• 1 (1/4-ounce) package active dry yeast
• 1/3 cups sugar, divided
• 3/4 cup milk, lukewarm
• 7 cups all-purpose flour
• 1 teaspoon fresh nutmeg, grated
• 1 teaspoon salt
• 1 1/2 sticks unsalted butter, cold and cut into small pieces
• 1 large egg, slightly beaten
• 2 cups pumpkin puree
• 1 large egg yolk only
• 1 tablespoon water

How to Make It:

Pour the yeast and 1 teaspoon of sugar into the lukewarm milk. Cover and allow to rest 5 minutes or until the mixture becomes foamy.

Place the flour in a large mixing bowl and add the remaining sugar, nutmeg. and salt. Add the butter pieces and mix with an electric mixer on low speed until the mixture becomes coarse.
Break the egg into the mixture and fold in the pumpkin puree.
Add the yeast mixture and work with your hands until a soft dough forms.

Place the dough on a flat and lightly-floured surface. Knead the dough for 8 minutes or until it has an elastic but smooth texture.
Add extra flour a little bit at a time if necessary to keep the dough from sticking to the surface.

Butter a large bowl on the bottom and up the sides. Form the dough into a ball and place in the bowl. Coat dough completely with butter. Cover the bowl and allow the dough to rise to twice its size, about 1 hour.

Divide the dough into 12 pieces. Thoroughly butter a spring form pan. Place the dough pieces in the pan. Cover and place in a warm area. Allow them to rise for 45 minutes.

Heat the oven temperature to 350 degrees.Place the egg yolk in a bowl, add the water, and whisk until combined. Brush the dough pieces all over with the egg wash. Bake the rolls 35 minutes or until a light golden brown.

Makes 12 servings