Soft, fragrant, and beautifully golden, these Rosemary Pumpkin Bread Rolls are the kind of bread that disappears fast. Lightly sweet from pumpkin, savory from rosemary, and pillowy inside, they’re perfect for cozy dinners, holiday tables, or simply tearing apart while still warm.

The name “Halicopter Away” fits perfectly — once these rolls come out of the oven, they vanish like they’ve taken flight.

Why These Rolls Are Special

Pumpkin doesn’t just add color — it makes the dough incredibly soft and moist while keeping the rolls tender for days. Fresh rosemary brings an earthy, aromatic contrast that elevates them from basic dinner rolls to something memorable.

These rolls strike the perfect balance between savory and subtly sweet, making them versatile enough for soups, roasts, or even breakfast with butter and honey.

Ingredients

Pumpkin Bread Rolls

All-purpose flour
Pumpkin purée (not pumpkin pie filling)
Active dry yeast
Warm milk
Unsalted butter, melted
Egg
Honey or sugar
Fresh rosemary, finely chopped
Salt

For Topping (Optional)

Melted butter
Extra chopped rosemary
Flaky sea salt

Instructions

Warm the milk until just lukewarm. Stir in honey and yeast. Let sit until foamy.
In a large bowl, mix pumpkin purée, melted butter, egg, salt, and rosemary.
Add the yeast mixture and stir to combine.
Gradually add flour until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise until doubled.
Divide dough into equal portions and shape into rolls.
Arrange rolls in a greased baking dish, cover, and rise again.
Brush tops with butter and sprinkle rosemary.
Bake at 375°F (190°C) until golden and fragrant.
Brush with more butter while warm and serve.

Texture & Flavor Notes

Inside: fluffy, tender, slightly sweet
Outside: soft crust with buttery rosemary aroma
Flavor: earthy, cozy, perfectly balanced

Pumpkin keeps these rolls from drying out, even the next day.

Best Pumpkin Bread Tips

Use pure pumpkin purée only
Don’t over-flour the dough
Fresh rosemary > dried for aroma
Brush with butter twice for maximum flavor

Make-Ahead & Storage

Store at room temperature for 2 days
Refrigerate up to 5 days
Freeze baked rolls up to 2 months
Reheat briefly in oven or microwave

Easy Variations

Add roasted garlic to the dough
Swap rosemary for thyme or sage
Sprinkle parmesan before baking
Shape into knots or pull-apart rolls