Pumpkin Sage Rolls

The beauty of autumn is in full colorful display, and the countdown to one of my favorite holidays, Thanksgiving, has officially begun. A celebration of the season in the form of a lovingly prepared feast, shared with friends and family, is a tradition dear to my heart. The menu served over the years has slowly morphed, the result of trying new recipes and perfecting those passed through the generations. Whether you are hosting the big meal, or you are a guest tasked with bringing a side, having a collection of tried-and-true favorite dishes to turn to can make all the difference. Over the next three weeks I will be sharing some of the classics which I have prepared for my loved ones, year after year. First up, these soft, buttery dinner rolls have just a hint of pumpkin sweetness balanced with the aromatic earthiness of sage.

Ingredients (yield 12 rolls):

¼ cup warm water

2 ¼ teaspoons instant yeast (1 package)

¼ cup brown sugar

¾ cup pumpkin puree

1 large egg, room temperature

½ cup milk, scalded

½ cup unsalted butter

1 teaspoon salt

3 ½ - 4 cups all-purpose flour, plus more for dusting

8 fresh sage leaves, thin sliced (see notes)

Directions:

Dissolve yeast in warm water in the bowl of a stand mixer fitted with the paddle attachment. Let sit for 10 minutes. Melt ¼ cup of the butter in a small saucepan, set aside.

Add brown sugar, pumpkin, egg, milk, melted butter and salt to the yeast, and mix well. With mixer running, slowly add 2 cups of the flour, then mix on medium speed for 2 minutes to fully incorporate. Next, slowly add more flour, ½ cup at a time, until a soft dough is formed. You might not use all the flour. Dump dough on to floured work surface and knead by hand for 5-7 minutes. Add more flour if needed as you knead, until a soft, smooth dough is created.

Lightly oil a mixing bowl, then place the dough inside and turn once so that dough is lightly oiled on all sides. Cover with a kitchen towel and let it rise in a warm spot for 45 minutes to 1 hour, until it has doubled in size.

Meanwhile, melt the remaining butter and whisk in the sage. Allow to steep on low heat for a few minutes, then remove from heat. Don't brown! Set aside.

When dough has doubled, punch down and then turn onto floured surface. Divide the dough in half, then cut each half into 6 equal-sized pieces, forming 12 pieces of dough. Divide each piece into thirds and roll the pieces between our hands to form dough balls. There will be 36 smooth balls of dough. Dip each ball into the melted sage butter to coat, and place 3 buttered dough balls into one cup of a standard muffin tin. Repeat with remaining dough to create 12 rolls. Make sure the rolls have plenty of sliced sage leaves throughout. Reserve leftover melted butter. Cover and allow to rise for 30-45 minutes, until rolls have doubled in size.

While rolls are rising, preheat the oven to 350 degrees. Bake for 15 to 18 minutes, or until beautifully browned. Brush tops with remaining sage butter, remove from pans and cool on wire racks.

Notes:

The best method for slicing the sage leaves is one called chiffonade. Stack the sage leaves together, then roll tightly lengthwise into a small roll, like a cigar. With a sharp knife, thinly slice crosswise through the roll. Unfurl the rings, to open up the long thin slices. This is a great technique to use with fresh flat-leaved herbs like basil, sage, and mint. I also use it as a cutting technique when prepping hearty greens like kale, spinach, or Swiss chard for a salad.

The oven is crowded prime real estate on Thanksgiving, but thankfully these can be made in advance, wrapped in foil and reheated just before serving. Wrap groups of 4 to 6 rolls together in foil, adding more butter to the tops to keep them from drying out. I usually place them in the oven to reheat while the turkey is out resting, and I'm at the stovetop making gravy.

Though they are perfectly paired with turkey and cranberry sauce, these attractive rolls would be a lovely addition to any autumnal dinner party. Enjoy!