Pumpkin Nutmeg Dinner Rolls

Ingredients:

7g active dry yeast
75g sugar
180ml milk (lukewarm)
980g flour plus 150g extra
1 tsp freshly-grated nutmeg
1 tsp salt
150g unsalted butter, diced
1 large egg, lightly beaten
400g pumpkin purée (boil or steam the pumpkin, drain well then either mash or pass through a sieve)
egg wash (1 egg beaten with 1 tbsp water)

Method:

Combine the yeast, 1 tsp sugar and milk in a bowl, whisk to combine then cover and set aside for 5 minutes or until the mixture is frothy. Meanwhile, sift the flour, nutmeg and salt into a bowl and stir-in the remaining sugar to combine. Then add the butter and rub in with your fingers until the mixture resembles coarse breadcrumbs.

Add he egg, pumpkin purée and the yeast mixture and stir until it comes together as a dough. Turn this onto a lightly-floured surface and knead, adding as much of the extra flour as you need to prevent the dough from sticking. Continue kneading until the dough is soft and elastic (about 10 minutes) then form into a ball, place in a greased bowl (turn a few times to grease the dough) then cover with a damp cloth and set aside for 90 minutes to raise until doubled in volume.

Turn the dough onto a floured working surface, knock it back and knead lightly then divide into 12 equal portions and form these into round balls. Lightly grease these, place on well greased baking trays (so they're almost touching) and cover with a damp cloth. Set aside and allow the rolls to rise in a warm spot for a further 45 minutes, or until doubled in volume then brush with the egg wash and transfer to an oven pre-heated to 180°C and bake for about 45 minutes, or until baked a golden brown. Allow to cool slightly on the baking tray then transfer to a wire rack to cool completely.

These rolls will freeze well and, if frozen, can be wrapped in foil and heated in an oven pre-heated to 180°C for 25 minutes before serving warm.