Pumpkin Dinner Rolls

Ingredients:

• 560g (4½ cups) all-purpose flour (you may need 2-4 tbsp more flour)
• 1½ teaspoons instant yeast 
• 2 teaspoons mixed spice or pumpkin pie spice
• 1 teaspoon salt
• 55g (¼ cup packed) brown sugar
• ½ cup lukewarm milk
• 60g (4 tablespoons) butter, softened
• 2 large eggs, beaten
• ¾ cup canned pure pumpkin purée (I used E.D Smith)
• 1 extra egg for egg wash

Instructions

1. Preheat the oven to 375ºF (190ºC) ten minutes before using. Line a 12-inch cast iron skillet with parchment.
2. Sift the flour, yeast, pumpkin spice and salt into the bowl of a stand mixer or a large bowl if mixing by hand. Make a well in the centre. Add the sugar, milk butter, eggs and pumpkin puree into the well and mix on minimum speed for 2 minutes then stop and check check the dough. If it looks very sticky gradually add 2-4 tablespoons more flour. Please note the dough will remain slightly sticky and gummy so stop after adding 4 tablespoons of flour. Mix for another 5 minutes on speed one. Then remove the dough and scrape off any sticking on the dough hook. Knead it lightly on the kitchen counter and put it in a lightly oiled bowl and leave in warm place for 1 hour.
3. Knock back the dough, once, and divide it into 20 pieces of about 55g (2oz) each. Form into balls and arrange on the prepared skillet and set aside for another 50-60 minutes or until doubled in size. Brush with the egg wash, then bake 25-30 minutes or until golden and cooked through.
4. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

Points to Note

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked rolls at 375ºF (190ºC), for 28 minutes.

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