Pumpkin Dinner Rolls

 

Ingredients: (24 rolls)

4 cups plain flour (sifted)

2 1/2 tsp. instant yeast

1/4 cup brown sugar

1/2 cup lukewarm milk

60 g./4 tbsp. butter (softened)

1 1/2 tsp. salt

2 tsp. pumpkin pie spice

2 large eggs

3/4 cup pumpkin puree

Methods:

1. Combine all ingredients in a mixer bowl.  Using dough hook, work the dough until soft and smooth.
2. Place the dough in a lightly greased bowl, allow to rest for 60-75 minutes; until puffy though not necessarily doubled in bulk.  Gently deflate the dough, transfer to a lightly greased work surface.  Divide dough into 24 equal pieces.  Round each piece into a smooth ball.
3. Arrange dough on a lightly greased sheet pan.  Cover and allow the rolls to rise until they are crowded against one another and quite puffy about 1 1/2 to 2 hours.  Towards the end of the rising time, preheat oven to 176 degree Celsius.
4. Uncover rolls, bake them for about 20 minutes.  Cover the top with aluminium foil, if they brown too fast.
5. Remove from oven and brush with melted butter.  Serve warm.

After first proofing

Before second proofing

After second proofing

In the oven

After baking and brush with melted butter

I adapted this recipe from 'rasamalaysia.com'.