Ingredients:

  • 1 cup Whole Milk (lukewarm, 105°F/40°C)
  • 2 ¼ teaspoons Active Dry Yeast
  • 1 tablespoon Granulated Sugar
  • ½ cup Canned Pumpkin Purée (not pie filling)
  • 4 tablespoons Unsalted Butter (melted and slightly cooled)
  • 1 Large Egg (room temperature)
  • 3 tablespoons Honey or Maple Syrup
  • 1 ½ teaspoons Fine Sea Salt
  • 4 ½ to 5 cups All-Purpose Flour (plus extra for dusting)
  • 1 teaspoon Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Nutmeg
  • 1 large egg + 1 tbsp water (for egg wash, optional)
  • 2 tablespoons Melted Butter (for brushing post-bake, optional)

Instructions:

  1. Warm the Milk and Bloom the Yeast: Gently warm the whole milk until lukewarm (around 105°F/40°C). In a stand mixer bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Stir gently, then set aside for 5-10 minutes until a foamy layer (the 'bloom') appears. If no foam appears, start this step again.
  2. Mix in Wet Ingredients: Whisk in the pumpkin purée, melted butter, egg, honey/syrup, cinnamon, ginger, and nutmeg into the yeast mixture. Mix until fully combined.
  3. Incorporate Dry Ingredients and Knead: Add the salt and the first 4 ½ cups of flour. Start mixing with the dough hook on low speed. Knead on medium-low speed for 8-10 minutes. The dough should be tacky but should clear the sides of the bowl. Add the remaining flour, one tablespoon at a time, only if necessary, ensuring the dough remains slightly sticky.
  4. First Proof (Bulk Fermentation): Form the dough into a smooth ball. Lightly grease a large bowl, place the dough in the bowl, turning to coat. Cover tightly and let it rise in a warm, draught-free spot until doubled in size (90–120 minutes).
  5. Shape the Rolls: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide the dough into 12 equal pieces (roughly 90–95 grams each). Roll each piece into a tight, smooth ball, pinching the seam underneath.
  6. Second Proof: Lightly grease a 9x13 inch baking dish. Arrange the 12 rolls snugly in the dish. Cover loosely and allow the rolls to proof for a final 30-45 minutes until visibly puffy and pressing together slightly.
  7. Bake and Glaze: Preheat the oven to 375°F (190°C). If using an egg wash, brush the rolls gently. Bake for 20-22 minutes, or until deeply golden brown and the internal temperature registers 200°F (93°C). Remove from the oven and, if skipping the egg wash, brush immediately with melted butter. Cool in the pan for 10 minutes before serving.