Perfect dinner rolls with a fall twist! These Pumpkin Sage Cloverleaf Rolls are slightly sweet, super fluffy, and smothered in melty sage compound butter.
Course Side Dish
Keyword cloverleaf rolls
Prep Time 2hours15minutes
Cook Time 15minutes
Total Time 2hours30minutes
2-1/4teaspooninstant yeast(1 package)
1large eggroom temperature
3 1/2-4cupsflourplus more for sprinkling
6-8fresh sage leaveschiffonade
In the bowl of a stand mixer fitted with a paddle attachment, dissolve yeast in warm water, allowing it to sit 10 minutes. Grab a standard muffin tine and keep handy.
Add brown sugar, pumpkin, egg, milk, ¼ cup melted butter, and salt, mixing well. Slowly mix in 2 cups of flour, then mix on medium speed for 2 minutes until incorporated. Adding ½ cup at a time, mix in enough flour to form a soft dough. Knead by hand for 5–7 minutes or in a stand mixer (with hook attachment) for 3–4 minutes, adding as little flour as possible until a smooth, soft dough is created..
Spray a medium mixing bowl with cooking spray, the place dough inside and turn once to grease top. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm spot to rise for 45 minutes to 1 hour, until it has doubled in size.
Melt the remaining butter in a small bowl, and whisk in the chiffonade sage.
Punch the dough down and turn onto a lightly floured surface. Divide the dough in half, then cut each half of the dough into 6 equal-sized pieces to form 12 pieces of dough. Divide each piece into thirds and roll the pieces between your hands to form balls. Dip each ball into the melted butter to coat, then place the 3 buttered dough balls into one cup of a standard muffin tin.
Repeat with remaining dough, then cover and allow the rolls to rise until doubled in size, an additional 30-45 minutes
Preheat oven to 350 degrees F while rolls are rising. Bake for 15-18 minutes or until browned. Brush the tops with remaining butter, then remove from pans to wire racks to cool.