Pumpkin Cloverleaf Rolls

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 the counter); this method is best so that you don't introduce additional flour that can make the rolls difficult to shape and tough. Spray a 12 cup muffin tin with cooking spray as well.

To shape the dough you can do it one of two ways:

1. The easy way: 

Using a bench scraper or knife, cut the dough in half and then cut each half into 6 pieces for a total of 12 pieces. Shape each piece into a ball by cupping your hand over the ball and pushing against the counter while rolling in a circular motion. 

2. The more work but prettier way:

Cut the dough into 36 pieces- do this math any way that you see fit. Then follow the same instructions above to make small balls of dough; place three in each muffin tin.

Allow the rolls to rise for 1-1 1/2 hours or until well above the rim of the muffin tin. Again, be patient- it may take a little longer than that. Or maybe not.

While the rolls are rising, preheat the oven to 375º; before baking, brush the tops lightly with the egg wash and bake for about 20 minutes.

*Rising time for dough is not an exact science; sometimes it can be much faster than the recipe states and other times it can take much longer. Use the times given only as a guideline.