Pumpkin Bread Rolls with Cinnamon Butter
www.handletheheat.com
www.handletheheat.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 1 packet (2 1/4 teaspoons) instant yeast
  • 1 cup whole milk, scalded and cooled to lukewarm
  • 1/4 cup (50 grams) granulated sugar
  • 3 tablespoons (43 grams) unsalted butter, melted
  • 1/2 cup (113 grams) pumpkin puree
  • 2 large eggs, divided
  • 1 teaspoon salt
  • 3 3/4 cups (476 grams) all-purpose flour
  • Sliced pecan pieces, for the “stems”
  • 1 stick (113 grams) unsalted butter, at room temperature
  • 1/4 cup (31 grams) powdered sugar
  • 1/4 cup (84 grams) honey
  • 1 teaspoon ground cinnamon
  • 1 packet (2 1/4 teaspoons) instant yeast 1 cup whole milk, scalded and cooled to lukewarm 1/4 cup (50 grams) granulated sugar 3 tablespoons (43 grams) unsalted butter, melted 1/2 cup (113 grams) pumpkin puree 2 large eggs, divided 1 teaspoon salt 3 3/4 cups (476 grams) all-purpose flour Sliced pecan pieces, for the “stems”
  • 1 stick (113 grams) unsalted butter, at room temperature 1/4 cup (31 grams) powdered sugar 1/4 cup (84 grams) honey 1 teaspoon ground cinnamon

Instructions

Comments

Log in or Register to write a comment.