Honey Pumpkin

Rolls

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Honey Pumpkin Rolls

Ingredients

Note: Fresh roasted pumpkin should not be used in this recipe due to the fact you won't achieve the rich vibrant color as you will, using canned pumpkin. Also, make sure you're using a freshly opened can. If the can has been pre-opened, liquid will separate from the puree and water down your recipe.  

1. You will need a 10"x10" aluminum baking pan or similar.

2. Parchment paper

3. Stand mixer with paddle and dough hook.

3 cups all purpose flour

2 ¼ teaspoons salt

3 tablespoons sugar

½ cup slightly, warm water

1 ¼ teaspoons fast acting, instant yeast (1 packet)

Pinch of sugar

¾ cup pumpkin puree in can (not pumpkin pie filling)

3 tablespoons honey 

2 eggs yolks

5 tablespoons unsalted butter, melted, cooled

1 egg white for brushing

Honey Pumpkin Butter

2 sticks unsalted butter, room temp

3 tablespoons canned, pumpkin puree 

1/3 teaspoon salt

2 1/2 tablespoons honey

1/8 teaspoon cinnamon, plus a pinch

Pinch of dried, ground ginger

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Honey Pumpkin Rolls

Directions

Note: A stand mixer with a dough hook is best for this recipe, as it should be kneaded to give it some gluten strength. If you don't have the mixer with hook attachment the dough can be proofed without kneading but will produce a different outcome. Kneading by hand can be done by wetting your fingers and slamming the dough down, folding over and repeating. Good luck!

Proof the Yeast to be sure it's "alive and well" by adding the warm water and yeast to the mixer bowl and stirring with a toothpick. Let sit about 15 minutes until foamy. Be sure water is not too warm or it will kill the yeast.

Once foamy, add the pumpkin puree, honey, egg yolks, melted butter and mix with the paddle attachment. Add one cup of the flour and mix until smooth. Gradually add the remaining flour, mix and then scrape down the sides. Detach the paddle and attach the hook. Knead the dough on low for 5 minutes. The dough will be very sticky. After 5 minutes remove mixer bowl and scrape the dough out onto a lightly floured surface, using a large serving spoon or a flexible dough scraper/cutter. Flour your hands and shape dough into a flat disc. 

Proofing the dough: I like to use a 8"x8" aluminum pan for this, by lightly oiling the inside, pressing the dough out into the shape of the pan, covering in plastic. After it doubles in thickness. shake out onto a lightly floured surface and cut into 16 pieces. The dough can also be placed in a proofing bowl until doubled in thickness and then shaped into an 8"x8" square. 

After you cut the dough into 16 squares, bring the ends and sides together to the center and pinch everything together. Place the pinched end down onto a clean, un-floured surface and roll the palm of your hand over the top in a circular motion to form a ball. Arrange in the pan lined with parchment paper in 4 rows of 4. Don't use butter in the pan or they can become soggy on the bottoms. Place plastic wrap over the tops of pan and place in a warm area to rise until full and rounded in shape. About 30 minutes. Lightly whisk 1 egg white in a bowl and brush the tops of each roll. Place in center of a 375F preheated oven and bake 20 minutes until golden brown on top. Remove from oven and let cool some. While still very warm, remove and place on a wire rack to finish cooling, to prevent steaming. Serve with Honey Pumpkin butter. Makes 16 dinner rolls.

Honey Pumpkin Butter

Add all ingredients to a small bowl and mix together using a hand held mixer until smooth and blended well. Serve at room temperature with honey pumpkin rolls.