Pumpkin Dinner Rolls

I have been busy cutting up, and baking pumpkins to make puree. I like trying different recipes this time of year when the pumpkins are bountiful. The idea of shaping these dinner rolls into pumpkin shapes came from pinterest. At first I was going to make pumpkin butter horn rolls but I think this is a better look for the season. So fun to eat as you pull the sections apart. They are delicious served with butter, jam, or honey butter.

• 3/4 cup milk, scalded
• 2 tablespoons sugar
• 1/4 cup butter, softened
• 3/4 cup pumpkin, canned (I cook and puree my own)
• 1 egg, room temperature
• 1 teaspoon salt
• 2 teaspoons instant yeast
• 4 1/2 to 4 3/4 cups flour
• Egg wash, in a small bowl, whisk together an egg and 2 teaspoons water
• 14 pecan halves

1. In a mixing bowl, whisk together milk, sugar, butter, pumpkin, and egg until blended.
2. Stir in salt, yeast, and 4 cups of flour. Add the rest of the flour as needed and knead 5 minutes to make a smooth soft dough. It may be slightly sticky. Place in a greased bowl, cover and allow to rise for 1 hour in a warm place.
3. Punch down dough and divide into 14 equal pieces.
4. Roll each piece into a ball and place on a parchment lined pan, flatten each one slightly with your hand. Cut each ball into 8 slices, being careful not to slice all the way to the center. Cover and allow to rise until doubled in size, for 45 minutes.
5. Using the end of a wooden spoon poke an indentation into each roll. Brush with egg wash.
6. Bake in a 375º oven for 15 minutes. Remove from oven and place a sliced pecan in each indentation.
7. Yield: 14 rolls