Orange-Scented Pumpkin Buns
These heavenly rolls are great spread with honey at brunch, or dipped in turkey gravy at dinner.
INGREDIENTS | YIELDS 8–12 ROLLS
- ¾ cup water
- ¼ cup sugar
- 1¾ teaspoons active dry yeast (1 package)
- ½ cup (1 stick) unsalted butter, softened
- 1 cup pumpkin purée
- 2 teaspoons plus 1 pinch kosher salt
- ½ teaspoon freshly grated nutmeg
- Grated zest of 2 oranges
- 4–6 cups bread flour
- 1 egg
In a large bowl, combine water, 1 teaspoon sugar, and yeast. Stir to dissolve and let stand about 10 minutes.
Add remaining sugar, butter, pumpkin, 2 teaspoons salt, nutmeg, orange zest, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 hour.
Line a baking sheet with parchment. Turn risen dough onto a floured surface. Shape into a rope, about 3″ thick. Slice 2″ pieces off the rope, then roll each into a tight ball. Place balls on prepared pan, seam-side down. Dust lightly with flour, cover loosely with plastic wrap, and proof for 30 minutes. Preheat oven to 375°F.
Mix egg with a pinch of salt and brush lightly across proofed rolls. Bake until golden brown, about 20–25 minutes. Cool completely.