Ingredients
- 3/4 cup whole milk
- 6 tablespoons butter
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 cup canned pure pumpkin puree
- 1 teaspoon salt
- 2 eggs (one lightly beaten for egg wash)
- 4 1/2 teaspoons active dry yeast + 1 teaspoon granulated sugar
- 1/4 cup warm water
- about 5 cups all-purpose flour
- 15-20 pecan halves, sliced into 3 vertical sections
- 1/4 cup melted butter (optional)
Instructions
- Scald the milk in the microwave for about 2 minutes, stirring once or twice, or on the stove top. Add the butter to the hot milk and stir until melted.
- In a large mixing bowl combine the milk mixture, sugars, pumpkin, and salt. In a small bowl or measuring cup, proof the yeast in the warm water with the teaspoon of sugar. When it gets foamy, add it to the pumpkin mixture. Whisk in one egg until combined. Stir in the flour one cup at a time until dough comes together, but still soft and slightly sticky. (If you use an electric mixer with a dough hook, mix until dough pulls away from side of the bowl.)
- Turn dough out onto a floured surface. Knead by hand for 1 minute. Form the dough into a ball and place in a greased bowl. Cover bowl lightly with greased plastic wrap and let rise until doubled, about 1 hour.
- Line 3 baking sheets with parchment paper or silicone baking mats. Punch down the dough and knead for a few seconds to deflate. Cut the dough in half. Roll each half into a long, even rope and divide each into 16 pieces. Roll each piece into a ball and place on baking sheet, about 2 inches apart. Slightly flatten each ball with the palm of your hand. Using kitchen scissors, cut 8 slits around the edge of each dough ball. Poke the center of each ball with your small finger to leave a deep indentation. Cover and let rise again until doubled, about 45 minutes.
- Preheat oven to 350 degrees. Poke in the center of the rolls again, if needed. Brush each roll with lightly beaten egg. Bake for 9-12 minutes. Brush rolls with melted butter and insert pecan pieces to mimic a pumpkin stem.
Notes
You may substitute pureed butternut squash or yam for the pumpkin, if desired. To make ahead: cover and refrigerate the dough after the first rise, then finish the recipe later.