Ingredients (for 12 rolls or 1 loaf):
1 and 1/2 teaspoons of good Active Dry Yeast.
1 Tablespoon of sugar
1/2 cup of 110 degree (Fahrenheit) milk
About 4 cups of flour (add more as you need when kneading)
1 teaspoon of nutmeg
3/4 stick of butter
1 egg, beaten a bit
- Mix yeast and sugar into the milk and let the yeast grow for about 10 to 15 minutes.
- Combine all the dry ingredients into a bowl
- Chop the butter into bits and mix it into the dry ingredients
- Add the egg, pumpkin and foamy yeast mixture
- Mix everything together until its all combined
- Next, take the dough and knead it on a floured surface (and keep it floured on top and bottom to keep from sticking on you and the surface) for about 10 minutes.
- If you are in a hurry you can skip this step but your rolls might not be as good. Set the dough in a bowl and cover with a tea towel for about 1 hour (or until it doubles in size). Indeed, I was in a hurry and skipped this step so please comment if you include it and let me know how it turns out.
- Punch the dough down and separate into 12 balls.
- Place the balls on an oiled baking tray (or use a springform pan or glass baking dish) and let them rise for another 45 minutes.
- Bake the rolls for 30-40 minutes or until they just turn golden at 350 degrees Fahrenheit.