Pumpkin Dinner Rolls

(Qty: 24)

Ingredients (for pumpkin Dough)

3/4 cup whole milk, boiling

6 tablespoons butter, room temp.

1/2 cup brown sugar

1/3 cup white sugar

1 cup canned pumpkin puree

1 teaspoon salt

1 egg

2 packages active dry yeast (1/2 ounces) plus 1 teaspoon white sugar

1/4 cup lukewarm water

5 cups all-purpose flour (*I like to use a combo of bread flour and AP flour so the rolls are more dense)

Pecan halves or Cinnamon sticks (for the stems)

Directions

1. Pour hot milk into a stand mixer. Add butter and mix to combine.

2. Add brown and white sugar, pumpkin puree, and salt. Combine well.

3. In a small bowl proof yeast in lukewarm water (no more than 110 degrees F) with a teaspoon of sugar. When it gets foamy (approximately 8-10 minutes) add to the pumpkin mixture.

4. Beat in the egg, mix well.

5. Gradually add the flour and mix with a dough hook in a standing mixer until well combined. The dough will be sticky.

6. Kneed dough into a ball and place in a greased bowl and cover with a cloth. Let  the dough rise in a warm place until it doubles in volume (about 1 hr).

7. Take dough from the bowl and place on a floured cutting board. Cut 24 pieces and roll into balls.

8. Using a paring knife, cut each dough ball on the sides 8 times so it looks like a flat flower OR wrap with string four times until you have a pumpkin shape. Tie string at the bottom and cut. *Do not make your string super tight. The bread will expand.

9. Place the bread, 2" apart on a baking pan lined with parchment paper. Let them rise again (about 45 minutes).

10. Preheat oven 350ºF and bake for 10-15 minutes until barely slightly golden. Do not over cook.