Maple-Nutmeg Pumpkin Rolls

By bagmonster87

Ingredients

• 1/4 cup warm water (105 to 115)
• 4 1/2 cup flour
• 2 Tb plus 1/2 cup sugar
• 1 envelop dry yeast
• 1/2 cup milk
• 2 Tb butter
• 3/4 cup canned pumpkin
• 1/4 cup pure maple syrup
• 2 large eggs
• 1 tsp salt
• 3/4 tsp nutmeg

Preparation

Step 1

Stir ¼ cup warm water and yeast in large bowl of a heavy duty mixer until yeast dissolves. Mix in ¼ cup flour and 1 Tb sugar. Cover with plastic. Let stand in a warm draft free area until very foamy, about 45 minutes.
Bring milk and butter just to a simmer in medium saucepan. Remove from heat stir until butter melts. Cool 10 minutes. Add pumpkin, syrup, eggs, salt, nutmeg and remaining ¼ cup plus 1 Tb sugar and whisk to blend. Whisk pumpkin mixture into yeast mixture. Using heavy duty mixer fitted with dough hook mix in enough remaining flour to form a dough. Mix until smooth and elastic adding more flour if sticky about 5 minutes.
Cover bowl with plastic and clean towel let rise in warm draft-free area until doubled in volume 1 hour 30 minutes.
Grease 2 heavy baking sheet. Punch down dough and transfer to generously floured surface. Knead until smooth. Divide into 18 equal parts and shape into a ball, arrange balls on prepared baking sheets, spacing 2 inches apart. Cover and let rise until almost doubled about 45 minutes.
Bake rolls at 425F for about 15 minutes.