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Pumpkin Dinner Rolls

34 cup whole milk, scalded
1 cup canned pumpkin puree
13 cup light brown sugar
13 cup white sugar
6 tablespoons butter
1 egg
1 teaspoon salt
12 ounce active dry yeast, 2 packs (plus 1 teaspoon sugar)
14 cup lukewarm water
5 cups all-purpose flour
15 -20 pecan halves, sliced into 3 vertical sections
14 cup melted butter (optional)


Pour hot milk in a mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree, salt to the milk and combine well. In a small bowl proof yeast in a lukewarm water with a teaspoon sugar. When it gets foamy add to the pumpkin mixture, and add the egg, mix well. Add in flour gradually and mix with a wooden spoon until well combined. The dough will be sticky. If using electric mixer, attach a dough hook and beat the mixture until the dough itself pulls from the side of the bowl. Turn the dough out to a wooden board dusted with a little flour. Knead with hand for 1 minute. Form the dough into a ball shape, place in a greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in volume, about 1 hours. Punch the dough to deflate and knead it for a few seconds on a wooden board. Cut the dough in half. Cut each half into about 15 pieces. Roll each piece into a ball shape with your hand. Flatten the piece with palm of your hand a little. Using a knife, give 8 cuts on the edge to mimic flower pedals but the leave center uncut. Poke the center with your finger to give a deep indentation, and repeat the same procedure to all the other pieces. Place them, 2" apart, on a baking pan lined with parchment paper or baking mat, and let them rise again to be doubled, about 45 minutes. Preheat oven 350 degrees F for 20 minutes. If the center indentation is not obvious on the rolls, poke them again with your finger. Brush with egg wash, if you wish, and bake for 9-12 minutes until the top gets slightly golden. Brush the rolls with melted butter or a little honey diluted with water to make it shine if you wish. Insert pecan slices on top to mimic pumpkin stem.

Source: www.food.com