Pumpkin Rolls

Recipe View In a large bowl, dissolve the yeast and brown sugar in warm water. Let stand for 5-7 minutes, or until the yeast is foamy and activated.

Recipe View Whisk in the pumpkin puree, melted butter, eggs, and salt until well combined. Gradually add 3 cups of flour, mixing until smooth. Continue adding flour, 1/2 cup at a time, until the dough comes together and is easy to handle. (5 minutes)

Recipe View Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a large, lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in volume.

Recipe View Once doubled, gently punch down the dough to release the air. Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a 12-inch circle. Spread each circle with 1/4 cup of softened butter. Using a sharp knife or pizza cutter, cut each circle into 8 equal wedges.

Recipe View Starting at the wide edge of each wedge, roll the dough tightly towards the point, forming a crescent roll. Place the rolls on a greased baking sheet, spacing them evenly apart. Cover loosely with a damp cloth and let rise for 30-45 minutes, or until doubled in volume.

Recipe View Preheat the oven to 375 degrees F (190 degrees C).

Recipe View Bake the rolls in the preheated oven for 15-20 minutes, or until golden brown and cooked through. Let cool slightly before serving.