Ingredients

The following ingredients have 24 Servings
  • 4 1/2 teaspoons active dry yeast (2 packets)
  • 1 cup warm milk (110° to 115°F.)
  • 1/2 cup honey
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 8 tablespoons melted butter (divided)
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 7 cups all-purpose flour (divided)

Instruction

  • To the bowl of a stand mixer fitted with a dough hook attachment, add yeast, warm milk, and honey. Swirl with your fingers or a spoon to dissolve the yeast. Allow the mixture to sit until the yeast starts to bubble and becomes aromatic, about 5 minutes.
  • Add pumpkin, eggs, and 6 tablespoons melted butter. Mix on medium speed until mostly combined. Add salt, cinnamon, nutmeg and 4 cups of flour. Mix on low speed until smooth.
  • Add enough of the remaining flour to form a soft dough that pulls away from the sides and bottom of the bowl. (I had to use the entire 3 additional cups.)You should have a ball of tacky (but not sticky) dough at this point. When you touch the dough and pull your fingers away there should not be any dough on your fingers. If it is sticky, add a little more flour, 1 tablespoon at a time, until it becomes tacky (does not leave dough on your fingers when you touch it). Run the mixer to knead the dough for about 5 minutes.
  • Turn dough out onto a floured board and knead about 10 turns, then form it into a loose ball. Place dough into the stand mixer bowl (which should be mostly clean from the dough being kneaded in it). Cover bowl with plastic wrap and a clean kitchen towel. Let dough rise in a warm place until doubled in size, about 1 hour.
  • Punch dough down and place it on a countertop; form dough into a loose ball. We are going to cut this ball into 24 (somewhat) even pieces. First, use a bench scraper or butter knife to cut the dough into 4 quarters. Roll each quarter into a log, then cut each log into 3 equal pieces. Finally, cut each piece into 2 equal pieces. When you are done cutting, you will have 24 pieces.
  • Place rolls on a greased 13"x19" jelly roll pan or rimmed baking sheet (or two 9x13-inch pans). *At this point you can refrigerate the dough and continue the recipe the next day. See Notes.
  • Cover and let rolls rise until doubled in size, about 45-60 minutes. Preheat the oven to 350°F. Bake pumpkin rolls for 15-20 minutes, or until golden brown.
  • Brush tops and sides with remaining 2 tablespoons melted butter. Allow to cool before serving.