Love the smell of bread baking and these beautiful rolls with hints of pumpkin and warm spices are a perfect way to invite fall aroma in your kitchen. These are wonderful heated and served with a little butter and honey. Happy fall baking!

Yield 16 rolls

Ingredients:

  • 4 1/2 -5 cups bread flour (I love bobs redmill)
  • 1 teaspoon sugar
  • 1 stick unsalted butter, plus a few tablespoons more for baking
  • 1/2 cup whole milk
  • 1 package active dry yeast ( 2-3 teaspoons)
  • 1 15 oz canned pumpkin
  • 1 large egg
  • 1/2 cup firmly packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup honey
  • Pumpkin seeds for garnish

Directions:

Scrape dough into a large, generously greased bowl. Cover and allow to rise until doubled, about 1 1/2 to 2 hours. 

Place yeast, sugar and 1/4 cup of warm water around 105 degrees) in a small bowl. Sprinkle yeast on top and allow it to bloom for about 10 minutes until frothy. Melt butter, milk in a small saucepan. Add 1/2 of honey (2 tablespoons) and brown sugar into melted butter and milk.

Place milk mixture, bloomed yeast, egg, pumpkin spice and salt and a cup of flour to the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed until a shaggy dough forms. Switch to the dough hook, add remaining flour 1 cup at a time until a loose dough forms. Knead the dough on medium-low speed for 12-15 minutes. Your dough should be a little bit sticky, add flour 1/4 cup at a time until it pulls away from sides, but still somewhat sticky and doesn’t completely clean sides of bowl. if dough is extremely wet,

Gather dough in a ball and butter sides of a large bowl with some extra butter to prevent dough from drying and clinging to the sides of the bowl. Cover bowl with a damp tea towel. Allow dough to double in size (about 1 1/2 hours -2 hours).

Line a large baking with parchment paper, scoop dough out onto a on a work surface. Divide dough into about 16 equal portions. Shape your rolls in a ball, or an oblong shape, and place rolls on sheet about 1/2 inch apart. Cover again with damp tea towel in a warm spot for about a half hour to proof again.

Preheat oven to 350. Bake Half rolls for 25–30 minutes, or until golden on top and internal temp is 200°. Remove rolls from oven. Melt an additional 2 tablespoons of butter and whisk in honey. Brush rolls with melted honey butter. Sprinkle with pumpkin seeds. Allow rolls to cool and serve warm or reheated. Rolls can be frozen in ziplock freezer bag for 2 weeks and gently warmed in oven. Enjoy!