Pumpkin Dinner Rolls

Prep: 15 mins + 1 1/2 hours rising time | Cook Time: 12 mins | Course: Baked Goods | Yield: 24 

These festive-shaped pumpkin rolls will add a beautiful touch to your Thanksgiving table. Delicious and tender with a touch of whimsy. They are fabulous as leftovers toasted and spread with butter and cranberry sauce. Inspired by Holly Ford at Beyond Kimchee https://www.beyondkimchee.com/pumpkin-dinner-rolls/ 

¼ cup water, lukewarm

1 Tbsp yeast

⅓ cup sugar

⅓ cup brown sugar

1 cup pumpkin

1 egg

¾ cup milk, warmed

6 Tbsp butter, softened

1 tsp salt

5 cups flour

Pecan halves, for garnish

¼ cup butter, melted

In a stand mixer layer water, yeast, sugar and brown sugar, pumpkin, egg, warm milk (not hot) and butter. Mix together with the dough hook to incorporate. Add in the salt and flour and mix for about 2-3 minutes or until the dough gets stretchy (this is a sticky dough). Scrape the dough down the sides of the bowl and cover with plastic wrap. Allow to rise for about an hour. 

Dust your rolling surface with a bit of flour and pull the dough out of the bowl onto the flour. Dust the top of the dough with flour and divide the dough into 24 equal balls, or roll out with a rolling pin and cut with a large glass or round biscuit cutter. Using an apple wedger (or a knife), press to flatten a bit and give pumpkin lines to each ball of dough. Plump them back into circles to round them up again and accentuate the lines. Place pumpkin rolls onto a parchment or silpat lined baking tray (about 2 inches apart). Allow rolls to rise in a warm and draft-free place for 30-45 minutes. Preheat oven to 350*. Poke a pecan half into the center of each roll for the stem. Bake for 9-12 minutes, when done, remove from the oven and brush with the melted butter. 

Rewarm rolls in a 350* oven for 4-5 minutes if baking them ahead. Leftover rolls will freeze well wrapped for about 3 months.