No long ass blog post today people. Just a recipe! Enjoy.
- 1/2 cup warm water
- 2 tablespoons active dry yeast
- 1 tsp sugar
- 1/3 cup warm whole milk
- 1/3 cup maple syrup
- 2 large eggs, beaten
- 15 oz pumpkin puree
- 4 tablespoons unsalted butter, melted
- 2 cups white whole wheat flour
- 4 1/2 cups unbleached all-purpose flour + extra for kneading (I use King Arthur Flour)
- 1 1/2 tbs salt
In a small bowl mix, warm water, yeast and sugar together until everything has dissolved and allow to sit until the mixture has become foamy.
In the bowl of your electric mixer, add in your yeast mixture and the remaining ingredients.
Mix using your dough hook on medium low speed for about 6 minutes or until the dough is nice and elastic. If it becomes too sticky, add more flour. (Some days I need an additional 1 cup, other days it is fine depending on humidity.)
Turn dough out into a greased mixing bowl, cover with plastic wrap and place in a warm spot to rise. I like to place mine on the top of my stove, since it is typically always warm!
Once the dough has doubled in size (usually about one hour depending yeast brand and the temperature), turn out onto a lightly floured surface. Shape into rolls and place into lightly greased baking dishes. I yield about 12 large rolls.
Place rolls in a warm spot and allow to rise for a second time, until they double in size.
OPTIONAL: In a small bowl whisk 2 tbs of milk with 2 tbs maple syrup, brush over each roll.
Bake at 350 for about 20 minutes or until they are lightly browned on the tops.
Enjoy warm with butter.