Ingredients:

  • 3.5 cups (440g) all-purpose flour
  • 1 cup (240g) pumpkin puree
  • 0.25 cup (50g) honey
  • 3 tbsp (42g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 2.25 tsp (7g) instant yeast
  • 1 tsp (6g) salt
  • 0.5 cup (120ml) warm milk
  • 2 tbsp (28g) unsalted butter, melted
  • 1 tbsp (21g) honey
  • 1 pinch salt

Instructions:

  1. In the bowl of a stand mixer, whisk together the warm milk, honey, melted butter, egg, and pumpkin puree until smooth.
  2. Stir in the instant yeast, then gradually add the flour and salt.
  3. Use the dough hook on medium-low speed for 5-7 minutes until the dough is smooth and pulls away from the sides of the bowl.
  4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled in size.
  5. Gently punch down the dough to release air.
  6. Turn the dough onto a lightly floured surface and divide into 12 equal pieces (approx. 60g each).
  7. Roll each piece into a tight ball by pulling the sides toward the bottom and rolling it against the counter.
  8. Place rolls on a lined baking sheet, 2 inches apart. Cover and let rise for another 30-45 minutes until puffy and touching slightly.
  9. Preheat oven to 350°F (175°C). Bake for 18-22 minutes until the tops are golden.
  10. Brush the warm rolls with a mixture of melted butter, honey, and a pinch of salt.