Ingredients:

  • 1 cup (240 ml) Whole Milk, lukewarm
  • 2 ¼ teaspoons (1 packet) Active Dry Yeast
  • 1 tablespoon (15g) Granulated Sugar (for yeast activation)
  • ½ cup (120g) Unsalted Butter, melted and slightly cooled
  • ½ cup (125g) Pumpkin Puree (100% pumpkin, not pie filling)
  • ¼ cup (50g) Granulated Sugar
  • 1 large Egg, room temperature
  • 1 teaspoon Fine Sea Salt
  • 1 ½ teaspoons Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • Pinch of Ground Clove
  • 4 ½ to 5 cups (540g – 600g) Bread Flour or Strong All-Purpose Flour
  • 1 large Egg, beaten with 1 tablespoon of water or milk (for egg wash)
  • Flaky Sea Salt (optional, for sprinkling)

Instructions:

  1. Bloom the Yeast: Combine the lukewarm milk, 1 tablespoon sugar, and yeast in the bowl of a stand mixer. Let stand for 5–10 minutes until foamy and active.
  2. Combine Wet Ingredients: Whisk in the melted butter, pumpkin puree, remaining sugar, egg, salt, and all spices into the yeast mixture. Mix thoroughly until smooth.
  3. Add Flour Gradually: Add 3 cups (360g) of the flour and mix on low speed until combined. Gradually add the remaining flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl. The dough should still be slightly tacky.
  4. Knead: Switch to the dough hook attachment and knead for 8–10 minutes on medium-low speed until the dough is smooth, elastic, and passes the windowpane test.
  5. First Proof: Place the dough in a lightly oiled large bowl, turning once to coat. Cover and leave in a warm spot for 60–90 minutes, or until doubled in size.
  6. Divide and Shape: Gently punch down the risen dough to release the gas. Turn it onto a lightly floured surface. Divide the dough into 12 equal pieces and roll each piece into a tight, smooth ball.
  7. Second Proof: Arrange the rolls closely together in a prepared 9x13 inch baking dish. Cover loosely and let proof again for 30–45 minutes until noticeably plump and puffy.
  8. Preheat and Wash: Preheat the oven to 375°F (190°C). Gently brush the rolls with the prepared egg wash (if using) and sprinkle with flaky salt if desired.
  9. Bake: Bake for 22–25 minutes, rotating the pan halfway through, until the rolls are deeply golden brown and sound hollow when tapped.
  10. Cool: Transfer the rolls to a wire rack immediately. They are best served warm.