Pumpkin-Shaped Rolls
To the bowl of a stand mixer fitted with the dough hook attachment add milk & Fleischmann’s Quick Rise Yeast. Let stand for 5 minutes. Add pumpkin puree, sugar & butter. Whisk until combined. Add flour, salt & nutmeg. Knead until dough is smooth & elastic, about 5 minutes.
Ingredients
- 1 cup whole milk, warm to touch
- 1 package (2 ¼ teaspoon) Fleischmann’s Quick Rise Yeast
- ⅔ cup pumpkin puree
- 3 tablespoons granulated sugar
- ⅓ cup unsalted butter, melted
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 pinch nutmeg
- Cooking twine, to finish
- Egg wash, to finish
- Pecan quarters, to finish
Method
To the bowl of a stand mixer fitted with the dough hook attachment add milk & Fleischmann’s Quick Rise Yeast. Let stand for 5 minutes.
Add pumpkin puree, sugar & butter. Whisk until combined. Add flour, salt & nutmeg. Knead until dough is smooth & elastic, about 5 minutes.
Shape into a ball, cover & let rise for one hour. evenly divide dough into 8 pieces & shape each piece into a smooth ball.
Using a 24-inch piece of cooking twine, place twine under the dough ball & crisscross strings over the center point. Repeat 3 more times. Firmly tie the string into a knot over the center of the roll & snip off excess string. Repeat this process with remaining dough balls.
Transfer to a lined baking sheet & cover with plastic wrap for 30 minutes.
Heat oven to 375(f) degrees. Brush generously with egg wash & bake for 20 to 25 minutes, until golden & cooked throughout.
Carefully remove the string & finish with a pecan in the center to create the stem.
