Making Pumpkin Yeast Rolls with one of the Kitchenaid Artisan 5-Quart Stand Mixers Easily!

Who says pumpkin is only for the winter? Here in South Africa pumpkin is almost a staple food! To show you have easy it is to do mixing of dough with one of the kitchenaid artisan 5-quart stand mixers, here is a tasty recipe for Pumpkin Yeast Rolls you can try. If you like them, keep the recipe handy for Thanksgiving and Christmas!

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:

1. Pour the yeast and 1 tsp. of sugar into the lukewarm milk.
2. Cover and allow to rest 5 minutes or until the mixture becomes foamy.
3. Place the flour in a large mixing bowl and add the remaining sugar, nutmeg and salt.
4. 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.
5. Break the egg into the mixture and fold in the pumpkin puree.
6. Add the yeast mixture and work with your hands until a soft dough forms.
7. Place the dough on a flat and lightly floured surface.
8. Knead the dough for 8 minutes or until it has an elastic but smooth texture.
9. Add flour a little at a time if necessary to keep the dough from sticking to the surface.
10. Butter a large bowl on the bottom and up the sides.
11. Form the dough into a ball and place in the bowl and coat dough completely with butter.
12. Cover the bowl and allow the dough to rise to twice its size, about 1 hour.
13. Divide the dough into 12 pieces.
14. Butter a spring form pan well.
15. Place the dough pieces in the pan, cover and place in a warm area and allow them to rise for 45 minutes.
16. Heat the oven temperature to 350 degrees.
17. Place the egg yolk in a bowl and add the water and whisk until combined.
18. Brush the dough pieces all over with the egg wash.
19. Bake the rolls 35 minutes or until a light golden brown.

12 Servings

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.