Ingredients

The following ingredients have 8 Servings
  • 1/4 cup warm milk ((between 105 - 110°F))
  • 1 3/4 tsp active dry yeast
  • 1 1/2 tbsp granulated sugar
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 egg
  • 1/3 cup plus 1 tbsp pumpkin puree
  • 1 tsp diced fresh rosemary
  • 1 tsp diced fresh basil
  • 1/2 tsp diced fresh thyme
  • 3 cloves garlic, (minced or pressed)
  • 2 1/2 cups all-purpose flour, (plus more as needed)

Instruction

  • Add all ingredients to the bowl of a stand mixer fitted with the dough hook attachment. Mix on medium to high speed as the dough comes together. Add additional flour 1 tablespoon at a time (as needed) until the dough is pliable and not too sticky. I added an additional 1/4 cup (4 tablespoons) during this step.
  • Grease a separate bowl with olive oil and turn out dough into it. Pick the ball of dough up and turn it over to coat all sides of it with the oil. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour. The dough will fill out and puff up some, but it doesn't need to double in size.
  • Grease the bottom and sides of a 9" round pan with olive. Once the dough has risen, turn out dough onto a greased surface and cut into 8 equally-sized pieces. Roll each piece into a ball and place equally-spaced in the greased pan.
  • Spray a piece of plastic wrap with cooking spray and place it over the rolls in the pan, spray-side down. Let rolls rise again for another 40-45 minutes, or until they touch one another. Preheat the oven to 350°F near the end of this rise time.
  • Bake rolls for 25-30 minutes, or until they are golden and firm to the touch. If needed, loosely drape a sheet of aluminum foil over top of the pan to prevent the rolls from browning too much before they are done.
  • Remove rolls from the oven and brush with olive oil or butter. Serve while warm.