Ingredients
Equipment
Method
Step-by-Step Instructions
- In a stand mixer bowl, combine warm water, sugar, and yeast. Stir gently to dissolve and let sit for about 5 minutes until foamy.
- Add flour and salt to the mixer bowl. Mix on low speed until combined.
- Add softened butter and pumpkin puree. Increase mixer speed to medium and knead for about 5 minutes until soft and elastic.
- Transfer the dough into a lightly greased bowl, cover, and let rise at room temperature for about 1 hour.
- Gently punch down the dough, divide into 10 pieces, shape into balls, and place into a greased loaf pan.
- Preheat the oven to 180°C (350°F).
- Cover the rolls and let them proof for another hour.
- In a small saucepan, melt butter and mix with chopped sage, then set aside.
- Bake the rolls for 20-25 minutes until golden brown and hollow-sounding when tapped.
- Brush the rolls with sage butter after baking and cool for about 20 minutes before serving.
Nutrition
Notes
For best results, ensure lukewarm water and don’t rush the dough rising time. Brush with sage butter immediately after baking for enhanced flavor.