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1
Measure flour into a large bowl, making a well in the center. Add salt, yeast and optional spice outside the well, making sure they don't touch.
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2
Add oil and pumpkin to the center of the well. Mix by hand until smooth dough forms. Depending on pumpkin moisture,If the dough is dry, add up to 1/3 cup water, 1 tsp at a time. If the dough is too sticky add a bit more flour. Dough should be firm and not sticky, cleaning the sides of the bowl.
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3
Transfer dough to lightly oiled work surface and knead until smooth and elastic. The was I check if it has been worked enough is to roll into a rope and dangle in the air. If you see the dough tearing instead of stretching, it needs more kneading.
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4
Form dough into a ball and transfer to oiled bowl to rise until double, about 1 hour.
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5
Punch down risen dough and cut into 10 equal pieces. Form dough into balls and place on parchment lines baking sheet about 2 inches apart. Cover and let rise until doubled, balls should just be touching each other.
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6
Preheat oven to 400u00b0 F. Place a small pan of water on lower rack to create steam. Bake 20 to 25 minutes, until golden brown.
