Pumpkin Dinner Rolls
These adorable Pumpkin Dinner Rolls look like you went to a lot of hard work, but they are surprisingly easy to make. . .and so good.
- 3/4 cup whole milk
- 6 tbsp butter
- 1 cup canned pumpkin puree
- 1/3 cup light brown sugar
- 1/3 cup white sugar
- 1 tsp Salt
- 2 packages active dry yeast plus 1 tsp. Sugar
- 1/4 cup lukewarm water
- 1 Nature's Yoke egg
- 5 1/2 cup all-purpose flour
- 15 pecan halves, sliced vertically
- 1 Nature's Yoke egg + 2 T. water
- 1/4 cup melted butter
- Heat milk over medium heat until almost boiling. Pour into large mixing bowl; add butter and stir to melt.
- Add pumpkin, sugars and salt to the milk and combine well.
- In a small bowl, combine warm water, yeast and 1 tsp. sugar. Allow to sit until it becomes foamy, then add to pumpkin mixture. Add egg and mix well.
- Add flour gradually and mix with wooden spoon until well combined. (The dough will be sticky.)
- Turn dough out onto floured surface and knead by hand for a minute or two. Form into a ball, place into greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in size, about one hour.
- Punch the dough down and knead a few seconds to remove air bubbles. Cut dough in half. Cut each half into 15 pieces.
- Roll each piece into a ball; flatten slightly with your hand. Using a knife, cut around the edge to mimic flower petals. Leave the center uncut. Poke a hole into center of each. Repeat for all 30 pieces.
- Place rolls two inches apart on a greased baking sheet. Let them rise until double; about 45 minutes or so.
- Preheat oven to 350 F.
- Mix egg and 2 T. water together and brush over rolls. Bake for 14 minutes or until slightly golden.
- Remove from oven and brush rolls with melted butter. Insert pecan slices into indentation in center of the roll.