Ingredients:

  • 3 cups (420g) gluten-free all-purpose flour blend
  • 1/2 cup (120g) pumpkin puree
  • 1/4 cup (60g) milk
  • 2 1/4 tsp (7g) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 4 tbsp (56g) unsalted butter
  • 1 large egg
  • 1 tsp (5g) salt
  • 1 tsp (2g) pumpkin pie spice
  • 3 tbsp (42g) unsalted butter
  • 1 tbsp (21g) honey
  • 1/2 tsp (3g) sea salt

Instructions:

  1. Combine warm milk and sugar in a mixer bowl. Sprinkle the yeast on top and let it sit for 5-10 minutes until it becomes foamy.
  2. Add the softened butter, egg, and pumpkin puree to the yeast mixture. Beat on low until smooth.
  3. Gradually add the gluten-free flour blend, salt, and pumpkin pie spice. Use the dough hook on medium speed for 3-5 minutes.
  4. Shape the dough into a rough ball and place it in a lightly oiled bowl. Cover with a damp cloth.
  5. Let the dough rise in a warm, draft-free spot for about 60 minutes.
  6. Shape into 12 rolls, place in a 9x13 inch baking pan, and allow for a second rise.
  7. Bake for 20 minutes until golden brown.
  8. Melt the glaze butter and honey together, stir in sea salt, and brush over the warm rolls immediately after baking.