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1
In food processor, combine 2 cups of the flour, the cornmeal, yeast and salt; pulse to combine. (Alternatively, in a medium bowl, whisk the ingredients together then proceed with the recipe using a stand mixer).
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2
In small saucepan, melt the butter over low heat.
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3
Add the pumpkin puree, 3/4 cup milk and maple syrup.
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4
Stir over low heat just until very warm, about 120 F to 130 F on an instant-read thermometer.
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5
Add the warm pumpkin mixture to the dry ingredients and process or mix until thoroughly combined.
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6
Pulse or mix in enough of the remaining flour to make a soft, sticky dough that pulls away from the side of the bowl.
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7
If using a processor, process for 2 minutes to knead.
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8
If using a stand mixer, knead with a dough hook for about 5 minutes.
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9
Turn the dough out onto a lightly floured surface, shape into a ball, cover with plastic wrap and let stand for 10 minutes.
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10
Coat two baking sheets with cooking spray.
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11
Uncover the dough and cut it into 16 equal pieces.
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12
In the palm of your hands, roll each piece into a smooth round ball.
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13
Set the balls 2 inches apart on the baking sheets and cover them loosely with plastic wrap.
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14
Let the rolls rise in a warm place until doubled in size, about 1-1 1/2 hours.
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15
Near the end of the rising time, place a rack in the upper third of the oven and preheat to 375 degrees F.
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16
Brush the tops of the rolls with milk and sprinkle with a dusting of cornmeal.
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17
Bake for 12-15 minutes, or until browned.
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18
Serve warm, or let cool and reheat before serving.
