I love the way these soft and flavourful honey pumpkin pull-apart rolls puffed up and baked so golden. Each one is topped with different seeds, so it’s important to taste them all.

They were inspired by my friend Diane Morrisey who got the recipe from Taste of Home. The recipe calls for mashed winter squash, but I had pumpkin puree in the fridge, so I used that for the recipe. I also used half whole wheat flour and half all-purpose flour, because it feels healthier that way.

Pull one apart and slather it with some sweet honey butter!!

Print Pin

Honey Pumpkin Pull Apart Rolls

Course Dessert, Side Dish

Ingredients

• 2 pkgs (¼ ounce) each active dry yeast
• 1 tsp salt
• 3 cups whole wheat flour
• 3 cups all-purpose flour
• 1 ¼ cups milk of your choice
• ½ cup butter cubed
• ½ cup honey
• 1 cup pumpkin puree
• 1 egg room temperature, lightly beaten
• Poppy seeds, sesame seeds and pumpkin seeds

Instructions

• In a small saucepan, heat milk, butter and honey to 120°-130°F.
• Add to dry ingredients; beat on medium speed 2 minutes.
• Add pumpkin; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
• Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes.
• Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls.
• Divide between 2 greased 9-in. cast-iron skillets or round baking pans. Cover with a kitchen towel and let rise in a warm place until doubled, about 45 minutes.
• Preheat oven to 375°F.
• Brush tops with beaten egg; sprinkle with seeds.
• Bake until dark golden brown, 20-25 minutes. Cover loosely with foil during the last 5-7 minutes if needed to prevent over browning.
• Remove from pan to a wire rack and serve warm. Inspired by a recipe from @tasteofhome.