In a small bowl stir together the
Active Dry Yeast (1/2 Tbsp)
, 1/2 tsp of sugar, and
Water (1/2 cup)
. Let stand until yeast is foamy, about 5 minutes.
To make your pumpkin pie spice, combine
Ground Cinnamon (2 Tbsp)
Ground Ginger (1 Tbsp)
Ground Allspice (1 tsp)
Ground Cloves (1 tsp)
Ground Nutmeg (1 tsp)
. Store the mixture in an airtight jar.
In a large bowl whisk together the
Unbleached All Purpose Flour (6 cups)
Granulated Sugar (1 cup)
, 2 tsp of Pumpkin Pie Spice, and
Salt (3/4 tsp)
In a small saucepan, heat and stir
Milk (1 cup)
Butter (1/4 cup)
over medium-low heat until just warm 105-115 degrees F (40-45 degrees C) and the butter has melted.
Make a well in the center of the flour mixture, then add the yeast mixture, milk mixture,
Canned Pumpkin Purée (1 cup)
. Stir until a soft, batterlike dough forms, 1 to 2 minutes.
Transfer dough to a large, lightly greased storage container. Cover and chill overnight.
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.
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).
Preheat oven to 375 degrees F (190 degrees C).
Whisk together the egg yolk and 1 Tbsp of water. Brush the rolls with the yolk mixture. Sprinkle lightly with
Chopped Pecans (1/2 cup)
Bake for 18 to 20 minutes or until golden.
Cool slightly. Serve warm and Enjoy!