Hurrah for fall and pumpkin recipes! This one is a new recipe for me but it turned out very well and was fairly easy to pull together. The rolls are soft and fluffy with just a hint of pumpkin flavor. Give them a try and let me know what you think.
2 T instant dry yeast
1 cup warm milk (between 110-115)
1/3 cup butter, softened (I used extra virgin olive oil)
1/2 cup sugar
1 cup pumpkin puree
1 1/2 tsp salt
5 1/2 to 6 cups flour ( I used 1/2 whole wheat with success)
1 T cold water
1 egg white
In a bowl, dissolve yeast in warm milk. Add the butter, sugar, pumpkin, 2 eggs, salt, and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 8 minutes (I did this in my Bosch). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into 12 balls. Roll each ball into a 10 inch rope; tie into a knot and tuck ends under. PLace 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
In a small bowl, beat water and egg white. Brush over rolls. Sprinkle with sesame or poppy seeds if desired. Bake at 350 for 15-17 minutes or until golden brow. Remove from pans and cool on wore racks. Yield: 2 dozen