These rolls are perfect for thanksgiving dinner, served warm with softened butter.
- 3/4 cup milk, room temperature
- 2 teaspoons instant yeast
- 1/4 cup sugar
- 15 oz can pumpkin puree
- 5 cups all-purpose flour, plus more as needed
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- freshly grated nutmeg to taste
- 1 tablespoon kosher salt
- butter for greasing
- 1 egg
- Place milk, yeast and one teaspoon of the sugar in the bowl of a standing mixer fitted with the dough hook. Let sit 15 minutes. Add remaining ingredients, except for the butter and egg, and mix on low speed for 10 minutes, adding more flour until the dough gathers around the hook and pulls away from the sides of the bowl as the hook rotates. The dough should not stick to the bottom and sides of bowl. Transfer the dough to a greased bowl, cover with plastic wrap and let rise until doubled in bulk, about two hours.
- Punch down the dough, and turn out onto a lightly floured work surface. Grease two 9 inch square or circular baking pans. Portion the bread into 22 to 24 small balls (each weighing approximately 2 to 2 1/4 ounces). Place 10 balls in each pan, leaving space around each to rise. Cover with plastic wrap and let sit for another hour until doubled in bulk.
- Preheat the oven to 400F. Place pans in oven for 20 minutes. Meanwhile, beat egg with 2 teaspoons water. After the 20 minutes, brush the rolls with the egg wash and return to the oven for another 5 minutes. Remove pans from oven and turn rolls out onto a cooling rack or board. Serve immediately, letting guests pull rolls apart at the table. Serve with softened butter.
- Serves 24
For step-by-step instructions for this recipe and more, visit Alexandra's Kitchen.