Cannabis Pumpkin Dinner Rolls with Rosemary Maple Butter

This week we’re getting ready for Thanksgiving with my friend, Kay’s pumpkin dinner rolls! Definitely don’t skip the rosemary maple butter…it really “sets it off the roof!”

Cannabis Pumpkin Dinner Rolls with Rosemary Maple Butter

Adding just a hint of pumpkin to these dinner rolls make them perfect for Thanksgiving!Prep Time20 minsCook Time25 minsRising Time1 hr 45 minsTotal Time2 hrs 30 minsCourse: AppetizerCuisine: AmericanKeyword: bread, pumpkin, Roll Servings: 36


  • Oven


For the rolls

  • 5½ cups flour
  • 1 packet active dry yeast
  • ¾ cups granulated sugar
  • 2 tablespoons salt
  • 1 cup water
  • 1 cup milk
  • 3 tablespoons cannabis butter softened and cubed
  • 3 tablespoons unsalted butter softened and cubed
  • ½ cup pumpkin puree
  • 2 tablespoons unsalted butter melted

For the rosemary maple butter

  • 1 cup maple syrup
  • 5 sprigs fresh rosemary
  • ¾ cup unsalted butter


For the rolls

  • In the bowl of a stand mixer, combine flour, yeast, sugar, and salt.
  • Add water and milk and mix until incorporated, then slowly add the cubed butter and mix until combined.
  • Finally, add the pumpkin puree and mix until smooth.
  • Rest the dough in a lightly greased bowl covered with a warm, damp cloth. Let rise until dough as doubled in size, about 1 hour.
  • Shape dough into golf ball sized balls and place ½ inch apart in a greased 9×13 pan.
  • Rise again covered with a warm damp cloth until rolls have doubled in size, about 45 minutes.
  • Preheat oven to 350°F and bake for 25 minutes or until the rolls are golden brown. Immediately brush with melted butter.

For the rosemary maple butter

  • In a small saucepan, bring syrup to a simmer. Add rosemary and cook on low heat for 5 minutes.
  • Remove from heat and mix until butter until butter is melted and mixture is smooth.


The above recipe is my friend’s original recipe that we made live on my channel. For more reliable results, I would use instant yeast like Fleischmann’s RapidRise Yeast, and follow the instructions below.

  1. Warm the milk in a bowl in the microwave for just about 1 minute until it is warm. Pour it into a large bowl.
  2.  Add in the sugar and salt, then stir the mixture. Allow it to sit until it is warm, but not too hot (if you have a thermometer, it should measure about 105-110 degrees in order activate the yeast). Add 1 package of instant yeast right to this milk. 
  3. Heat the water and milk in the microwave for about 1 minute until it is warm (about 105-110F). Stir in the sugar and salt and add 1 packet of active dry yeast.  Pour this mixture into the bowl of your stand mixer.
  4. Add the softened butters and pumpkin puree and mix until it’s well-combined.
  5. Gradually add in the flour, 1 cup at a time and mix until the flour is fully incorporated. Switch to a dough hook or turn the dough out onto a floured surface and knead the bread until it’s smooth and elastic, about 7 minutes. Add flour as needed. The dough should still feel sticky, but it will not stick to your hands.
  6. Place the dough in a greased bowl and cover it. Allow the dough to rise in a warm place until it has doubled in size, about 45 minutes.
  7. Split the dough into golf ball sized balls and place 18 in a greased 9×13 pan, about an inch apart. They should not be touching at this point.
  8. Cover and rise in a warm place until the dough balls have doubled in size again.
  9. Bake at 350F for 25 minutes or until lightly browned, and then brush the tops with melted butter.

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Life Above the Clouds is for educational and entertainment purposes only. Be advised that possessing and consuming cannabis is not sanctioned by US federal law.

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