Ingredients

The following ingredients have 16 Servings
  • 2 1/4 teaspoons (1 package) active dry yeast
  • 1/2 cup warm water (about 100°F)
  • 4 cups all-purpose flour, divided
  • 1 cup pumpkin puree
  • 2 tablespoons honey
  • 3 tablespoons olive oil
  • 1 1/4 teaspoons coarse salt
  • 1 egg
  • 2 fresh rosemary sprigs, stems removed and finely chopped
  • Cooking spray or extra oil, for bowl

Instruction

  • In the bowl of an electric mixer, stir together yeast, water, and 1/2 cup flour. Let yeast activate for 15 minutes (should be bubbly/foamy when ready).
  • Add 2 – 3 cups of flour and remaining ingredients to bowl and mix with dough hook, mixing until combined and dough no longer sticks to sides of bowl. Add remaining flour if necessary.
  • Shape dough into a ball and place in a large bowl coated in cooking spray. Roll dough to thinly coat all sides. Cover with plastic wrap and a towel. Allow dough to rise for 2 hours, or until doubled in size (keep bowl away from cool areas or drafts during this process).
  • Punch dough down in bowl, and transfer to a large cutting surface. Shape into a rectangle and cut into 16 squares. Roll each square into a ball and place on a parchment-lined baking sheet. Cover with plastic wrap and allow dough to rise for another 45 minutes.
  • Preheat oven to 400˚F (200˚C). When dough has risen, bake for 15 minutes (rolls should be soft but browned on the top).