Honey Butter Pumpkin Dinner Rolls
Honey Butter
  1. In a microwave-safe bowl, heat milk & butter about 45 seconds. Whisk until butter has melted smoothly into the milk; add egg, pumpkin puree & whisk again to combine. Heat again about 15 seconds to warm total mixture. In a large mixing bowl, add remaining dough ingredients along with pumpkin/milk mixture.
  2. Combine & knead dough on a lightly floured surface 5-8 minutes, until smooth & elastic. Grease bowl lightly, place dough in bowl & turn to grease all sides of dough ball. Cover with plastic wrap & allow to rise in a draft-free place until dough has doubled in bulk.
  3. Spray work surface with baking spray, punch dough down & turn onto surface. Divide dough into 10 equal portions; roll each into a ball. Place dough balls into a sprayed, 9 x 9-inch square pan; cover with plastic wrap & place in a draft-free area until doubled in bulk, about 45 minutes.
  4. Preheat oven to 375 F. In a small bowl, melt butter & add honey; stir to combine. Before baking, generously brush the rolls with honey butter; reserving any extra to brush on after baking.
  5. Bake 15-17 minutes or until puffed & golden. After removing from oven, brush with any remaining honey butter & allow to cool slightly before serving.
Recipe Notes
  • For some extra ‘butter’ to serve with rolls, whisk together equal parts softened butter & honey until fluffy.
  • MAKE AHEAD OPTION:   Once you have the rolls in the baking pan, cover with foil & place in refrigerator overnight. When ready to bake, bring the rolls to room temperature & allow to rise about 45 minutes before baking.