Pumpkin rolls!!!

Thanksgiving is right around the corner and these are the perfect rolls to celebrate.  I found the recipe on handletheheat.com.  I made them for about 3 years as they directed but this year I noticed they were coming out drier than I liked so I revamped that recipe a little bit to make it more to my liking.

These do contain pumpkin puree.  However, they don't have a strong pumpkin taste at all. The pumpkin really just adds color and a hint of pumpkin.  What makes these rolls amazing is the butter that goes with them.  Try them out and let me know what you think!!!

To get started take 1 cup of milk and scald it.

Then I like to put the butter in it to melt while it is still hot. I like to do 4 tbsp of butter here and also put in your 1/4 cup of sugar.

Stir that up.  The cold butter helps cool the milk down. Once it is cooled a little bit, comfortable to dip your finger in but still warm add in your yeast, 2 1/4 tsp or one yeast packet, and let it get bubbly.

Now that the yeast is ready it is time for the good part.  Add in your  3/4 cup of pumpkin puree, I like to use the canned stuff but you can also make your own, 1 egg, and 1 tsp. of salt. After you have those things mixed I like to put in 3 1/2 cups of all purpose flour slowly.  Mix it in a kitchenaid for 2 minutes, then let the dough rest for 5.  Then turn it back on for 4 minutes.  I like my dough to look like this.  It is a little sticky and very smooth.  Notice that it is pulled away from the sides.

For the next step spray a bowl with non-stick spray and cover the dough.  I like to cover mine with a bag.  I find that it gets a better rise and doesn't get a skin on the surface of the dough.  I also like the bag over handy wrap because it gives the dough more space.

I left mine for an hour.  I keep my house a little chilly though, so if you have a warm house check to see if it is doubled in about 45 minutes.

Now that it is all double and poof lets make some pumpkins! I like to take about a palm full and I gently roll it around and around until it is smooth

I do this with all the dough and I made 12 perfect little balls. Right about now go to your fridge and take out 1 stick of butter to make the honey butter later.  We want it to be nice and soft.

Next you need to cut the pumpkin edges I go in about 3/4 of and inch and I usually try to do about 8 cuts per roll. Make sure you don't get too close to the middle or it will look really funky and you won't have a space to put in a stem.  Sorry about all the background noise on the video.... This is real life people!! Make sure you fluff your roll back up so you don't have stringy edges!

I like to cover them after they are all cut with two bags this time! let them rise again for at least 1/2 hr. I think on this batch I did 45 minutes.  Then take another egg and brush the top of your rolls.  This will give them the beautiful browned look and so adorable!!!

Heat up your oven to 350 degrees F. and bake them for 15 minutes.  I really hate over cooked rolls so check them if your oven runs hot.


Grab out your hand mixer and get that soften butter whipped! After it is is whipped creamy add 1/4 cup of honey, 1/4 cup of powdered sugar, and 1/4 tsp of cinnamon.  Now it is all ready for when those lovely rolls come out!!

When the rolls are done let them sit for at least 2 minutes then you can add the stem.

 For my stems I used large pretzels.  I think they work great if you are going to serve them immediately... however, if you let them sit with the pretzel over night, the pretzel sucks all of the moisture out of the roll and makes them dry!!! So... I recommend a nut, pecans, instead if you are going to serve them the next day.  Or simply take the pretzel out of the uneaten ones for storage. Dry rolls are yucky to me!!!

I just cut the pretzels in half and gently pushed them in.  I like to break the surface of the roll so that they don't get smashed.
Then ta-dah!!! you have amazing rolls that everyone