Pumpkin Rolls
Baked Goods, Breads, Holiday
Ingredients
2 cups starter
3 cups bread flour
1 cup water or milk
1 cup pumpkin puree (*1)
Additional flour
1 T. salt
1 T. Honey
Optional:
1 tsp. Dry yeast
1 T. Brown Sugar
1 T. Pumpkin pie spice OR
1 tsp. Cinnamon
1/2 tsp. Ginger
1/2 tsp. Nutmeg
1/2 tsp. Allspice
1/4 tsp. Mace
1/4 tsp. Cloves
Kitchenaid mixer with dough hook
Small bowl of milk
Pastry brush
Oiled container
Lined baking sheet
Directions
Mix your starter, water, pumpkin, and flour. Mix thoroughly for a few minutes, until smooth.
Cover and let sit 1-2 hours, depending on how warm your room is.
Add salt and honey. If you are making the dough sweet and spicy, add the additional ingredients.
Knead the dough on medium speed and add additional flour a little at a time until it starts to form a doughy ball.
Turn out onto a floured surface and knead, adding a little flour as needed until you form a nice, elastic ball.
Put your dough into a lightly oiled container and let rise until doubled, 2-2 1/2 hours.
Turn the dough onto your floured surface. Divide your dough into 4 oz. balls. Form into rounds and line up on your lined sheet not quite touching.
Lightly oil and let rise until doubled and pillowy looking, about 1 1/2-2 hours.
Preheat oven to 350 F.
Bush rolls with milk. Bake for 30 minutes. Move to a cooling rack.
Notes
*1 This recipe is designed for canned puree. If you are using puree from this recipe Pumpkin Pie And Pumpkin Custard (w/pumpkin roasting instructions), you may need less water. Add the pumpkin and flour to the starter, then add the water a little at a time until the consistency seems right.