Ingredients
24
24 servings
- •1 (.25 ounce) package active dry yeast
- •½ cup lukewarm water
- •6 cups all-purpose flour
- •¾ teaspoon salt
- •2 tablespoons butter
- •1 cup white sugar, or as needed
- •2 eggs
- •1 cup scalded milk
- •1 cup pumpkin puree
- •1 egg yolk
- •½ teaspoon white sugar, or as needed
Instructions
- Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 20 minutes.
- Mix flour, salt, butter, 1 cup white sugar, eggs, and yeast mixture, respectively, in a large bowl. Stir in scalded milk and pumpkin puree until dough consistency is reached. Shape dough into a ball and place in a bowl; cover bowl with a towel. Let rise for 90 minutes.
- Shape dough into 2 dozen knotted rolls; arrange on a baking sheet. Let rise again for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk egg yolk with 1/2 teaspoon white sugar until dissolved; brush tops of rolls.
- Place baking sheet on the bottom rack of preheated oven; bake rolls for 10 minutes. Transfer baking sheet to top rack; bake until rolls are lightly browned, 6 to 10 more minutes.
Nutritional Facts
Per 24 servings
- Calories: 173
- Carbohydrate: 34g
- Fat: 2g
- Fiber: 1g
- Protein: 5g
- Sugar: 9g
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