Ingredients: |
Ingredients: Bread:
1 packet (2 1/4 tsp) instant yeast
1 cup whole milk, scalded and cooled to lukewarm
1/4 cup granulated sugar
3 TBSP unsalted butter, melted
1/2 cup pumpkin puree
2 large eggs, divided
1 tsp salt
3 3/4 cups all-purpose flour
Sliced pecan pieces, for the "stems"
Butter:
1 stick unsalted butter, at room temperature
1/4 cup powdered sugar
1/4 cup honey
1 tsp ground cinnamon
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Directions: |
Directions:Bread:
In the bowl of an electric mixer fitted with the dough hook, stir the yeast, milk, sugar, butter, pumpkin, one egg, and salt until well combined. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough .on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 TBSP at a time.
Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45-60 minutes.
Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 15 equal pieces and shape into balls Use the palm of your hand to flatten each ball slightly. With a paring knife, cut 8 slices around each ball, being careful not to slice all the way into the center, to make the pumpkin shape. Cover and let rise until doubled in size, about 45-60 minutes.
Meanwhiile, preheat the over to 350.
Using the wooden end of a small utensil or your finger, poke an indentation in the center of each roll to create a space of the "stem".
In a small bowl, beat the remaining egg with 2 tsp of water and brush all over the rolls.
Bake the rolls for 15-20 minutes or until golden brown.
Place a sliced pecan piece into the "stem" indentation of each roll.
Cinnamon Butter:
In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, honey, and cinnamon and beat until well combined, light and fluffy, about 1 to 2 minutes.
Serve immediately or cover and store in the fridge (up to 1 week). Bring to room temperature before serving.
Serve rolls warm with the cinnamon butter. The little segments of the rolls break away easily for butter dipping. |
This recipe for Pumpkin Bread Rolls with Cinnamon Butter is from