BREAD-Pumpkin Bread Rolls with Cinnamon Butter

handletheheat.com

Susan Blackwood

subheading: For the bread:

1 packet (2 ¼ teaspoons) instant yeast

1 cup whole milk, scalded and cooled to lukewarm

¼ cup (50 grams) granulated sugar

3 tablespoons (43 grams) unsalted butter, melted

½ cup (113 grams) pumpkin puree

1 large egg

1 teaspoon salt

3 ¾ cups (476 grams) all-purpose flour

Sliced pecan pieces, for the “stems”

subheading: For the butter:

1 stick (113 grams) unsalted butter, at room temperature

¼ cup (31 grams) powdered sugar

¼ cup (84 grams) honey

1 teaspoon ground cinnamon

subheading: To finish:

1 large egg

Directions at handletheheat.com

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