Pumpkin Milk Buns for Thanksgiving Leftover Sliders.
Serves: 8-9 Rolls
Ingredients
2 Tbsp. Water
½ Cup Organic Valley Grassmilk + 4 Tbsp. Grassmilk, divided
3 ½ Cups Flour + 2 Tbsp. Flour, divided
1 Packet of Instant Yeast
¼ Cup Sugar
⅓ Cup Pumpkin Puree
1 Tsp. Salt
2 Tbsp. Butter, Melted
1 Egg, plus more for egg wash
Instructions
In a small saucepan, combine 2 tablespoons of water, 4 tablespoons of Organic Valley Grassmilk, and 2 tablespoons of flour. Whisk together over medium heat for about 3 minutes, until sticky and well combined. Set aside to cool slightly.
In a stand mixer with a dough hook, combine ½ cup of Organic Valley Grassmilk, 3 ½ cups of flour, instant yeast, sugar, pumpkin puree, salt, melted butter, egg, and the warm flour mixture from the saucepan. Using the dough hook, combined the ingredients until a sticky dough forms.
Roll dough into a ball and place in a lightly greased bowl. Cover and rest the dough, allowing it rise for 1 hour.
Cut the risen dough into 8 or 9 pieces, roll into balls and place in a lightly greased 9” round baking dish. Cover the dish and let the rolls rise for another 45 minutes.
Preheat oven to 350 degrees. Using a pastry brush, lightly coat the top of the rolls with an egg wash. Bake rolls for 25 minutes. Cool slightly before serving.
Recipe by DomestikatedLife at https://domestikatedlife.com/2020/11/19/pumpkin-milk-buns-for-thanksgiving-leftover-sliders/