A Pumpkin Day at Linderhof

It was a pumpkin kind of day in Linderhof's kitchen

I had a potluck to go to tonight

And I wanted a seasonal recipe

And this yeast roll with the addition of pumpkin

seemed to fit the bill

Shaped like little pumpkins

with a pecan for the stem

 And served with a cinnamon honey butter

They were great tonight

And would be a good bread choice for Thanksgiving dinner!

But before the rolls,

I made

Seven mini loaves of pumpkin bread for gifts

Plus a tin of pumpkin gems for tea

It's October

October is pumpkin

It was a pumpkin day at Linderhof!

Pumpkin Yeast Rolls 

with Cinnamon Honey Butter

Yield: 15 bread rolls For the bread: 1 packet (2 1/4 teaspoons) instant yeast 1 cup whole milk, scalded and cooled to lukewarm 1/4 cup granulated sugar 3 tablespoons (1 1/2 ounces or 43 grams) unsalted butter, melted  1/2 cup (4 ounces or 113 grams) pumpkin puree 2 large eggs, divided 1 teaspoon salt 3 3/4 cups (16.88 ounces or 479 grams) all-purpose flour Sliced pecan pieces, for the "stems" For the butter: 1 stick (4 ounces) unsalted butter, at room temperature 1/4 cup powdered sugar 1/4 cup honey 1 teaspoon ground cinnamon DIRECTIONS: For the bread rolls: In the bowl of an electric mixer fitted with the dough hook attachment,  stir the yeast, milk, sugar, butter, one egg and salt until well combined. Gradually add the flour and knead on medium low speed until the  dough pulls away from the side of the mixer and let the dough rest for   3 to 5 minutes.    Continue to knead the dough on medium low speed   for 5 minutes or until dough is soft and smooth.    If it seems too sticky,  add more flour, 1 tablespoon at a time. Transfer the dough to a large greased bowl.     Cover the bowl with plastic wrap and let the dough rise until doubled, 45 minutes to 1 hour. Punch the dough down and turn it out onto a lightly floured work surface.     Divide the dough into 15 equal portions and shape into balls.     Using the palm of your hand to flatten each ball slightly.     With a paring knife, cut 8 slices around each ball,  being careful not to cut into the center, to make the pumpkin shape.    Cover and let rise until doubled in size, about 45 minutes to 1 hour. Meanwhile, preheat the oven to 350.     Using the wooden end of a small utensil or your finger to poke an identation in the center of each roll to create a space for the "stem".     In a small bowl, beat the remaining egg with 2 teaspoons of water and brush the top of the rolls.      Bake the rolls fro 15 to 20 minutes or until golden brown. Place a sliced pecan piece into the indentation of each roll. For the cinnamon butter: In the bowl of an electric mixer fitted with the whisk attachment,  beat the butter for 30 seconds, or until pale in color.  Add the powdered sugar, honey, and cinnamon and beat until well combined,  light, and fluffy, about 1 to 2 minutes.  Serve immediately or store, covered, in the fridge for up to 1 week.  Bring to room temperature before serving. Serve the rolls warm with the cinnamon butter. It's Friday and I'm sharing my pumpkin goodies with Michael at Rattlebridge Farm  for Foodie Friday