Pumpkin Dinner Rolls

1. 1

   Place flour, sugar, salt and yeast in bowl of an electric mixer with a dough hook.

2. 2

   Add pumpkin puree and warm milk.

3. 3

   Mix on low speed, scraping down sides of bowl until ingredients come together.

4. 4

   Turn speed to medium.

5. 5

   Add butter one piece at a time, incorporating each piece into mixture before adding another.

6. 6

   Mix dough until silky, 5 minutes.

7. 7

   If dough is too wet, add more flour, 1 tablespoon at a time.

8. 8

   (Or, combine ingredients in a large bowl.

9. 9

   Turn out on a lightly floured board; knead by hand, about 6 minutes.)

10. 10

    Transfer dough to a lightly greased bowl.

11. 11

    Cover with plastic wrap; let rise until almost doubled in size, about 1 hour, 15 minutes.

12. 12

    Transfer dough to a lightly floured surface; divide into 18 pieces.

13. 13

    Roll each piece between hands to make a ball.

14. 14

    Place on baking sheets sprinkled with cornmeal, leaving 2 inches between rolls.

15. 15

    Cover with kitchen towels; let rise in a warm place until almost doubled in size, about 1 hour, 45 minutes.

16. 16

    Heat oven to 350 degrees.

17. 17

    Bake rolls until they are golden brown and they have a hollow sound when tapped, 15-20 minutes.

* Per serving · 4 servings · Values may vary.

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