This makes about 16 rolls. Printable Recipe from Google Drive
1/4 cup of butter (1/2 stick)
1/2 cup warm potato water (this is the water you boil your potatoes in) If
you don't have any potato water, you can use warm milk instead
2 1/4 tsp active dry yeast
4 cups all-purpose flour, you will need some more to roll the dough out
1/4 cup packed light or dark brown sugar
1/4 cup granulated sugar
1 tsp salt
1 1/2 tsp pumpkin pie spice
2/3 cups pumpkin puree, canned or homemade (smitten kitchen has a good
tutorial on making homemade)
1 large egg ( I prefer duck)
Oil for coating rising bowl
1/4 cup butter melted (1/2 stick)
3/4 cup light or dark brown sugar
1/4 cup granulated sugar
1 teaspoons ground cinnamon
Make your dough:
Melt your butter, you can do this in a microwave or on the stove. You
can brown the butter if you so desire. I am however too lazy to use a pan,
I just nuke it in the microwave! You will be melting butter for the filling
as well so keep your bowl/pan for melting handy. Set aside to cool
Add your yeast to your warm (not hot) potato water, set aside for 5+
minutes until it becomes foamy.
Combine flour, sugars, salts and spices in a mixing bowl.
Add your butter, yeast mixture,egg and pumpkin, mix until just combined.
Switch mixer to a dough hook and run it for 5 minutes on low. This is a
fairly sticky dough.
Scrape mixture into a large oiled bowl and cover, I used foil, you can use
plastic wrap or a towel too.
Put the bowl in a warm location to rise for about an hour until doubled.
Line a cake pan and a pie plate or other small dish with tin foil, this
helps get them out once baked. For me the recipe filled the cake pan and
there were about 4 rolls that went into the pie plate. If you have a bigger
cake pan you may not need the extra pie plate :)
Place dough on a generously floured surface. Using a rolling pin, roll it
into a 16x11 rectangle. This is not a precise measurement, just make a
guess and call it good :)
Melt the butter (1/4 Cup) and spread it on your rolled out dough.
Mix your filling mixture of sugars/spice together and then sprinkle on
top of the butter.
Roll your dough up, pinching the dough together at the seam.
Slice into roughly 1" rolls with a serrated knife.
Place the rolls in the pans, don't squish them together they need room to
rise some more.
Cover and let rise for another 45 minutes.
Remove cover and bake at 350 degrees for about 25 minutes.
In the original recipe there is a glaze, but these were already rich and
sweet enough so I didn't use the glaze.