Sweet Yeast Rolls with Whipped Pumpkin Butter – The fluffiest yeast rolls you’ve ever had with a hint of sweetness and served with homemade whipped pumpkin butter, perfect for Thanksgiving, Christmas, and all your holiday dinners.
Is there anything better than bread fresh from the oven? Super chewy and fluffy at the same time. I’ve always had a weakness for bread. Oh the horror stories I could tell about my BRIEF attempt a carb-free diet. It did not go well.
But let’s focus on a happy memory about my love affair with bread, shall we??
I used to work at a local grocery store. On my breaks, I would buy a fresh loaf of french bread – still warm – and eat about half of it. ALL. BY. MYSELF. Just me and my loaf of bread and sliced chunks of watermelon. Ahhh those were the days…
All of this is to explain that bread is very important to me and has always has been. So whenever you see me post about a bread recipe or recommend a bread from somewhere, you can trust that I know what I’m talking about.
So that brings me to today’s recipe: Sweet Yeast Rolls with Whipped Pumpkin Butter.
The inspiration for this post actually began with the whipped pumpkin butter, believe it or not. I’ve been making it for Thanksgiving for a few years now. It’s one of my nephews favorite things so he always requests I make it. I mean, butter, pumpkin, cinnamon, and honey all whipped together – can you blame him for loving it??
I planned on sharing it with you guys. But I also wanted to share some killer dinner rolls to go with it. What’s butter if not to spread it on a bread vessel??
When choosing the the perfect rolls, they needed to be nice and fluffy and, of course, chewy. But I also wanted them to be pretty easy to make. I found this incredible recipe from The Food Charlatan. I loved that I had all the ingredients on hand and that the rise time wasn’t crazy long. Plus, they looked sooooo fluffy!
And man, were they ever! Not only were they fluffy, but so incredibly chewy. My husband even said they were the best rolls he’s ever had. And trust me – he’s not just saying that.
These rolls are so full of flavor with a slightly sweet finish. They’re not as sweet as Hawaiian rolls – its more subtle than that. This makes them the perfect bread to serve with the whipped pumpkin butter.
Bread making can sound intimidating but it’s actually much easier than you think! You just need to know some of the basic tips to help get you through. Here are a few to insure the rolls come out perfect (and the butter too!):
- This recipe (and many bread/roll recipes) calls for scalded milk. This means milk that is heated just before it begins to simmer/boil. The heat kills the whey protein in milk, which helps the dough rise higher. This is key to getting that chewy consistency. So don’t skip this step!
- When working with active dry yeast, you need to activate it with warm water. But it cannot be hot water or else the yeast will die. You’ll know if it died because you won’t see any foam in the yeast after 5 minutes. It will just look like cloudy water. I like to use tepid water from the sink faucet and it’s never failed me.
- I only use my stand mixer to help the dough come together. Once the dough forms, I dump it onto the counter and knead by hand. So don’t fret if you don’t have a stand mixer – this is super easy to do by hand, too!
- The rolls need to be touching before you bake them. This makes sure they’re super soft. If you bake them on a sheet, they’ll get too crunchy on the outside. So make sure you use a 9 x 13 rectangular pan.
- You can easily freeze any leftover rolls. Just place them into a freezer-safe storage bag/container. They keep for a couple months. Whenever you crave a roll, pop it in the microwave for 30 seconds and it’s warm and fluffy again!
- When making the pumpkin butter, it’s so important that you follow the instructions and add the pumpkin very slowly. Pumpkin puree has a lot of moisture so if added to quickly, the butter will never fluff up.
These sweet yeast rolls have become such a favorite of mine that I’ll be enjoying these every Thanksgiving along with the whipped pumpkin butter. I hope you’ll try them out and make them part of your tradition too!
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
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