Pumpkin Honey Saffron Buns
Baking season is here, and I found myself looking at the extra pumpkin purée sitting in my fridge, wondering what else it could become. I usually roast pumpkin, drizzle it with honey, add a little sea salt, and call it my kind of salad. But this time, I kept thinking about turning it into something warm and soft — maybe dinner rolls.
My mom has recently fallen in love with potato buns, and we always joke about them, me telling her they’re not the healthiest, her insisting they’re perfect. So maybe this recipe is a quiet way of baking something for her — something homemade, something that feels a little more nourishing.
And that’s how these pumpkin honey saffron buns happened. I love how the honey and saffron wrap around the pumpkin, giving each bun this gentle warmth and comfort. You can eat them with chocolate spread, peanut butter, or even dip them in your coffee. However you enjoy them
Ingredients
• 4 g (1 tsp) granulated sugar
• 7 g (2 ¼ tsp) active dry yeast
• 240 ml (1 cup) lukewarm water
• 600–630 g (4 ¾ cups) all-purpose flour
• 10 g (2 tsp) kosher salt
• 240 g (1 cup) pumpkin purée
• 40 g (2 tbsp) honey, for dough
• 42 g (3 tbsp) unsalted butter, softened
Egg Wash (Optional)
Whisk 1 egg with 1 tablespoon of milk until completely smooth.
Finishing
• 40 g (2 tbsp) honey
• 56 g (4 tbsp) unsalted butter
• Pinch saffron (optional)
• Flaky sea salt or sesame seeds (optional)
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Directions
Step 1
In a glass measuring cup or small bowl, mix the sugar with lukewarm water.
Sprinkle the yeast on top and let sit until foamy, about 5 minutes, then stir to combine.
Step 2
In a stand mixer fitted with the dough hook, combine the flour and salt.
Add the yeast mixture, pumpkin purée, and 40 g (2 tbsp) honey.
Mix until the dough begins to come together.
Add the 42 g (3 tbsp) softened butter, 1 tbsp at a time, and mix for about 5 minutes, until the dough is smooth and elastic.
Note:
After 5 minutes, your dough should be smooth and non-sticky.
If it still feels sticky, add 1 tablespoon of flour at a time until it becomes smooth and only slightly tacky.
Step 3
Grease a large bowl. Place the dough inside, cover, and let rise until doubled, about 1 hour.
Step 4
Turn the dough out onto a lightly floured surface.
Divide into 12 pieces and roll each into a smooth ball.
Step 5
Grease a 13×9-inch baking pan. Arrange the dough balls 1 inch apart.
Brush with egg wash if desired.
Cover and let rise for 45 minutes, until puffy.
Step 6
Preheat the oven to 400°F (200°C).
Step 7
Bake for 20–25 minutes, or until the rolls are golden brown.
Step 8
While the rolls are baking, melt the 40 g (2 tbsp) honey, 56 g (4 tbsp) butter, and saffron (if using) so the saffron blooms in the warm mixture.
Brush the hot rolls generously with the saffron honey–butter.
Finish with flaky salt or sesame seeds if you like.
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How to Store
Room Temperature
• Keep in an airtight container for up to 2 days.
• Warm them for 10 seconds in the microwave before serving to soften again.
Refrigerator
• Store up to 5 days, but reheat before eating (they firm up in the fridge).
Freezer
• Freeze baked rolls (unfrosted or frosted) for up to 2 months.
• Wrap tightly in plastic + a freezer bag.
• Reheat in a 160°C (325°F) oven for 10–12 minutes until soft and warm.
Best Way
Freeze the rolls and brush fresh saffron honey–butter when reheating for that just-baked shine.
