Food Waste Free Recipes

Salty Browned Butter Pumpkin Rolls

  • Breakfast
  • Cooking Time: 18 minutes
  • Preparation Time: 2 hours
  • Serves: 15 Dinner Rolls
  • Difficulty: Medium
Recipe created by By Joy Wilson of @JoyTheBaker

These festive pumpkin rolls are soft and pillowy treats that are perfect for the fall season. They also happen to be a clever way to upcycle bits and pieces of our carved Halloween pumpkins to #EraseFoodWaste.

I simply take pumpkin flesh pieces (skin still on) carved out of a Jack-o-Lantern, throw them on a sheet pan, and roast in the oven until softened and the skin can be easily removed. With a quick spin in the blender or food processor, we have a tasty pumpkin puree that flavors and moistens these rolls.

And, by adding Morton® Fine Himalayan Pink Salt, you bring out the pumpkin flavors even more! These rolls bake to a nice golden brown that I love to top with a good sprinkling of Morton® Coarse Himalayan Pink Salt for a touch of color and a perfect pop of flavor with each bite!

Ingredients

  • 1 package (2 ¼ teaspoons) instant yeast
  • 1 cup (240 grams) warm whole milk
  • ¼ cup (50 grams) granulated sugar
  • 3 tablespoons (43 grams) unsalted butter, melted and browned
  • ½ cup (113 grams) pumpkin puree
  • 1 large egg, at room temperature
  • 1 teaspoon Morton® Fine Himalayan Pink Salt
  • 3 ½ cups (445 grams) all-purpose flour
  • 1 large egg, for brushing the rolls
  • ¾ teaspoon Morton® Coarse Himalayan Pink Salt, for topping
  • 3 tablespoons pecan pieces and 16 small rosemary sprigs for topping

MORTON®
FINE HIMALAYAN PINK SALT

  1. In the bowl of a stand mixer* combine yeast, milk, sugar, browned butter, pumpkin puree, egg, Morton® Fine Himalayan Pink Salt, and 3½ cups of flour. 

  2. Use a rubber spatula to mix the dough together into a shaggy dough before attaching the dough hook to the mixer. 

  3. Mix on low speed, adding the additional cup of flour, a few tablespoons at a time, as needed until the dough forms a relatively smooth ball that pulls away from the sides of the bowl, about 5 minutes.

  4. Stop the mixer and allow the dough to rest for 10 minutes. Once again, mix the dough on low speed until a smooth ball emerges, 3 to 5 minutes. (This final knead can also be done by hand).

  5. Lightly grease the mixing bowl and allow the dough to rest in the bowl. Cover with plastic and allow the dough to rise in a warm place until doubled in size, about 1 hour.

  6. When the dough has risen transfer to a lightly floured work surface. Divide the dough into 15 equal pieces (roughly 73 grams each) and shape into a ball.

  7. Use the palm of your hand to flatten each ball slightly and use a paring knife to cut 8 slices around each ball being careful not to slice into the center.  

  8. Cover the rolls and let rise for 30 minutes. 

  9. Place a rack in the center and upper third of the oven and preheat the oven to 350 degrees Fahrenheit. 

  10. Use the backside of a spoon to poke an indentation into the center of each roll to create a little space for the pecan and rosemary stems.

  11. Place rolls on parchment-lined baking sheets 2 inches apart.

  12. In a small bowl, whisk the remaining egg. Lightly brush each roll with egg wash.  

  13. Sprinkle with the remaining Morton® Coarse Himalayan Pink Salt. 

  14. Bake for 16-18 minutes, until golden and puffed, alternating racks halfway through baking. 

  15. Remove from the oven and allow to cool slightly before pressing in the pecan pieces and rosemary stems.

  16. TIP: You may need to use a skewer to create a better hole. Serve rolls warm with softened butter. Store remaining rolls in an airtight bag at room temperature.

*No stand mixer, no worries! You can also use your hands. Just follow the steps using a large bowl and work your magic, kneading with your hands several times until the dough forms.