Pumpkin Rolls with Rosemary
Add these rolls to your Thanksgiving table. The pumpkin gives the rolls a beautiful color, and the rosemary and sea salt give the rolls the perfect Fall flavor. Brushing the rolls with the honey butter glaze is a must. The rolls can be made ahead and frozen for easy meal prep.
bonCook tools used: Perforated Baking Sheet, Forteez Rectangular Mold (Flexipat Rectangular Mold), Scraper, Silicone Pastry Brush, Mini Whisk, FRENCH PANTRY Lavender Honey
Ingredients
1/2 cup water between 102 F-110 F
1/4 cup milk between 102 F-110 F
2 1/2 teaspoons instant dry yeast (or 1 yeast packet)
1 teaspoon sugar
1/3 cup sugar
2 large eggs
1 1/2 teaspoons salt
6 Tablespoons butter, melted and cooled
2 1/2 teaspoon fresh rosemary, finely chopped, + extra for topping
1 cup pumpkin puree
4 1/2-5 cups all- purpose flour
Honey Butter Glaze
1/4 cup butter, room temperature
2 tablespoons FRENCH PANTRY Lavender Honey
Sea salt flakes to sprinkle
Chopped rosemary, optional
Instructions
Place the Rectangular Forteez Mold on a Perforated Baking Sheet and set aside.
Heat the milk and water in a small bowl in the microwave until the desired temperature is reached. (Use a thermometer for best results.
Add the 1 tsp sugar and yeast, stir and set aside to foam up for about 5 minutes.
Using a stand mixer with the dough hook, add the remaining ingredients. Slowly pour in the yeast, milk and water and mix until a soft dough forms. It should start pulling away from the sides but will stick a little to the bottom. If the dough is too sticky, add a little more flour.
Turn the dough out onto a lightly floured Roul'pat and give it a brief knead until it comes together in a ball. Place in a greased bowl, and cover with plastic wrap or a tea towel and allow to prove in a warm place for around an hour. It should double in size.
When the dough has doubled, return it to the lightly floured Roul'pat and cut it into 16-20 even pieces. Roll these into balls and place in the Rectangular Forteez Mold, allowing space in between for the rolls to double in size. Cover with a tea towel and place back in a warm spot to prove for another hour.
Preheat the oven to 350 degrees F. Bake the rolls for 20 minutes or until golden brown.
Mix the butter, honey and additional finely chopped rosemary together and brush this liberally over the hot rolls as they come out of the oven. Sprinkle the rolls with sea salt flakes.