Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Heat
Milk (3/4 cup)
to scalding hot, add
Butter (1/3 cup)
to melt and
Canned Pumpkin Purée (1 cup)
to mix in. Add the
Salt (1 tsp)
and stir everything well.
3.
Combine active
Active Dry Yeast (2 pckg)
,
Brown Sugar (1/3 cup)
,
Granulated Sugar (1/3 cup)
and
Water (4 Tbsp)
and let them bubble up. Add to the pumpkin mixture. Add an
Eggland's Best Classic Egg (1)
and mix well.
4.
Add the
All-Purpose Flour (5 cups)
and stir with a wooden spoon.
5.
Time to knead! I used my mixer to do the job. Knead until the dough pull itself from the side of the bowl, about 5 minutes.
6.
Dump the dough on the lightly floured surface and knead with your hand for 1 minute.
7.
Form the dough into a ball and place in a greased bowl. Cover and let it rise in a warm place until they get double in volume.
8.
Here is the beautifully risen dough. Love the deep yellow color!
9.
Give it a punch to deflate.
10.
Divide the dough in half. Roll each half to make a log and cut each log in 15 pieces or more if you prefer smaller rolls.
11.
Form each piece into a ball by pulling it together.
12.
Then press down a little with your hand.
13.
Using a knife, give 8 segments of cut on the edge but leave the center uncut. It'll look like a flower!
14.
Poke deeply into the center of pedal with your pinkie.
15.
Let them rise again. The center indentation somehow disappeared but you can always poke them again.
16.
Brush with egg wash to give it a golden look.
17.
Bake them in the 350 degrees F (180 degrees C) oven for 9-12 minutes. Don't over bake.
18.
Brush with melted
Butter (4 Tbsp)
to give them a little shine. Slice the
Pecan Halves (20)
to use as stems!
