Pumpkin Dinner Rolls

Ingredients:

1/2 Cup warm water

1 tablespoon instant dry yeast

1/3 cup sugar

1 cup warm milk

2 eggs

3 tablespoons melted butter

1 15oz can pumpkin puree

About 7 cups flour

Add the water and yeast to the bowl of a stand mixer. While the yeast is blooming heat the butter and milk together in a glass pitcher. I do 1 1/2 minutes in my microwave. Add the sugar, egg and butter/milk mixture to the yeast. Add the pumpkin puree and start mixing using a dough hook attachment. Add the flour one cup at a time until you have added 6 1/2 cups. Mix for one minute and then check the texture of the dough. It should be tacky, but not wet or sticky. If needed, add 1/4 cup flour at a time until it reaches the correct texture. Knead the dough for 5 minutes on medium low speed. Cover and let the dough rise until doubled, about 1 1/2 hours.

Dump the dough onto a floured surface and separate into 24 equal portions. roll into balls, pinching the seam at the bottom. Place on a parchment lined baking sheet.

Cover with a tea towel and let the rolls rise and get nice and puffy, at least 1 hour. when you gently poke the side of the dough the imprint should just barely fill back in.

Bake at 350 degrees for 15-20 minutes, until golden and cooked through. Brush with softened butter and sprinkle with flaky salt.