Toasted leftover pumpkin-thyme rolls with hot pork sausage and whole berry cranberry sauce . . . oh, my!
Slow-rising Pumpkin-Thyme Rolls
(From the LA Times)
2 envelopes active dry yeast
1/4 cup warm water (110-115 degrees)
2 large eggs, at room temperature
1 cup canned pumpkin puree (NOT pie filling)
1 stick butter (1/4 pound) at room temperature
1/2 cup sugar
1 tablespoon minced fresh thyme (or 1 teaspoon dried)
2 teaspoons coarse salt (kosher or sea salt)
1/4 teaspoon cayenne pepper
3-4 cups all purpose flour
olive oil for greasing bowl
melted butter for greasing pans
Sprinkle yeast over warm water in large bowl and stir to dissolve. Beat in eggs, pumpkin, softened butter, sugar, thyme, salt, and cayenne.
Add three cups flour and beat till smooth, gradually adding more flour as needed to make a soft, sticky, but still manageable dough.
Oil a larger bowl and turn dough into it. Cover with a kitchen towel and let rise in a warm place till doubled (About 1- 1 1/2 hours) Punch dough down, cover tightly with plastic wrap, and refrigerate overnight.
Next day, grease two 8-inch cake pans with melted butter. Punch dough down again and shape into 18 round dinner rolls, arranging them in the pan with 1/2 inch between each. (Dough will be sticky so lightly butter your hand to facilitate handling.) Cover rolls with kitchen towel and let rise in a warm place till doubled in bulk (30 minutes or more.)
Preheat oven to 350. Bake rolls till browned, 20 - 25 minutes.