- 3/4 Cup whole milk, scalded
- 1 cup canned pumpkin puree
- 1/3 cup light brown sugar
- 1/3 cup white sugar
- 6 tablespoons butter
- 1 egg
- 1 teaspoon salt
- 2 packages active dry yeast, plus 1 teaspoon white sugar
- 1/4 cup lukewarm water
- 5 cups all-purpose flour
- 15-20 pecan halves, sliced into 3 vertical sections
- 1/4 cup melted butter, optional
1. Pour hot milk in a mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree, salt to the milk and combine well. In a small bowl, proof yeast in lukewarm water with a teaspoon of sugar. When it gets foamy add to the pumpkin mixture, and add the egg, mix well. Add in flour gradually and mix with a wooden spoon until well combined. The dough will be sticky.
2. If using electric mixer, attach a dough hook and beat the mixture until the dough itself pulls from the side of the bowl. Turn the dough out to a wooden board dusted with a little flour. Knead with hand for 1 minute. Form the dough into a ball shape, place in a greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in volume, about 1 hr.
3. Punch the dough to deflate and knead it for a few seconds on a Roul Pat. Cut the cough in half. Cut each half into about 15 pieces. Roll each piece into a ball shape with your hand. Flatten the piece with palm of your hand a little. Using a knife, give 8 cuts on the edge to mimic flower pedals but leave center uncut. Poke the center with your finger to give a deep indentation, and repeat the same procedure to all the other pieces.
4. Place them, 2 inches apart, on a Silpain or Silpat, and let them rise again to be doubled, about 45 minutes. Preheat oven to 350 degrees for 20 minutes. If the center indentation is not obvious on the rolls, poke them again with your finger. Brush with egg wash, if you wish, and bake for 9-12 minutes until the top gets slightly golden. Brush the rolls with melted butter or a little honey diluted with water to make it shine if you wish. Insert pecan slices on top to mimic pumpkin stem.