Autumn Pumpkin Dinner Rolls

Dinner Rolls:

• 2 3/4 cups all-purpose flour, divided (plus more if needed)
• 1/2 cup whole milk, warmed to 110°
• 1/2 cup pumpkin puree
• 1 large egg, room temperature
• 2 Tbsp butter, melted, plus more for topping
• 2 Tbsp brown sugar
• 2 tsp pumpkin pie spice
• 1 (1/4-oz) packet instant (rapid rise) yeast
• 1/2 tsp kosher salt

Serving:

• Melted butter and large flaked sea salt for topping
• Honey butter (optional)

In the bowl of a stand mixer fitted with dough hook attachment, combine 1 cup of flour with milk, pumpkin, egg, butter, sugar, pumpkin pie spice, yeast and kosher salt. Mix on low speed until flour is incorporated. Scrape down bowl. Increase speed to medium and mix dough for 2 minutes. Add another 1 cup flour and mix. Add remaining 3/4 cup flour 1/4 cup at a time and mix until combined and dough begins to form a ball. Dough should be sticky but pulling away from sides of bowl. Add more flour, 2 Tbsp. at a time, if needed.

Lightly flour work surface and turn out dough and knead until it comes together in a smooth ball, about 2 minutes. Divide dough in half. Wrap 1/2 in plastic wrap and refrigerate.

Preheat oven to 375°F. Prepare Autumn Treats pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan.

Divide dough that is out into 6 pieces. With floured fingers gently press each piece into the cavities of the pan. Cover with plastic wrap and let rise in a warm place 30-45 minutes or until dough reaches the top edge of the cavities. Bake for 15-20 minutes until tops are golden brown. Cool in pan for 10 minutes before inverting onto a cooling rack.

Remove reserved dough from refrigerator. Wash pan and spray with baking spray. Repeat steps for remaining dough and bake until golden brown. Best served warm. To serve warm, place all baked rolls on a baking sheet, brush with melted butter and sprinkle with flaky sea salt. Return to oven for 5 to 7 minutes. Serve with honey butter if desired.