Pumpkin Parkerhouse Rolls
Author: 
Yield: 24-36 rolls
 
Ingredients
  • 1½ cups milk
  • 6 tablespoons butter, cut into small pieces, plus an additional 4 tablespoons butter for brushing
  • ⅓ cup brown sugar
  • 1 package or 2¼ teaspoons Red Star Active Dry Yeast
  • ½ cup warm water
  • 2 large eggs, lightly beaten
  • 1½ teaspoons salt
  • 1½ tablespoons pumpkin pie spice
  • ½ cup pumpkin pureé
  • 6-8 cups all-purpose flour
  • Sea salt, honey, or maple syrup for topping/drizzling.
Instructions
  1. Warm up the milk with the butter on the stovetop or in the microwave until butter is melted. Set aside and allow to cool slightly.
  2. In the bowl of a stand mixer fitted with a paddle attachment, combine the yeast, brown sugar, salt, spices, and 4 cups of flour. Stir to combine. Add the eggs, pumpkin, water, and milk/butter mixture. Mix on medium-low speed until combined, and then switch to the dough hook.
  3. Add the rest of the flour, ½ cup at a time until the dough is less sticky and starts to pull away from the bowl. Knead until dough is soft and smooth. (I used 7.5 cups of flour total.)
  4. Oil a large bowl, place dough inside and clover with plastic wrap or a clean, damp towel. Allow dough to proof in a warm space for about an hour, or until dough as doubled in size.
  5. Punch down dough and roll out onto a floured surface to a large 12x16 inch rectangle (or so.) Divide the dough into equal rectangles, about 2x4 in size. (I divided mine into 32, but you could do 24-36 depending on how big you want them.
  6. Brush the rectangles with 2 tablespoons of melted butter, and fold in half, leaving a 1-inch gap on the bottom. Arrange rolls, flat side up on a quarter sheet pan or a 9x13 baking dish. Overlap them brick style as you fold the remaining rolls.
  7. Cover rolls and proof for 20-30 minutes more OR pop the whole pan in the fridge, bringing back out to room temp for 20-30 mins before baking.
  8. When rolls are done proofing, uncover and bake at 350F for 20-24 minutes, or until rolls are golden brown.
  9. Top with melted butter and sea salt, honey butter, or a drizzle of maple syrup. Serve warm.
Recipe by The Baker Chick at https://www.thebakerchick.com/pumpkin-parkerhouse-rolls/