1. First day: 2. Place pumpkin in a small saucepan and warm over low heat to a temperature of 105°-110°F. 3. Remove from heat and stir in brown sugar and yeast. 4. Let stand 10 minutes. 5. Place flour, salt, cinnamon, nutmeg and cloves in the food processor (use the dough blade if you have one) and process 10 seconds. 6. Add pumpkin mixture and eggs and process 30 seconds, stopping once to scrape bowl. 7. With machine running, add the butter and process 20 seconds. Dough will be very sticky. 8. Place dough in an oiled bowl. 9. Cover with oiled plastic wrap and let rise in a warm place until almost tripled in bulk, about 3 hours. 10. Punch down, using lightly floured hands. 11. Cover bowl tightly and refrigerate overnight. 12. Second day: 13. Generously grease 24 muffin cups. 14. Remove dough from refrigerator and place on a lightly floured surface. 15. Turn dough to coat with flour. 16. Divide dough into 24 portions and press into muffin cups. 17. Using sharp scissors, make a 1/4" deep cut in the top of each roll. 18. Cover with oiled plastic wrap and let rise until doubled in size, about 1 1/2-2 hours. 19. Preheat oven to 425°F. 20. Beat egg and salt together and brush over tops of rolls. Try not to let it run down the sides. 21. Place on center rack of oven and bake for 5 minutes. 22. Reduce heat to 350°F. 23. Bake 5 minutes more, or until browned. 24. Serve immediately, or cool and freeze. ---------------------------------------------------------------------------
Nutrition
Ingredients
