Ingredients
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3/4 cup whole milk
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1/4 cup granulated sugar
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1 (0.25 oz) packet active dry yeast
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2 tbsp canola oil, divided
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4 cups all-purpose flour, plus more for dusting
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3/4 cup pumpkin puree
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6 tbsp unsalted butter, softened and divided
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1 large egg
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2 tsp pumpkin pie spice
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1 tsp salt, plus more for sprinkling
Steps
1
To a medium microwave-safe bowl, add the milk. Microwave in 10-sec. intervals, until warm to the touch. To bowl, add the sugar and whisk to combine; sprinkle yeast on top. Let sit 5–10 min., until foamy. Brush inside of a large bowl with 1 tbsp oil; set aside.
2
To the bowl of a stand mixer fitted with a dough hook, add the flour, milk mixture, pumpkin purée, 3 tbsp butter, egg, pumpkin pie spice, and salt. Mix on medium-low 5–6 min., until dough forms a ball around hook, scraping down bowl if needed.
3
Transfer the dough to a lightly floured surface and knead a few times. Shape into a ball. Transfer dough to prepared greased bowl and turn to coat. Cover with a clean tea towel. Let rise at room temperature 1–1½ hours, until doubled in size.
4
Brush a 9x13-inch metal baking pan with remaining 1 tbsp oil. Transfer dough to work surface and divide into quarters with a knife or bench scraper. Divide each quarter into 4 equal-sized pieces (for a total of 16). Working with 1 dough piece at a time, shape into ball, tucking ends underneath. Roll in palm of hand to form smooth top and place in pan seam-side down, spacing evenly apart. Cover pan with tea towel and let rise at room temperature 1–1½ hours, until rolls have puffed and are touching.
5
Preheat oven to 350°F. Melt remaining 3 tbsp butter and brush over tops of rolls. Bake 25–30 min., until set. Loosen edges of rolls from pan with butter knife. Gently remove rolls with spatula. Just before serving, brush rolls with any remaining melted butter and sprinkle with salt, if desired. Serve warm.
