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Pumpkin Sage Challah Rolls Recipe

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3.8 from 90 reviews

  • Author: Ezabella
  • Total Time: 2 hours 50 minutes
  • Yield: 16 rolls
  • Diet: Vegetarian

Description

These Pumpkin Sage Challah Rolls are soft, fluffy, and subtly spiced with fresh sage and nutmeg, combining the sweet earthiness of pumpkin with the traditional braided challah dough. Perfectly knot-shaped and topped with crunchy pepitas and sesame seeds, these rolls are ideal for a festive autumnal meal or holiday gathering.

Ingredients

Yeast Mixture

  • ¼ cup lukewarm water
  • 2 packages active dry yeast
  • 1 tablespoon sugar (from the total ¼ cup)

Wet Ingredients

  • ¼ cup sugar (remaining 2 tablespoons plus some to total ¼ cup, 1⅝ ounces divided)
  • 1 cup canned pumpkin (8¾ ounces)
  • 2 large eggs
  • 1 large egg yolk
  • 1 egg (for egg wash)
  • 2 tablespoons vegetable oil

Dry Ingredients

  • 3 cups all-purpose flour (12½ ounces, plus more for kneading)
  • 1 cup whole-wheat pastry flour (3½ ounces)
  • 3 tablespoons chopped fresh sage
  • 1 teaspoon table salt
  • ½ teaspoon grated fresh nutmeg

Toppings

  • 1–2 tablespoons raw pepitas (pumpkin seeds)
  • 1½ teaspoons white sesame seeds

Instructions

  1. Activate Yeast: Combine lukewarm water, active dry yeast, and 1 tablespoon of sugar in the bowl of a stand mixer using a wooden spoon. Let it stand for 5–10 minutes until the mixture becomes foamy, indicating the yeast is activated.
  2. Mix Wet Ingredients: In a separate bowl, whisk together the remaining sugar, canned pumpkin, 2 eggs, egg yolk, and vegetable oil. Then, add this mixture into the foamy yeast mixture and whisk to combine.
  3. Prepare Dry Ingredients: In another bowl, whisk together the all-purpose flour, whole-wheat pastry flour, chopped fresh sage, salt, and grated fresh nutmeg to evenly distribute the spices and herbs.
  4. Combine and Knead Dough: Fit the stand mixer with a dough hook. Slowly add the dry ingredients 1 cup at a time on low speed until all flour is incorporated. Increase the speed to medium and knead for 10 minutes, adding small amounts of flour (up to ¼ cup total) as needed to prevent sticking.
  5. First Rise: Turn the dough onto a lightly greased surface and form into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for 1 hour.
  6. Punch Down and Second Rise: Punch down the dough to release air, re-cover, and let it rise again until doubled in size, about 1 hour.
  7. Preheat Oven and Prepare Pans: Heat the oven to 350°F (175°C) with racks in the upper-middle and lower-middle positions. Line two baking sheets with parchment paper.
  8. Divide Dough: Divide the dough into 16 equal portions. For consistency, weigh the entire dough and divide by 16 to get 2-ounce dough balls each.
  9. Shape Rolls: Roll each dough ball into a 10-inch rope. Tie the rope into a knot by looping the bottom tail end up and around the side of the knot through the center, then the top tail end down and around the side and up through the center, creating a knot shape.
  10. Second Proof: Place the knotted rolls on the prepared baking sheets, loosely cover with plastic wrap, and let rise for about 35 minutes until they are puffed, risen by half their size, and spring back when lightly pressed.
  11. Apply Egg Wash and Add Toppings: Whisk together 1 egg and 2 tablespoons water for an egg wash. Brush the rolls generously and sprinkle with raw pepitas and white sesame seeds.
  12. Bake Rolls: Bake for 22–26 minutes until the rolls are golden brown. An instant-read thermometer inserted into the center should register 200°F. Rotate the baking sheets halfway through baking for even color. The rolls should sound hollow when tapped underneath.
  13. Cool and Serve: Let the rolls cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Serve warm with softened butter and honey if desired.

Notes

  • For best dough consistency, use a kitchen scale to weigh dough portions evenly.
  • Use fresh active dry yeast for optimal rise and texture.
  • If fresh sage is unavailable, dried sage can be used but reduce quantity by half as it is more concentrated.
  • The egg wash helps achieve a shiny, golden crust and acts as an adhesive for seeds.
  • Make sure to proof the dough in a warm, draft-free environment for best results.
  • Leftover rolls freeze well; thaw and warm them before serving.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Jewish/American

Find it online: https://kitchenloving.com/pumpkin-sage-challah-rolls-recipe/