Ingredients
Scale
- 3½ cups all-purpose flour
- 2¼ teaspoons instant yeast (1 packet)
- 2 tablespoons granulated sugar
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¾ cup pumpkin puree
- ½ cup whole milk, warmed
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 2 tablespoons melted butter for brushing
Instructions
- Make the dough: In a large mixing bowl, whisk together flour, yeast, sugar, salt, cinnamon, nutmeg, and ginger.
- Combine wet ingredients: In a separate bowl, mix together pumpkin puree, warm milk, melted butter, and egg until smooth.
- Form the dough: Pour the wet ingredients into the flour mixture. Stir until a soft dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and slightly sticky. The dough should spring back when poked gently.
- First rise: Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
- Shape the rolls: Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball and place on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Second rise: Cover the rolls with a damp towel and let rise for 30 minutes until puffy.
- Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 18-20 minutes until golden brown on top.
- Finish: Brush the warm rolls with melted butter immediately after removing from the oven. Serve warm.
- Prep Time: 1 hour 50 minutes
- Cook Time: 20 minutes
