Pumpkin Yeast Rolls
What You Need:
- 1 (1/4oz.) pkg. active dry yeast
- 1/3 C sugar, divided
- 3/4 C milk, lukewarm
- 7 C all-purpose flour
- 1 tsp. fresh nutmeg, grated
- 1 tsp. salt
- 1 1/2 sticks unsalted butter, cold and cut into small pieces
- 1 lg. egg, slightly beaten
- 2 C pumpkin puree
- 1 lg. egg yolk only
- 1 TBSP water
How to Make It:
- Pour the yeast and 1 tsp. of sugar into the lukewarm milk.
- Cover and allow to rest 5 minutes or until the mixture becomes foamy.
- Place the flour in a large mixing bowl and add the remaining sugar, nutmeg and salt.
- Add the butter pieces and mix with an electric mixer, such as one of the Kitchenaid Artisan 5-Quart Stand Mixers, on low speed until the mixture becomes coarse.
- Break the egg into the mixture and fold in the pumpkin puree.
- Add the yeast mixture and work with your hands until a soft dough forms.
- Place the dough on a flat and lightly floured surface.
- Knead the dough for 8 minutes or until it has an elastic but smooth texture.
- Add flour a little at a time if necessary to keep the dough from sticking to the surface.
- Butter a large bowl on the bottom and up the sides.
- Form the dough into a ball and place in the bowl and coat dough completely with butter.
- Cover the bowl and allow the dough to rise to twice its size, about 1 hour.
- Divide the dough into 12 pieces.
- Butter a spring form pan well.
- Place the dough pieces in the pan, cover and place in a warm area and allow them to rise for 45 minutes.
- Heat the oven temperature to 350 degrees.
- Place the egg yolk in a bowl and add the water and whisk until combined.
- Brush the dough pieces all over with the egg wash.
- Bake the rolls 35 minutes or until a light golden brown.
These can be made a week ahead of time, wrapped well and frozen until ready to use. To reheat, wrap in foil and place in a 325 degree oven for 20 minutes.