Get your fall baking fix and bake a batch or two of these fluffy rolls.
Pumpkin Yeast Rolls
Makes 10 to 12
Ingredients
- 3¼ to 3½ cups bread flour, divided
- 2 teaspoons kosher salt, divided
- ¼ teaspoon ground nutmeg
- ¼ cup plus 1 tablespoon whole milk, divided
- ¼ cup water
- ¼ cup maple syrup, divided
- 1 (0.25-ounce) package active dry yeast
- 6 tablespoons unsalted butter, melted
- ½ cup canned pumpkin purée
- 2 large eggs, room temperature and divided
- 8 tablespoons unsalted butter, room temperature
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup flour, 1½ teaspoons salt, and nutmeg until well combined.
- In a small microwave-safe bowl, stir together ¼ cup milk and ¼ cup water; heat until an instant-read thermometer registers 110° to 115°. Stir in 1 tablespoon maple syrup and yeast. Let sit until foamy, 5 to 10 minutes.
- Add milk mixture and melted butter to flour mixture; beat at medium speed for 2 minutes. Add pumpkin, 2 tablespoons maple syrup, and 1 egg; beat at medium-high speed for 2 minutes. Gradually add 2¼ cups flour, beating until just combined, stopping to scrape sides of bowl as needed.
- Switch to the dough hook attachment. Add remaining ¼ cup flour, 1 tablespoon at a time, beating at medium speed until a soft, smooth, elastic dough forms, 6 to 8 minutes.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 40 minutes to 1 hour.
- Line a rimmed baking sheet with parchment paper.
- Punch down dough. Turn out onto a lightly floured surface; divide dough into 40 equal pieces. Roll each dough piece into a rope about 5 inches long. Place 4 ropes in a hashtag pattern (over, under, over, under). Take one rope end and cross it over an adjacent piece; repeat with each end. Tuck ends under, pinching together, and place on prepared pan. Repeat with remaining dough ropes. Cover loosely with plastic wrap. Let rise in a warm, draft-free place (75°) until doubled in size, 30 minutes to 1 hour.
- Preheat oven to 375°. In a small bowl, whisk together remaining 1 egg and remaining 1 tablespoon milk; brush onto rolls.
- Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°, about 15 minutes.
- In a small bowl, whisk together 8 tablespoons butter, remaining 1 tablespoon maple syrup, and remaining ½ teaspoon salt. Serve with hot rolls.
