Prep time: 15 minutes

Cook time: 25-30 minutes

Rest time: 2-3 hours

Materials:

• 3/4 cups whole milk (warmed)
• 1/3 cup sugar
• 1 packet (2 1/4 tsp) yeast
• 4 cups flour (more for dusting)
• 2 tsp cinnamon
• 2 tsp vanilla sugar or 1 tbsp. vanilla extract
• Pinch of salt
• 1 large egg
• 5 tbsp. unsalted butter (divided into 3 tbsp. & 2 tbsp) softened
• 1 cup pumpkin puree

Process:

1. Combine the warm milk, sugar and yeast. Mix and set aside to bloom.
2. In the bowl of a standing mixer add in the flour, pinch of salt, vanilla sugar and cinnamon. Mix to combine.
3. Add in the yeast mixture, 3 tbsp. softened butter, egg, and pumpkin puree.
4. Knead on medium/ low speed for 5-8 minutes or until the the dough starts to pull away from sides of the bowl. If you need to add flour, add 1-2 tbsp. at a time.
5. Pour the dough out onto a lightly floured surface and knead by hand to pull the dough together.
6. Place in a slightly oiled bowl, cover and place in a warm place for 60-90 minutes or until the mixture has doubled in size.
7. Grease a baking sheet (about 18 x 13 inches) with some neutral oil.
8. Once the dough has risen pour the dough out onto a lightly floured surface. Knead slightly into a ball.
9. Divide the ball into 4 equal pieces.
10. Take each piece and divide each piece into 4.
11. Roll each piece out into a ball and place on your baking sheet.
12. Continue to do this until you have 16 balls.
13. Cover and let rise for an additional 60-90 minutes.
14. Preheat the oven to 350 degrees.
15. Melt the remaining 2 tbsp. of unsalted butter and brush over the rolls.
16. Bake for 25-30 minutes or until rolls are fully cooked through.
17. Let cool completely. If you have butter remaining brush over the tops and enjoy!