Pumpkin Cheddar Rolls

Ingredients

2 1/4 teaspoons (1 packet) instant yeast

1 cup whole milk, warmed to 110 degrees

1/4 cup granulated sugar

3 tablespoons unsalted butter, melted 

1/2 cup pumpkin puree

2 large eggs, divided

1 teaspoon salt

3 1/2 cups bread flour

2 cups Appel Farms Sharp Cheddar, shredded

Pepitas, for the “stems”

Instructions

In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, milk, and 2 tablespoons of the sugar.  Let rest for 5-10 minutes or until the yeast is bubbly.  Turn the mixer on low and add the remaining sugar, butter, pumpkin, and one egg.  Mix until combined.  Gradually add the flour, salt, and cheddar, alternating between the flour and cheddar.   Knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn the dough onto a lightly floured surface and knead by hand for 15 minutes to make a soft elastic dough.  Add flour one tablespoon at a time if needed to keep it from sticking.

Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45 minutes to 1 hour.

Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 16 equal pieces and shape into balls. Use the palm of your hand to flatten each ball slightly. With a pair of kitchen shears or sharp knife, cut 8 slices around each ball, being careful not to slice all the way into the center, to make the pumpkin shape. Place the rolls on a baking pan and cover.  Let rise until doubled in size, about 45 minutes to 1 hour.

Meanwhile, preheat the oven to 350°F.  In a small bowl beat the remaining egg with 2 teaspoons of water and brush all over the rolls. Bake the rolls for 15 to 20 minutes, or until golden brown. Immediately place a pepita into the center of each roll to make the “stem”.