Tender Pumpkin Dinner Rolls

Ingredients

• 3.5 cups (440g) all-purpose flour
• 1 cup (240g) pumpkin puree
• 0.25 cup (50g) honey
• 3 tbsp (42g) unsalted butter, melted and cooled
• 1 large egg, room temperature
• 2.25 tsp (7g) instant yeast
• 1 tsp (6g) salt
• 0.5 cup (120ml) warm milk
• 2 tbsp (28g) unsalted butter, melted
• 1 tbsp (21g) honey
• 1 pinch salt

Instructions

1. 1

   In the bowl of a stand mixer, whisk together the warm milk, honey, melted butter, egg, and pumpkin puree until smooth.

2. 2

   Stir in the instant yeast, then gradually add the flour and salt.

3. 3

   Use the dough hook on medium-low speed for 5-7 minutes until the dough is smooth and pulls away from the sides of the bowl.

4. 4

   Place the dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled in size.

5. 5

   Gently punch down the dough to release air.

6. 6

   Turn the dough onto a lightly floured surface and divide into 12 equal pieces (approx. 60g each).

7. 7

   Roll each piece into a tight ball by pulling the sides toward the bottom and rolling it against the counter.

8. 8

   Place rolls on a lined baking sheet, 2 inches apart. Cover and let rise for another 30-45 minutes until puffy and touching slightly.

9. 9

   Preheat oven to 350°F (175°C). Bake for 18-22 minutes until the tops are golden.

10. 10

    Brush the warm rolls with a mixture of melted butter, honey, and a pinch of salt.