Pumpkin Nutmeg Dinner Rolls

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 14
• 2 1/2 teaspoons active dry yeast
• 1/3 cup sugar
• 3/4 cup milk, heated to lukewarm
• 7 -8 cups all-purpose flour
• 1 teaspoon nutmeg, freshly grated
• 1 teaspoon salt
• 3/4 cup butter, cut into bits and chilled
• 1 egg, beaten lightly
• 2 cups pumpkin puree
• 1 egg
• 1 tablespoon water

Recipe

• 1 in a small bowl proof the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy.
• 2 in a large bowl combine well 7 cups of the flour, the nutmeg, the salt, and the remaining sugar and blend in the butter until the mixture resembles coarse meal.
• 3 add the whole egg, the pumpkin purée, and the yeast mixture and stir the dough until it is combined well.
• 4 turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking.
• 5 knead until dough is smooth and elastic.
• 6 form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter.
• 7 let the dough rise, covered with plastic wrap, in a warm place until it is double in bulk.
• 8 turn the dough out onto a work surface, divide it into 14 pieces, and form each piece into a ball.
• 9 fit the balls into a buttered 10-inch spring form pan and let them rise, covered with a kitchen towel, in a warm place until they are almost double in bulk.
• 10 brush the rolls with the egg wash (1 egg mixed with 1 tbsp water).
• 11 bake them in a preheated 350°f oven for 40 to 50 minutes, or until they are golden brown.
• 12 let the rolls cool slightly in the pan, remove the side of the pan, and serve the rolls warm.