This recipe is adapted from Gourmet magazine (back when that still existed); the rolls are delicious and tender-perfect for Thanksgiving! 1/4 cup warm milk 3 T warm water 5 T unsalted butter, melted 2 t instant yeast 1 T honey 1/3 c canned pumpkin 1 egg plus 1 egg yolk 2 3/4 c all-purpose flour 1 1/2 t salt Egg wash: 1 egg beaten lightly plus 1 T water In the bowl of the mixer, stir together flour, salt and yeast. Stir together milk, water, butter, honey, pumpkin, egg and egg yolk and add to the flour mixture. Knead with dough hook for about 8 minutes until dough is smooth. It should have the consistency of moist, freshly opened Play-dough; if it doesn't add water just 1 teaspoon at a time. You want to avoid a dry, stiff dough. Transfer to a lightly oiled bowl; cover and let rise until doubled and very puffy. The recipe says 1 1/2 hours but it was a cold day and I keep my house cool so it took around 3 hours.* Turn dough out onto a lightly oiled counter (I spray cooking spray on t