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Thanksgiving Pumpkin Rolls

Olive Oil Divine Pumpkin Rolls Olive Oil Divine Pumpkin Rolls

INGREDIENTS

For the dough

  • 1/3 cup milk
  • 1 1/2 tbs Olive Oil Divine Butter Flavored Extra Virgin Olive Oil.
  • 1 large egg.
  • 1/2 cup pumpkin puree.
  • 2 1/4 cups unbleached organic all-purpose flour
  • 2 1/4 tsp instant dry yeast (one 1/4-ounce packet).
  • 1 tbs organic honey.
  • 1 tsp pumpkin pie spice
  • 1 tsp ground nutmeg
  • 1/2 tsp Olive Oil Divine Himalayan Pink Salt, optional and to taste

For the honey butter

DIRECTIONS

  • Add milk to a microwave-safe bowl and heat on high power for about 45 seconds.
  • Add the egg, pumpkin puree, and EVOO and whisk to combine.
  • Return measuring cup to microwave and heat for about 15 seconds to the warm mixture up.
  • Add to the bowl of a stand mixer fitted with the dough hook, add the remaining dough ingredients and mix.
  • Pour wet pumpkin-milk mixture over the dry ingredients. Turn mixer to low speed and knead for 5 to 8 minutes or until dough is smooth and has come together.
  • This is not a sticky dough and if your dough is too sticky, add additional flour 1 tablespoon at a time.
  • Turn dough out into a mixing bowl that’s been lightly coated with EVOO. Allow the dough to get coated in the oil to retain moister, and cover your bowl.
  • Keep your dough in a warm place, it’s ready when it has doubled in size (about an hour)
  • Punch dough down and turn it out onto a counter, you might want to rub a little EVOO on it to keep it from sticking.
  • Divide dough into 8 to 12 equally-sized portions, rolling each portion into a ball. They will get larger with the second rise.
  • Cover pan with a sheet of foil, place the pan in a warm, draft-free environment until the dough has nearly doubled in bulk, about 45 minutes. In the last minutes of rising, preheat oven to 375 F.
  • Add your EVOO and honey and mix well.
  • Before baking, generously brush dough with "honey butter”. Reserve any extra and brush it on after baking.
  • Bake for 15 - 17 minutes, or until puffed, golden, domed, cooked through, and when tapped, the rolls should sound hollow. Allow rolls to cool in pan until they’re cool enough to handle before serving.