Pumpkin Rolls

By srumbel

Ingredients

• 4- 4 1/2 cups all purpose flour
• 1 cup grated Parmesan cheese, divided
• 1/4 cup sugar
• 2 1/2 teaspoons active dry yeast
• 1 1/2 teaspoons minced fresh rosemary
• 1 teaspoon salt
• 3/4 cup very warm milk (120 degrees F)
• 3/4 cup canned pumpkin
• 1/4 cup butter, melted
• 2 eggs, lightly beaten

Preparation

Step 1

Instructions
In the bowl of your stand mixer with the paddle attachment combine the flour, ¾ cup Parmesan cheese, sugar, yeast, rosemary and salt. Add in the milk, pumpkin, butter and eggs. Mix on low speed just until everything starts to combine then switch to the dough hood. Kneed on a low speed for 5-8 minutes. Cover and let rest in a warm place until double in size.
Lighty grease a 9x13 inch baking pan. Punch dough down then with lightly oiled hands shape dough into 20 rolls and place in prepared pan. Cover and let rise in a warm place until doubled in size. Preheat oven to 350 degrees F. Sprinkle the tops of the rolls with reserved Parmesan cheese and bake for 20-25 minutes or until lightly browned.