What You Need:
- 1 cup warm milk
- 2 packets active dry yeast
- 1/3 cup granulated sugar
- 1 egg yolk
- 1/4 cup softened butter
- 1 tsp sea salt
- 1 cup pumpkin puree
- 3 to 4 cups flour (I used White Lily all-purpose flour)
How it's Done:
1.Proof your yeast: In your mixing bowl, combine warm milk, sugar, and yeast. Stir it up and then let it sit undisturbed for ten to twelve minutes. It should get bubbly and double in volume. (If it doesn't, don't proceed, because it means your yeast is dead. Go out and buy new, fresh yeast. Yeast should be used by the expiration date. If you buy it in a jar, use it within 6 months of opening.)
2.Stir in egg yolk, butter, and salt. Add pumpkin puree and stir to combine.
3.Half a cup at a time, stir in your flour. If you're not using a stand mixer, a wooden spoon is the best tool for this job. Your dough will be slightly sticky when all the flour is stirred in.
4.Turn out onto a lightly floured surface and knead until smooth. You could also use your stand mixer for this job. By hand, it will take about 8 minutes.
5.Form the dough into a ball. Coat lightly with oil and place in a large mixing bowl. Cover gently and let rise until doubled in size. This will take anywhere from 60 to 90 minutes.
6.Punch down your dough. Divide it into 10 equal parts. Roll each piece into a rope. Roll cinnamon-roll style, pinching the end seam to seal. Place each on a cookie sheet that's been oiled and dusted with cornmeal. Cover loosely. Let rise again, until doubled, about 45 minutes to an hour.
7.Preheat oven to 400 degrees. Bake rolls 12 to 15 minutes, until lightly browned.
8.Immediately upon removal from oven, brush rolls with melted butter.