Soft & Pillowy Pumpkin Bread Rolls

This pumpkin bread rolls recipe is sponsored by the California Milk Advisory Board (@realcalifmilk). I love supporting local farms, and I use Real California Milk all the time in my recipes. The rolls are easy to make, and they’re so soft and fragrant. Everyone will love them!
If you buy milk in a half gallon or gallon-sized plastic milk jug, please remember to recycle the jug when you’ve finished drinking all the milk! Just pour it, cap it and bin it.The plastic that’s used for these jugs is recyclable, and you can check out bit.ly/3xcpq2u for more information about it. Let’s do our part to keep plastics out of landfills.
Ingredients
Dough
1/2 cup (115g) whole milk
1 tablespoon sugar
2 1/4 tsp (7g) active dry yeast
480g all-purpose flour (4 cups, measured with spoon and sweep method, see note below)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 teaspoon kosher salt (1/2 teaspoon table salt)
1/3 cup + 3 tablespoons (100g) granulated sugar
3/4 cup (195g) pumpkin puree
4 tablespoons (55g) unsalted butter, melted
1 large egg
Egg Wash
1 egg
1 tablespoon milk
Honey Butter Topping
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons honey
1/4 teaspoon salt
Directions
Heat milk in the microwave for 30 seconds, until it reaches 110ºF to 120ºF. Mix in 1 tbs sugar with the yeast and let it sit for a few minutes.
Whisk together the flour, cinnamon, ginger, nutmeg, cloves, salt, and sugar. Then add the milk and yeast mixture, pumpkin, melted butter, and egg.
Mix the dough on low until you don’t see much loose flour on the edges of the bowl. Increase the speed to medium-low and work the dough for 8 minutes.
Let the dough rise in a greased bowl, covered for an hour.
Punch down excess air in the dough and divide into 12 pieces. Line a 9x13-inch baking pan. Place the rolls inside the pan, cover it, and let the dough rise for another hour.
Preheat the oven to 350ºF. Position an oven rack to the middle position. Whisk the egg wash ingredients together. Then brush a thin layer of egg wash over the rolls. Bake the rolls for 23 to 25 minutes.
Melt the butter and honey for the honey butter topping. Add the salt and stir everything together. Brush the honey butter topping over the baked rolls.
After cooling the rolls in the pan for 10 minutes, transfer the rolls to a cooling rack. Enjoy!
NOTES
Spoon-and-sweep method: Use a fork to loosen the flour in your flour bag. Then, use a spoon to scoop flour into a measuring cup. Fill the measuring cup until it’s heaping with flour. Then level off the measuring cup with a knife. Here is my video illustrating this method of measuring flour: • How to Measure Flour (...

[@irmaallen6827]

Can’t wait to try this! Thank you!

[@Almondhayden]

I made this for my coworkers, it is absolutely amazing!! This recipe is one of the best and I will be making every fall!!

[@hellolisalin]

Yessss! Thank you!!

[@aa_tastykitchen9390]

Very beatiful👍🏻👌

[@hellolisalin]

Thanks!

[@raeannrossignol8916]

Could I use pumpkin pie spice instead of the separate spices? If so what would be the measurements? Thank you I can’t wait to make these for Christmas!!

[@hellolisalin]

Absolutely! I think 2 1/2 teaspoons should be good for the rolls!

[@jjjoysweet2160]

What is the exact measurements

[@elliotkim2349]

Can you add tangZhong also? If so how much would you suggest?

[@hellolisalin]

Yes, you can add tangzhong, but it's hard for me to determine off the top of my head because I haven't tried that method yet.

[@elliotkim2349]

@@hellolisalin i saw on recipes that for tanzhong its 1/4 cup milk, 2 tbsp flour, 2 tbsp water

[@hellolisalin]

@@elliotkim2349 I have a slightly different recipe for tangzhong, but what I meant to say is I don't know how you'd adjust the other ingredients. Honestly, as someone who makes bread recipes with tangzhong all the time, I didn't think it was necessary here. The pumpkin puree provides a lot of moisture

[@elliotkim2349]

@@hellolisalin would it give it a spongy texture?

[@hellolisalin]

@@elliotkim2349 Yes, though I'd say that kind of "spongy" texture is more noticeable in large loaves of bread, like my milk bread here: healthynibblesandbits.com/ultimate-guide-on-how-to-make-milk-bread/

[@carolsnowden9899]

What are the measurements for this recipe 🤔

[@hellolisalin]

It's all in the description of the video

[@Hchris101]

Where have all your subscribers gone

[@bevan313]

Could use the actually recipe