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Perfect for Thanksgiving ~ Soft Pumpkin & Rosemary Dinner Rolls


It's been a crazy week with teaching classes on the weekend, creating recipes both the class and Thanksgiving dinner next weekend and having company from out of town that we've literally just dropped off at the airport.


As fun as this weekend's been, I know I'm late posting the best dinner rolls you can ever make this Thanksgiving.


It's a variation on my regular dinner rolls but so much more delicious with the lovely hint of rosemary in each bite and a lovely buttery-honey-rosemary glaze on each roll.


So without further ado, here goes!


PS: No food styled pic waiting for you either, just delicious rolls straight out of the oven! Happy Thanksgiving everyone and happy cooking! We're all going to be elbow deep in gravy and stuffing in just a few days!


Recipe for

Soft Pumpkin & Rosemary Dinner Rolls


Shopping list: Makes 16 dinner rolls

4 1/2 cups all purpose flour (plus 1/8-1/4 cup if needed) 1/4 cup sugar

2 large free-range/organic eggs

1-1/2 tsp table salt

6 tbs. unsalted butter, melted

3 tsp fresh rosemary, finely chopped

1 cup pumpkin puree (not pie filling)

1 tbs olive oil to grease the bowl

Proofing the yeast:

1/2 cup water

1/4 cup milk

3 tsp Active dry yeast

3 tsp sugar

To finish:

Honey Butter glaze

1/4 cup unsalted butter, room temperature

2 tbs. honey

Sea salt flakes to sprinkle

chopped rosemary

OR

unsalted softened butter

Sea salt flakes to sprinkle

chopped rosemary

Also, 1 large egg for egg wash



Preparation:

Proof the yeast: In a Pyrex dish, add the water & milk and microwave for 1 minute until warm. Meanwhile, measure the sugar and yeast in a bowl. Add to the warm milk and water mixture and stir to combine. Set aside for about 10 minutes until all foamy.  Cook's Tip: If this does not happen, toss and start over with a new batch of yeast.



Eggs: Beat in a bowl and set aside.

Dry ingredients: Using a stand mixer the dough hook attached, measure the flour and set aside.

Rosemary: Strip the leaves from the steam and chop and set aside.

Wet ingredients: In a Pyrex bowl, measure the butter and in the microwave, heat for a minute or so until melted. Add the pumpkin, sugar, salt, chopped rosemary and beaten eggs.