Wonder if this dough would freeze well? Also, would doubling it mean also doubling the amount of yeast? These look yummy! Cannot wait to try!
INGREDIENTS:
Dough
- 1/3 cup milk
- 2 tablespoons unsalted butter
- 1 large egg
- 1/2 cup pumpkin puree
- 2 1/4 cups all-purpose flour (bread flour may be substituted; rolls will be firmer and chewier rather than softer and fluffier; you may only need 2 cups bread flour)
- 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
- 1 tablespoon granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt, optional and to taste
Honey Butter
- 2 tablespoons unsalted butter, melted
- 2 tablespoons honey
Tip: Combine equal parts softened butter (not melted) and honey, and whisk together until fluffy and combined for serving with the rolls