Pumpkin Dinner Rolls
- Boston Girl Bakes
1. Combine the warmed milk and yeast in a small bowl and let it sit and get foamy for 5 minutes.
2. Combine all of the dough ingredients in a large bowl of your stand mixer (or large mixing bowl if making by hand) Add the yeast/milk mixture. Stir the mixture together until it comes together into a soft, sticky dough.
3. Place the dough in a lightly greased bowl, and allow it to rise for 1.5 to 2 hours, until it's doubled in size.
4. Transfer it to a floured work surface. Flour your hands.
5. Divide the dough into 12 equal pieces. Round each piece into a smooth ball, or shape into knots.
6. Space 12 rolls into a greased 9" x 13" pan.
7. Cover the pan, and allow the pull-apart rolls to rise until they're crowded against one another and quite puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F.
8. Uncover the rolls and gently brush them with the egg wash. Bake the rolls for about 25 to 30 minutes until golden brown, tenting them with foil for the final 5 to 10 minutes of baking if they appear to be browning too quickly. A digital thermometer inserted into the middle of a center roll should register at least 190°F.
9. Remove the rolls from the oven, and brush with melted butter. After a couple of minutes, turn the rolls out of the pan onto a cooling rack.
10. Serve warm. Store completely cooled rolls, well-wrapped, at room temperature for several days; freeze for longer storage.