Ingredients

The following ingredients have 4 Servings
  • 4 cups /520g all-purpose flour
  • 2 ¼ teaspoon or 7g instant yeast
  • 1/2 cup / 108g warm milk (120 degrees F to 130 degrees F)
  • 3/4 cup/187g canned pumpkin
  • 1/4 cup/57g butter (melted)
  • 1/4 cup/46g packed brown sugar
  • 2 teaspoons/10g salt
  • 2 large egg
  • 2 teaspoon/3g pumpkin pie spice
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • White and/or black sesame seeds

Instruction

  • In a small bowl, combine milk and yeast and set aside.
  • In the kitchen aid stand mixer bowl combine rest of the dough ingredients in a mixer and knead to make a soft, smooth dough.
  • Place the dough in a lightly greased bowl, and allow it to rise for 60 to 75 minutes, until it's puffy though not necessarily doubled in bulk.
  • Gently deflate the dough, and transfer it to a lightly greased work surface.
  • Divide the dough into 12 equal pieces, and make it into smooth balls.
  • Place it in baking sheet lined with parchment paper and set aside for another 30 minutes or until they puff up little bit.
  • Towards the end of the rising time, preheat the oven to 350°F.
  • Do an egg wash and sprinkle white sesame seeds and bake it for about 18 minutes or until they becomes golden brown. A digital thermometer inserted into the middle of a center roll should register at least 190°F.
  • Remove the rolls from the oven, and brush with melted butter, if desired. After a couple of minutes, turn the rolls out of the pan onto a cooling rack.
  • Serve warm. Store completely cooled rolls, well-wrapped, at room temperature for several days; freeze for longer storage.