Pumpkin Beer Rolls

• Vegetarian

• Produce

  • 1 cup Pumpkin puree

• Baking & Spices

  • 1 envelope Active yeast, dry
  • 5 1/2 cups Flour
  • 2 tbsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 2 tbsp Sugar

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Dry milk, powder
  • 1/2 cup Milk

• Beer, Wine & Liquor

  • 2/3 cup Pumpkin beer

Found on jennifermeyering.com

Description

Directions

• In microwave safe bowl, add milk and microwave for about 20 seconds until milk is just warm, not hot. Stir in yeast and let sit for about 5 minutes, or until foamy.
• In the bowl of a stand mixer, with your dough hook, add flour, milk powder, salt, pumpkin pie spice, and sugar. Mix until just combined. Add the milk/yeast and beer and mix until combined.
• Add eggs, one at a time then add  pumpkin puree and butter and allow dough to knead until it forms a dough ball; about 8-10 minutes.
• Turn dough out onto plate or kitchen counter, then coat bowl with a little olive oil. Add dough ball back to bowl, cover with plastic wrap and let rise in warm place until doubled in size; about 1-2 hours.
• Punch down dough and knead for about 1 minute. Cut large ball into 16 equal pieces and roll each into a small dough ball. Place in baking dish that has been lightly coated with butter or nonstick cooking spray.
• Cover with plastic wrap and allow to rise again in warm area until doubled in size; another 1-2 hours.
• Once the rolls have doubled in size, preheat oven to 400° degrees F.
• In a small bowl, melt 2 Tbsp butter then brush tops of rolls and sprinkle with coarse salt.
• Bake at 400° F for 12-15 minutes or until golden brown.