Yield: 24-36 rolls
Pumpkin Parkerhouse Rolls
Ingredients
- 1½ cups milk
- 6 tablespoons butter, cut into small pieces, plus an additional 4 tablespoons butter for brushing
- 1/3 cup brown sugar
- 1 package or 2 1/4 teaspoons Red Star Active Dry Yeast
- ½ cup warm water
- 2 large eggs, lightly beaten
- 1½ teaspoons salt
- 1 1/2 tablespoons pumpkin pie spice
- 1/2 cup pumpkin pureé
- 6-8 cups all-purpose flour
- Sea salt, honey, or maple syrup for topping/drizzling.
Instructions
- 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.
- 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.
- Add the rest of the flour, 1/2 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.)
- 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.
- 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.
- 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.
- 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.
- When rolls are done proofing, uncover and bake at 350F for 20-24 minutes, or until rolls are golden brown.
- Top with melted butter and sea salt, honey butter, or a drizzle of maple syrup. Serve warm.