Pumpkin Dinner Rolls

From the blog For Love of the Table

4 to 4 1/4 c. all-purpose flour (454 to 480 g.), divided

1 1/4 t. cinnamon

1 t. ground ginger

1/2 t. nutmeg

1/4 t. allspice

2 T. warm water

2 3/4 t. instant or active dry yeast

1 egg

1 c. solid pack pumpkin or fresh pumpkin purée (240 g.)

1 1/4 t. salt

1/2 c. brown sugar (100 g.)

8 T. unsalted butter at a cool room temperature (113 g.)

1 egg beaten with 1 T. water for egg wash

3 to 4 T. pepitas (pumpkin seeds), finely chopped

Place 1 cup (114 g.) of the flour in a small bowl. Add the spices and whisk to combine. Set aside.

Place the water in the bowl of a stand mixer. Sprinkle the yeast over the water. If using active dry yeast, let it sit for a minute or two to soften. Add the egg, pumpkin, 3 c. (340 g.) of the flour, salt and sugar (in that order). Using the dough hook mix on low speed (no. 2 to 3) until the ingredients are homogenous (2 to 3 minutes). Add the flour/spices mixture and continue to mix until absorbed (another 2 to 3 minutes).

Increase the speed to medium and add the butter. Continue to mix for a minute or two, stopping to scrape down the sides a couple of times, until the butter is absorbed. Increase the speed to medium high. If the dough doesn’t begin to gather in a mass on the hook after a minute, gradually add the remaining 1/4 cup of flour (28 g.) until it does...the dough will still be quite sticky and adhering to the sides of the bowl, but it will be engaged with the action of the hook when it has enough flour. Knead on medium high until the dough is no longer sticking to the sides of the bowl and is smooth, velvety and elastic—about 6 to 8 minutes. (The first time you make this, waiting for the dough to come together will be an act of faith. But eventually—and suddenly—it will. If your butter is warm...or very soft...it will take much longer.)

Scrape the dough into a buttered bowl and turn to coat. Cover the bowl with plastic wrap and let rest at room temperature for an hour to an hour and a half. The dough will begin to rise, but it may or may not double during this time. Deflate and place in the refrigerator overnight (for 8 to 24 hours).

Remove the dough from the refrigerator and portion into 24 equal pieces (41 g./1 1/2 oz. each). Working with 6 pieces at a time, roll each piece out into a 10 to 12 inch rope, using only enough flour to keep the dough from being unmanageably sticky. Form each rope into a pumpkin (basically a Kaiser roll...). Tie a simple, loose knot, looping the two ends back through the center—one from the outside: up, over and down through the center, and then the one from the other side: down, under and up through the center (this second one will form the pumpkin's "stem").

Place the formed rolls on two parchment-lined baking sheets and cover loosely with plastic wrap. Let rise until doubled in size—about 1 1/4 hours (the rolls are fully risen when an indentation remains when a roll is gently prodded with your finger). Carefully brush the rolls with egg wash and sprinkle with the minced pepitas. Bake in a preheated 365° oven until golden brown and cooked through—about 15 minutes. Let cool on a wire rack. Serve warm.

Makes 2 dozen rolls.

Notes:

If you prefer you may replace all of the spices with 1 T. of pumpkin pie spice.
This dough may be used to make any shape dinner roll as well as cinnamon rolls, sticky buns, braided loaves and tea rings.

http://www.forloveofthetable.com/2016/11/pumpkin-dinner-rollsand-braided-loaf.html

As published on forloveofthetable.com