Ingredients
2.5 tsp. dry yeast
1/3 cup granulated sugar
3/4 cup whole milk, warm
7-8 cups bread flour
2-3 tbsp. chopped fresh rosemary
1 tsp. ground nutmeg
1.5 tsp. kosher salt
3/4 cup extra virgin olive oil
2 large eggs (one for recipe, one for glaze)
2 cups fresh pumpkin puree (one 15 oz. can)
Preparation
Mix the wet ingredients in a mixer. Add the dry ingredients until a soft dough forms. Knead for 8-10 minutes. Let rise for 1 to 1.5 hours.
Punch down dough, 2nd rise for 45 minutes.
Preheat oven to 375 degrees.
Divide the dough in half. Roll out the dough into a log shape. Cut that in half. Then cut each half of that log into 6 pieces for a total of 12 pieces per half the dough/ 24 rolls per recipe.
Tuck and roll and tighten each roll, placing it on a baking sheet, (8-10 rolls per baking sheet) lined with parchment paper or silicone mats.
When all rolls are placed, mix your remaining egg for the glaze. Using a pastry brush, coat the tops/sides of all the rolls. After glazing, cut around the outside of each roll 6 times with kitchen shears.
Place the rolls in the oven and bake until they reach 200 degrees (or are golden and hollow to the tap on the bottom).
These will have a brioche type consistency due to the high oil content.
