Yep. That's right. Pumpkin dinner rolls. One pan sweet (only slightly) and the other pan savory. Does it get better than that?
So these are headed to Thanksgiving dinner tomorrow. And to keep myself from eating a whole bunch and showing up with pans missing many rolls I put them in the freezer. But I have been thinking about them since Sunday. And when ever I pull open the freezer I see the two packages wrapped in foil and I can wait to eat them! Last night I actually considered busting a package open and warming a couple of rolls up in the oven, then I thought of the looks I would get turning up with what was once clearly a round pan full of rolls with gaps. So I left them where they were. Lucky for the rolls.
I came across this recipe by accident and because I love pumpkin I thought I would give them a try. The original recipe was for giant rolls made in a spring form pan. I can only imaging how huge they would be. Hamburger bun size. And while that would be wonderful for making leftover turkey sandwiches on it isn't really the best when you want to sample all of the great flavors available on Thanksgiving. If you have time to get out today, and you aren't in the middle of a snow storm, and you have the time to make these I would highly recommend them. And everyone at your Thanksgiving table tomorrow will thank you.
So here we go. Patience is the name of the game.
Adapted from Gourmet October 1991
1/4 oz. package active dry yeast
1/3 cup sugar
3/4 cup milk, heated to lukewarm
7 to 8 cups all-purpose flour
1 tsp freshly grated nutmeg
1 tsp salt
1 1/4 sticks cold unsalted butter, cut into small bits
1 large whole egg, beaten lightly
16 oz can pumpkin puree
an egg wash made by beating 1 large egg yolk with 1 Tbls water