Ingredients
The following ingredients have 4 Servings
- 3/4 cup (177 milliliters) lukewarm milk (105-115˚F, 40-46˚C)
- 2 1/4 teaspoons (7 grams) active dry yeast
- 4 tablespoons (60 grams) unsalted butter (melted and slightly cooled, plus more for brushing)
- 1/3 cup (67 grams) granulated sugar
- 1 large egg
- 1/2 cup (120 grams) pumpkin puree
- 3 1/2-4 cups ((440-500 grams) all-purpose flour
- 1 teaspoon salt
Instruction
- Pour the warm milk into a small bowl and sprinkle the yeast over the top. Let sit for a minute before stirring to dissolve. Let sit about 10 minutes, until frothy.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, beat together the melted butter and sugar.
- Mix in the egg and then the pumpkin puree. Add the frothy yeast and milk.
- Slowly add the flour, a little at a time, and the salt until a soft dough comes together. It should be slightly sticky.
- Use lightly floured hands to knead the dough until smooth and elastic. Add a little flour if needed, just enough to make the dough workable. Don't add too much or the rolls will become tough.
- Place the dough an oiled bowl, cover, and allow to rise until doubled, about 1-2 hours.
- Punch down the dough and divide into 12 pieces on a lightly floured surface. Form each piece into a ball and place in a greased 9x13 inch (23x33 centimeter )baking dish about 1 inch (2.5 centimeters) apart.
- Cover the pan with a towel and rise until puffed, 30 minutes to 1 hour.
- Preheat oven to 350˚F (180˚C).
- Brush the tops of the rolls with additional melted butter and bake in the preheated oven until the tops are golden, 20-23 minutes.
- Serve warm with butter or pumpkin butter.
