Ingredients
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4-1/2 cups white unbleached bread flour
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2 teaspoons salt
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1/2 teaspoon sugar
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1/4 ounce dry yeast
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1/4 cup butter, melted
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1 cup lukewarm milk
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1 egg
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1/2 cup pumpkin puree
Instructions
- Lightly grease two baking sheets. In a mixing bowl with a hook attachment, put all your wet ingredients — butter, egg, milk and pumpkin. Mix for a minute. Add the sugar, salt and yeast and mix for another minute. Slowly add the flour until it is all incorporated, and mix on medium or knead by hand for about 7 minutes. Spray with cooking spray and cover with plastic wrap. Let rise in a warm place for about an hour, or until doubled in bulk.
- Turn the dough onto a lightly floured surface, punch down and cut into 12 equal-sized pieces and shape into desired roll. To make knots, shape each piece of dough into a long roll and tie it into a knot pulling the ends through. To make trefoils, divide each piece of dough into three balls and place them together in a triangular shape on the baking sheet.
- Place the rolls on the prepared sheets, spacing them well apart, cover them with plastic wrap and let rise for about 30 minutes in a warm place. They are ready to bake when you lightly press into a roll with your finger and you leave an indention in the roll. You can at this point preheat the oven to 425 degrees. Take an egg and add a little water to make a glaze and sprinkle with poppy seeds or sesame seeds, cheese, herbs or even kosher salt.
- Bake the rolls for about 15 to 20 minutes or until golden. Remove from the oven and let cool a few minutes before serving.
