Pumpkin dinner rolls

We love dinner rolls. And these are the best, fluffiest, cloud like dinner rolls that you can make. They are great any day, but perfect for Thanksgiving, and they are made with pumpkin. You don't need to roast your own, store bought pumpkin puree is just fine, and I prefer the one from Trader Joe's.

For this recipe you will need:

3 cups flour
1/2 cup of milk

3/4 cup of pumpkin puree

1 egg

1 stick of butter 113 gr (2/3 for the dough, 1/3 to brush the rolls)

1 teaspoon of yeast

1 tablespoon sugar

1 teaspoon salt

First, mix sugar, yeast and 1 tablespoon of flour with warmed milk. Stir and let it sit for about 10 min, until it gets foamy. Put 3 cups of flour with salt in your mixer bowl, add yeast mixture, 1 lightly beaten room temperature egg, pumpkin puree, and 2/3 of a stick of melted butter. Mix until all ingredients are incorporated, and mixture is wet but not sticky. If it's sticky, add tablespoon by tablespoon of flour at the time. Dough should form the ball and it will be very elastic after 5-8 min of kneading with mixer. Cover it with damp tablecloth and let it rise until it doubles.

Transfer it to a lightly floured work surface. It should be very supple and slightly sticky.

Flatten it with your hand and using a sharp knife divide the dough into 9 pieces. Gently fold the ends underneath and shape them in your hand. Transfer them to the lightly buttered baking tray, cover them with a towel and let them rise until they doubled in size.
Melt leftover 1/3 of a stick of butter, and brush them generously. Bake them in 360F for about 20-25 min.
Enjoy them warm with butter or for your thanksgiving dinner.

If you want to save some time, make them night before.
After you shape them cover the pan loosely with plastic wrap and refrigerate overnight. The buns fill rise slowly through the night.
In the morning, let the buns sit at the room temperature for one hour, or until the are fully risen. Brush them with melted butter, and bake them as usual.