Soft Pumpkin Pull Apart Rolls with Sage Butter are one of my favorite autumn breads to bake. I love how the pumpkin makes the rolls extra soft and slightly sweet, while the sage butter adds a warm, savory finish. These rolls are golden, fluffy, and perfect for pulling apart at the dinner table. They make a beautiful addition to holiday meals, cozy fall dinners, or even as a snack with a warm drink.

Why You’ll Love This Recipe

I enjoy this recipe because the pumpkin keeps the dough moist and tender, while the sage butter adds depth and an irresistible aroma. I like how they’re shaped into pull-apart rolls, making them fun to serve and easy for sharing. These rolls feel festive and comforting at the same time, and they pair wonderfully with soups, roasts, or a Thanksgiving spread.

Ingredients

For the Rolls:
3 1/4 cups all-purpose flour (plus more for kneading)
1 packet (2 1/4 teaspoons) active dry yeast
1/2 cup warm milk (about 110°F / 45°C)
1/2 cup pumpkin puree
1/4 cup unsalted butter, melted
2 tablespoons honey or maple syrup
1 teaspoon salt
1 egg

For the Sage Butter:
1/4 cup unsalted butter
1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Dough:
I dissolve the yeast in the warm milk and let it sit for 5 minutes until foamy.
I whisk in pumpkin puree, melted butter, honey, salt, and egg.
I gradually add flour until a soft dough forms.
I knead the dough on a floured surface for 6–8 minutes, until smooth and elastic.
I place the dough in a greased bowl, cover, and let it rise for 1 hour, or until doubled in size.

Shape the Rolls:
I punch down the dough and divide it into 12 equal pieces.
I roll each piece into a ball and arrange them in a greased baking dish, close together so they’ll rise into pull-apart rolls.
I cover and let them rise again for 30–40 minutes.

Bake:
I preheat the oven to 375°F (190°C).
I bake the rolls for 20–22 minutes, until golden brown on top.

Make the Sage Butter:
While the rolls bake, I melt the butter in a small pan.
I stir in the chopped sage and let it sizzle gently for 1–2 minutes, releasing its aroma.
I brush the warm rolls generously with sage butter before serving.

Servings and Timing

This recipe makes 12 rolls. Prep time is about 20 minutes, rise time is 1 hour 40 minutes, and bake time is 22 minutes, so they’re ready in just over 2 1/2 hours.

Variations

I like to:

• Add a sprinkle of flaky sea salt on top after brushing with sage butter.

• Mix in a little garlic with the sage butter for extra flavor.

• Use maple syrup instead of honey for a stronger autumn sweetness.

• Shape the dough into a braided loaf instead of rolls for a rustic centerpiece.

Storage/reheating

I store the rolls in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. To reheat, I wrap them in foil and warm in a 325°F (160°C) oven for about 10 minutes, or microwave briefly.

FAQs

Can I make the dough ahead of time?

Yes, I prepare the dough the night before and let it rise slowly in the refrigerator, then shape and bake the next day.

Can I freeze the rolls?

Yes, I freeze baked rolls for up to 2 months. I reheat them in the oven, then brush with fresh sage butter.

Can I use dried sage instead of fresh?

Yes, I use 1 teaspoon dried sage in the butter, though fresh sage has the best flavor.

Can I make these rolls without pumpkin?

Yes, I substitute mashed sweet potato or butternut squash for a similar flavor and texture.

Can I make them vegan?

Yes, I use plant-based butter, almond milk, and a flax egg with great results.

Conclusion

Soft Pumpkin Pull Apart Rolls with Sage Butter are a cozy and festive bread that I love baking in the fall. The pumpkin makes them tender and fluffy, while the sage butter adds a savory, aromatic finish. Whether served at a holiday table or enjoyed with a simple bowl of soup, these rolls always feel like a special treat.