Cooking Instructions
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Step 1
In a small bowl stir together the
Active Dry Yeast (6 g)
, 1/2 tsp of sugar, and
Water (120 mL)
. Let stand until yeast is foamy, about 5 minutes.
Step 2
To make your pumpkin pie spice, combine
Ground Cinnamon (15 g)
,
Ground Ginger (7 g)
,
Ground Allspice (2 g)
,
Ground Cloves (2 g)
, and
Ground Nutmeg (2 g)
. Store the mixture in an airtight jar.
Step 3
In a large bowl whisk together the
Unbleached All Purpose Flour (750 g)
,
Granulated Sugar (200 g)
, 2 tsp of Pumpkin Pie Spice, and
Salt (5 g)
.
Step 4
In a small saucepan, heat and stir
Milk (240 mL)
and
Butter (60 g)
over medium-low heat until just warm 105-115 degrees F (40-45 degrees C) and the butter has melted.
Step 5
Make a well in the center of the flour mixture, then add the yeast mixture, milk mixture,
Canned Pumpkin Purée (225 g)
, and
Eggs (2)
. Stir until a soft, batterlike dough forms, 1 to 2 minutes.
Step 6
Transfer dough to a large, lightly greased storage container. Cover and chill overnight.
Step 7
Punch the dough down and turn it out onto a well-floured surface. Cover and let it rest for 10 minutes. Lightly grease two 13x9-inch baking pans.
Step 8
Shape the dough into 24 balls. Arrange in prepared pans. Cover and let rise in a warm place until nearly double in size (45 to 60 minutes).
Step 9
Preheat oven to 375 degrees F (190 degrees C).
Step 10
Whisk together the egg yolk and 1 Tbsp of water. Brush the rolls with the yolk mixture. Sprinkle lightly with
Chopped Pecans (55 g)
.
Step 11
Bake for 18 to 20 minutes or until golden.
Step 12
Cool slightly. Serve warm and Enjoy!
