The Best Pumpkin Dinner Rolls

Instructions

In a large bowl, add the active dry yeast and ¼ cup lukewarm milk. Let it rest for 5 minutes to activate the yeast.

Add the rest of ingredients, flour, sugar, salt, cinnamon, remaining milk, eggs, pumpkin puree and softened butter.

Stir to combine.

Knead until the dough is soft, a bit sticky but quite elastic and pulls away from the sides of the bowl.

Transfer the dough to an oiled bowl and cover with plastic wrap.

Let it rise for about 90 minutes in a warm area, until doubled in size.

Sprinkle flour on the working surface, place the dough and cut in 15 pieces.

Form into rolls and place on a parchment paper lined (9×13 inch 23x33cm) pan with distance between them to allow them to rise.

Cover with a greased plastic wrap and let it rise for another hour at room temperature.

After the second rise the rolls are touching one another.

Preheat the oven to 375F (190C). Bake the rolls for 13-15 minutes or until lightly brown.

Remove the rolls from the oven and brush with melted butter. Serve the rolls warm.

Bread,dinner