Maple-pumpkin Dinner Rolls

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 16
• 2 1/2-3 cups all-purpose flour, divided
• 1/2 cup cornmeal
• cornmeal, for dusting
• 2 1/4 teaspoons fast rise yeast
• 1 1/2 teaspoons salt
• 2 tablespoons butter
• 3/4 cup canned pumpkin puree (nothing added)
• 3/4 cup milk (plus additional for brushing the rolls)
• 1/4 cup pure maple syrup

Recipe

• 1 in food processor, combine 2 cups of the flour, the cornmeal, yeast and salt; pulse to combine. (alternatively, in a medium bowl, whisk the ingredients together then proceed with the recipe using a stand mixer).
• 2 in small saucepan, melt the butter over low heat.
• 3 add the pumpkin puree, 3/4 cup milk and maple syrup.
• 4 stir over low heat just until very warm, about 120 f to 130 f on an instant-read thermometer.
• 5 add the warm pumpkin mixture to the dry ingredients and process or mix until thoroughly combined.
• 6 pulse or mix in enough of the remaining flour to make a soft, sticky dough that pulls away from the side of the bowl.
• 7 if using a processor, process for 2 minutes to knead.
• 8 if using a stand mixer, knead with a dough hook for about 5 minutes.
• 9 turn the dough out onto a lightly floured surface, shape into a ball, cover with plastic wrap and let stand for 10 minutes.
• 10 coat two baking sheets with cooking spray.
• 11 uncover the dough and cut it into 16 equal pieces.
• 12 in the palm of your hands, roll each piece into a smooth round ball.
• 13 set the balls 2 inches apart on the baking sheets and cover them loosely with plastic wrap.
• 14 let the rolls rise in a warm place until doubled in size, about 1-1 1/2 hours.
• 15 near the end of the rising time, place a rack in the upper third of the oven and preheat to 375 degrees f.
• 16 brush the tops of the rolls with milk and sprinkle with a dusting of cornmeal.
• 17 bake for 12-15 minutes, or until browned.
• 18 serve warm, or let cool and reheat before serving.