They’re soft, slightly chewy, and the pumpkin keeps them moist and adds just enough tooth-sinking density.
Ingredients
- 2 teaspoon dry active yeast
- 1 cup whole milk, warmed to 110 degrees F
- 1/3 cup + 1 Tablespoon granulated sugar
- 3/4 cup canned pumpkin puree
- 3 Tablespoon unsalted butter, melted and cooled
- 1 large egg, whisked
- 4 1/3 cup (654 grams) all-purpose flour
- 2 teaspoon fine sea salt
- melted butter, for brushing
- poppy seeds, to garnish
Instructions
- In the bowl of a stand mixer, combine dry active yeast, warm milk,
and 1 tablespoon of sugar. Whisk together and let stand for 5-7 minutes
until mixture is foamy and yeast is fragrant. - Add remaining sugar, pumpkin puree, melted butter, and egg. Whisk to combine.
- In a separate bowl, whisk together flour and sea salt. Set aside.
- Attach dough hook attachment to stand mixer. With the mixer running on low speed, add half of the flour mixture.
- Continue mixing on low speed. Add remaining half of flour mixture.
Continue mixing. Scrape down the bowl as needed to ensure thorough
mixing. - Once the dough has come together, increase speed to medium and knead
the dough for about 5 minutes until smooth. The dough will be a bit
sticky and tacky. Do not add additional flour. Continue to knead until
dough can easily be scraped off the sides of the bowl. - Transfer dough to a greased bowl. Cover with plastic wrap. Cover
with a dish towel and allow to rest at room temperature for 60 minutes
until doubled in volume. - Place dough onto a lightly floured work surface. The dough will be
slightly sticky. Lightly dust work surface and hands with flour as
needed. - Divide dough into 12 equal parts. Keep the dough covered while you
work. Roll into 12 balls and place on a parchment-lined baking sheet. - Cover with plastic wrap and allow to rest and rise for another 45-60 minutes
- Preheat oven to 350 degrees F. Uncover dough. Brush tops of bread rolls with melted butter.
- Bake for 25-28 minutes until the bread has lightly browned on top and has an internal temperature of at least 190 degrees F.
- Allow to slightly cool in pan before dividing and serving.
