With Thanksgiving right around the corner, this roll recipe is worth sharing. I first discovered this recipe last fall and loved its yeasted crumb and pumpkin flavor which is distinct, but not overwhelming. Even better, the bread can be either sweet (buttered with a sprinkling of cinnamon sugar is absolutely scrumptious) or savory (left plain, it makes a fitting accompaniment to any dinner).

I baked this recipe more than a few times as part of our seasonal offerings at market this fall. I made just a few minor tweaks to make it more my own. Notably, I added cinnamon and cloves to give it more autumnal flavor. It was a hit at market and would make a good addition to a Thanksgiving feast!

yeasted pumpkin rolls

Yield: 24 rolls, two 9x5in. loaves, or six mini loaves

Ingredients:

• 6 1/2 cups (27.5oz) flour

• 2 1/2 tsp. salt

• 2 tbs. yeast

• 1/2 cup (3 3/4 oz.) brown sugar

• 1/2 tsp. ginger

• 1/2 tsp. cardamom

• 1/4 tsp. cinnamon

• 1/8 tsp. ground cloves

• 2 eggs

• 1 1/2 cups (12 oz.) pumpkin puree

• 1/2 cup (4 oz.) milk, lukewarm

• 2 tbs. (7/8 oz.) olive oil

• 2-3 tbs. butter, melted

Directions:

1. For hand kneading: Mix dry ingredients together in large bowl. Add wet ingredients. Mix until dough begins to hold together, then turn out onto the counter. Knead until smooth and dough springs back when you press it. (This dough, while very moist, does not stick to the counter like challah or similarly enriched doughs are prone to do. You should not need any more flour than the recipe calls for. I never have. But, yes, expect your hands to get a bit orange!)

2. For electric mixers: Add dry ingredients to mixer bowl. Add wet ingredients. Mix briefly with paddle attachment until dough just comes together. Switch to dough hook and knead at medium-low speed until smooth and springs back.

3. Place kneaded dough in oiled bowl, cover, and allow to rise until doubled in size, roughly 60-90 minutes.

4. Once dough has doubled, divide into 24 equal pieces (a kitchen scale comes in handy here). Place on oiled or parchment lined baking sheet. Cover and allow to proof for about 60 minutes. (Original recipe states 45 min, but my kitchen is on the chillier side for most of the year.) Before proofing is done, preheat oven to 350F.

5. When rolls are done proofing (press a roll, it will spring back, but more slowly and leave a slight indent), place in preheated oven. Bake for 20-25 min until nicely browned.

6. Remove rolls from oven and immediately brush with melted butter. Enjoy!

Recipe adapted from King Arthur Flour.