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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A Thanksgiving favorite. They are even better the next day, cut in half, a little mayo, pepper, and leftover turkey, then off to the the mall at 6 am for Black Friday shopping. Ingredients:
1 (.25 ounce) package active dry yeast |
1/2 cup lukewarm water |
6 cups all-purpose flour |
3/4 teaspoon salt |
2 tablespoons butter |
1 cup white sugar, or as needed |
2 eggs |
1 cup scalded milk |
1 cup pumpkin puree |
1 egg yolk |
1/2 teaspoon white sugar, or as needed |
Directions:
1. Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 20 minutes.
2. Mix flour, salt, butter, 1 cup white sugar, eggs, and yeast mixture, respectively, in a large bowl. Stir in scalded milk and pumpkin puree until dough consistency is reached. Shape dough into a ball and place in a bowl; cover bowl with a towel. Let rise for 90 minutes.
3. Shape dough into 2 dozen knotted rolls; arrange on a baking sheet. Let rise again for 30 minutes.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Whisk egg yolk with 1/2 teaspoon white sugar until dissolved; brush tops of rolls.
6. Place baking sheet on the bottom rack of preheated oven; bake rolls for 10 minutes. Transfer baking sheet to top rack; bake until rolls are lightly browned, 6 to 10 more minutes.
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