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1
I steamed a small peeled, seeded and diced winter squash and then mashed to make 1 cup pumpkin puree.
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2
Sprinkle the yeast over 1/4 cup cool water in a large bowl, and let stand until the yeast dissolves (about 5 minutes).
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3
Mix the melted herb butter (I used homemade dill butter) with the chopped herbs, pumpkin puree, 1 egg, sugar, salt, egg and yogurt and mix with the yeast.
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4
Mix 4 cups of flour into the wet mixture until well combined.
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5
Turn out onto a floured surface and knead the dough for 20 minutes or until the dough is smooth and elastic. Continue to add the additional 1/2 cup flour (and extra if needed) until the dough is not sticky.
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6
Divide the dough into 20 equal balls. I like to weigh the balls - they should be approximately 2 ounces per roll.
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7
Generously butter a brownie pan (9x11 rectangle pan). Place the dough balls into the pan with equal spacing between each roll.
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8
Cover the pan in plastic wrap and place in the refrigerator overnight. You can skip this step - but I find that it gives the rolls the best flavor.
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9
The next day, remove the pan from the refrigerator and place it in a warm place to rise for at least 2 hours, or until the dough is doubled in size.
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10
Preheat the oven to 350F. Brush the rolls with the remaining beaten egg, and sprinkle with a generous sprinkle of coarse sea salt. Bake the rolls in the middle of the pre-heated oven for 25 - 30 minutes or until the rolls are golden.
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11
Break the rolls apart from each other, and serve immediately. They are best enjoyed straight after baking, although do freeze and defrost well also.
