Easy Pumpkin Dinner Rolls
butter,for greasing 5 cups flour cake 21/2 teaspoons instant dried yeast 1 teaspoon salt 1/4 cup brown sugar 1 cup pumpkin, cooked and mashed 2 eggs 1/4 cup butter, melted 1/2 cup water,lukewarm
1 egg, whisked
1 cup butter,soft 1/4 cup fresh sage, roughly chopped leaves of 1 rosemary sprig,roughly chopped sea salt, pinch
Preheat the oven to 360F
Grease an ovenproof dish, baking sheet or ovenproof pan well with butter and line with baking
DOUGH Mix the flour, yeast, salt and sugar in a large mixing bowl.
In a separate jug, beat the rest of the ingredients together and add to the flour mixture.
Mix well, then knead until a soft dough forms – adding the extra water if necessary.
Transfer the dough to a clean bowl, cover with a tea towel and set aside in a warm place
to rise for about 1 hour or until doubled in volume.
Knock back the dough and shape into 10-12 rolls.
Arrange the rolls closely together on the prepared dish, baking sheet or pan, cover and set aside to rise for another 30 minutes.
TO FINISH Lightly brush the rolls with the egg and bake for 15-20 minutes or until golden brown and done.
BUTTER Mix the butter, herbs and salt and serve with the warm rolls.