I were to eat these plain, I'd add a little bit more sugar or salt.
Franca November 6, 2011
I made these today to go with supper and they were magnificent. I substituted sour cream for the yogourt as that what I hand on hand Thanks very much for a wonderful recipes.
AntoniaJames December 14, 2010
Mmmmm. These sound so, so tasty. Definitely going to try making some. (The boys are home next week . . . lots of bread, every day, through mid-January. Oh, aren't they lucky?!!) ;o)