Pumpkin Cloverleaf Rolls
Soft, golden, and infused with the warm, earthy flavor of pumpkin, these Pumpkin Cloverleaf Rolls are the perfect addition to your fall baking repertoire. Made with a tender, buttery dough enriched with real pumpkin puree, these rolls boast a light, fluffy texture and an irresistible three-leaf design that bakes up beautifully in a muffin tin. A touch of granulated sugar balances the savory pumpkin notes, while a final brush of melted butter straight out of the oven adds a delicious, glossy finish. Whether served with honey, butter, or alongside your favorite autumn-inspired soups and stews, these rolls are a show-stopping centerpiece for any holiday table. With easy-to-follow steps and a blend of seasonal flavors, they’re as delightful to make as they are to eat!
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Recipe Information
Ingredients
- 240 ml Whole milk
- 56 g Unsalted butter
- 2.25 tsp Active dry yeast
- 50 g Granulated sugar
- 120 g Pumpkin puree
- 1 unit Large egg
- 480 g All-purpose flour
- 1.5 tsp Salt
- Nonstick cooking spray
- 28 g Additional melted butter (for brushing)
Instructions
In a small saucepan, heat the milk and butter over low heat until the butter is melted and the mixture reaches about 38-43°C (100-110°F). Remove from heat and set aside.
In a large mixing bowl, combine the warm milk mixture, active dry yeast, and 1 tablespoon of the sugar. Let sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
Add the pumpkin puree, remaining sugar, and egg to the bowl and whisk until combined.
Gradually stir in the flour and salt, mixing until a shaggy dough forms. Transfer the dough to a floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise for 1-1.5 hours, or until it doubles in size.
Punch down the dough and divide it into 12 equal portions. Divide each portion into three smaller balls, rolling each one between your palms to smooth them out.
Spray a standard 12-cup muffin tin with nonstick cooking spray. Place three dough balls into each muffin cup, creating the cloverleaf shape.
Cover the muffin tin with a clean kitchen towel and let the dough rise for another 30 minutes, or until puffed and doubled in size.
Preheat your oven to 190°C (375°F). Bake the rolls for 18-20 minutes, or until golden brown on top.
Remove the rolls from the oven and immediately brush them with melted butter for added flavor and shine.
Let the rolls cool slightly in the pan before removing them. Serve warm with butter, honey, or as is.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 5.7 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 99 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
