Pumpkin Buchteln | Pumpkin Yeast Rolls

9"x13" metal pan with 15 pumpkin buchteln topped with cinnamon sugar.

5 from 1 vote

Pumpkin Buchteln | Pumpkin Yeast Rolls

Think soft and fluffy dinner rolls but sweet and full of pumpkin flavor, these pumpkin buchteln are the perfect addition to breakfast or brunch!

Prep Time20

Cook Time20

Proofing time1

Total Time1 40

Course: Afternoon Kaffee, Breakfast

Cuisine: German

Keyword: Pumpkin, sweet buns, Yeasted Dough

Servings:

Calories: 318kcal

Equipment

Stand Mixer

Ingredients

Dough

500 grams ap flour
125 grams granulated sugar
10 grams instant yeast
150 ml milk lukewarm
1 egg
1 egg yolk
1 tsp vanilla extract
60 grams butter softened
225 grams pumpkin puree
2 1/4 tsp cinnamon ground
1 tsp ginger ground
1 tsp nutmeg ground

Topping

30 grams butter melted
1 tsp cinnamon ground
50 grams granulated sugar

Honey Butter

160 grams butter softened
40 grams honey

Instructions

Mixing the Dough

Heat the milk until it is just lukewarm.
In a large stand mixing bowl, add flour, sugar, and yeast, and whisk together.
Add in the remaining ingredients
Knead with the dough hook on low speed for 15 min or until the dough is a smooth cohesive ball of dough.
Shape the dough into a ball and place in a greased bowl. Cover the bowl with a towel / or proofing bag and set it somewhere warm to rest for 30 minutes.

Honey butter

In a medium bowl, vigorously stir/mix the butter and honey together. Scoop into a serving bowl and set aside

Assembling & Baking

Preheat the oven to 350 F.
Divide the dough into 15 equal pieces by weight.
Working with one piece of dough at a time, shape each piece of dough into a 3" - 4" disk.
Working around the edge of each disk, bring up the sides of the dough into the center of the disk.
This will leave you with one smooth side and one side with all of the folds and edges of the dough.
Place the dough smooth side up on a clean work surface. Then use your hand as a claw around the dough to roll it around until the seam side of the dough is fully sealed and you can barely see any lines left.
Place each ball into the 9" x 13" pan.
They should be arranged so that there are 3 balls across and 5 down the pan.
Cover the pan and place somewhere warm for another 30 min.
After the 30 min have passed, bake the pan of buns on the center rack of the oven for 20-25 min until they reach a deep golden brown.
While they bake, stir together the cinnamon and sugar for the topping.
Immediately after baking, brush with the melted butter and sprinkle liberally with cinnamon sugar.
Serve warm with a side of honey butter.

Notes

These are best eaten fresh out of the oven, but they can be stored in the fridge in an airtight container and then reheated individually in the microwave!

Nutrition