Pumpkin Pull-Apart Pan Rolls
Delicious rolls subtly flavored with pumpkin and pumpkin pie spice; an excellent side for every day and special occasions.
- 4 cups bread flour, divided
- 1 tablespoon Red Star Active Dry Yeast
- 1 1/2 teaspoons salt
- 1/3 cup brown sugar
- 4 teaspoons pumpkin spice
- 2 tablespoons water
- 1/4 cup vegetable oil
- 1 cup pumpkin (canned, mashed)
- 2 large eggs
In a stand mixer fitted with a paddle attachment, combine 2 cups bread flour, yeast, salt, brown sugar and pumpkin spice. In saucepan or microwave-safe dish, heat water, oil and pumpkin to 120-130°F. Add to flour mixture; beat 2 minutes on medium speed. Add eggs; beat 3 minutes.
Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
Place dough in lightly greased bowl; turn to grease top. Cover; let rise until dough has doubled in size or indentation remains after poking dough with finger down to second knuckle.
Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 3 parts; divide each part into 5 pieces. Shape each piece into a smooth ball. Dip tops in melted butter. Place in greased 9x13-inch pan. Cover; let rise until indentation remains after lightly touching side of a roll.
Preheat oven to 375°F.
Bake for 20 to 25 minutes until golden brown. Remove rolls from pan. For soft sided rolls do not break apart. Cool on rack.