Pumpkin Dinner Rolls

READY IN: 50mins
SERVES: 15-20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pour hot milk in a mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree, salt to the milk and combine well.
  • In a small bowl proof yeast in a lukewarm water with a teaspoon sugar. When it gets foamy add to the pumpkin mixture, and add the egg, mix well.
  • Add in flour gradually and mix with a wooden spoon until well combined. The dough will be sticky.
  • If using electric mixer, attach a dough hook and beat the mixture until the dough itself pulls from the side of the bowl.
  • Turn the dough out to a wooden board dusted with a little flour. Knead with hand for 1 minute. Form the dough into a ball shape, place in a greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in volume, about 1 hours.
  • Punch the dough to deflate and knead it for a few seconds on a wooden board. Cut the dough in half. Cut each half into about 15 pieces.
  • Roll each piece into a ball shape with your hand. Flatten the piece with palm of your hand a little. Using a knife, give 8 cuts on the edge to mimic flower pedals but the leave center uncut.
  • Poke the center with your finger to give a deep indentation, and repeat the same procedure to all the other pieces.
  • Place them, 2" apart, on a baking pan lined with parchment paper or baking mat, and let them rise again to be doubled, about 45 minutes.
  • Preheat oven 350ºF for 20 minutes.
  • If the center indentation is not obvious on the rolls, poke them again with your finger.
  • Brush with egg wash, if you wish, and bake for 9-12 minutes until the top gets slightly golden.
  • Brush the rolls with melted butter or a little honey diluted with water to make it shine if you wish.
  • Insert pecan slices on top to mimic pumpkin stem.
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