Pumpkin Bread Rolls

Ingredients

• 1 packet (2.25 teaspoons) instant yeast
• 1 cup milk, scalded and cooled to lukewarm (whole milk is best)
• 1/4 cup white sugar
• 3 tablespoons unsalted butter, melted
• 1/2 cup pumpkin puree
• 2 large eggs
• 1 teaspoon salt
• 3 3/4 cup all-purpose flour
• Sliced pecan pieces for the stems

Directions

1. Using an electric mixer and the dough hook, stir the yeast, milk, sugar, butter, pumpkin, one egg, and salt until well combined
   • 1 packet instant yeast
   • 1 cup milk
   • 1/4 cup white sugar
   • 3 tablespoons unsalted butter
   • 1/2 cup pumpkin puree
   • 1 large egg
   • 1 teaspoon salt
2. Gradually add the flour on medium-low speed until the dough pulls away from the sides of the bowl
3. Turn off the mixer and let dough rest for 5 minutes
4. Again knead the dough on medium-low speed for 5 more minutes or until the dough is smooth and soft
   • If the dough is to sticky add more flour 1 tablespoon at a time
5. Transfer the dough to a large greased bowl and cover the bowl with plastic wrap and let rise until doubled in size. This will take between 45 minutes to an hour
6. Punch the dough down and pour it on a lightly floured surface
7. Divide the dough into 15 equal pieces and shape into balls
8. Use the palm of your hand to slightly flatten each ball. With a pairing knife cut 8 slices around each ball to make a pumpkin shape. Do not slice all the way to the center
9. Cover and let rise until double in size. This will take between 45 minutes to an hour
10. Preheat the oven to 350°F
11. Use the end of a small utensil or your finger to poke an indentation in the center of each roll. This will create a space for the stem
12. In a bowl beat the remaining egg with 2 teaspoons of water. Brush this all over the rolls
    • 1 large egg
    • 2 teaspoon water
13. Bake for 15 to 20 minutes, or until golden brown
14. Place a piece of sliced pecan into the indentation of each roll

Footnotes

Source: [https://handletheheat.com/pumpkin-bread-rolls-cinnamon-butter/]