YIELD:
serves 15-20
ACTIVE TIME:
30 minutes
TOTAL TIME:
2 hours

Ingredients

  • 3/4 cup hot milk
  • 1 cup canned pumpkin puree
  • 1/2 cup sugar
  • 6 tbsp butter
  • 1 egg
  • 1 tsp salt
  • 3 tbsp yeast plus 1 tsp sugar
  • 1/4 cup lukewarm water
  • 5 cups flour
  • 15-20 pecan halves
  • 1/4 cup melted butter, for brushing 

Directions

  1. Pour the hot milk in a mixing bowl, add butter and stir to melt. Add sugar, pumpkin puree, salt to the milk and stir until everything is combined. 
  2. In a small bowl add yeast, water and sugar. When it gets foamy add to the pumpkin mixture and add the egg. 
  3. Add the flour and mix with a wooden spoon until combined. The dough will be sticky.
  4. Turn the dough out to a wooden board dusted with a little flour. Knead and form the dough into a ball shape, place in a greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in volume, about 1 hour. 
  5. Knead the dough and cut it in 20-30 pieces.
  6. Roll each piece into a ball shape with your hand. Using a knife, give 6 cuts on the edge to mimic flower petals but leave the center uncut.
  7. Poke the center with your finger and put the pecans.
  8. Place them on a baking pan lined with parchment paper and let them rest for 30 minutes.
  9. Preheat oven 350ºF. 
  10. Brush with egg wash, and bake for 15- 20 minutes until golden.
  11. Brush the rolls with melted butter. 

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