How to Make Pumpkin Dinner Rolls!

Hello there! These pumpkin dinner rolls are so fluffy and delicious, and they would be a great addition to your Thanksgiving dinner! Just place them in a wicker basket lined with fabric for a festive and yummy centerpiece :-) Hope you enjoy the video, and leave requests for further videos below!

Recipe adapted from "Beyond Kimchee" (http://bit.ly/SchZNc)

Ingredients:
¾ cup scalded milk
6 T. butter, room temperature
1/3 cup white sugar
1/3 cup brown sugar
1 cup pumpkin puree
¼ cup lukewarm water
1 tsp. white sugar
2 packages active dry yeast
1 egg
5 cups flour
1 egg, beaten (for egg wash)
15 pecan halves

Directions:
1. In a small bowl, proof yeast by mixing together lukewarm water, 1 tsp sugar, and yeast. Set aside until foamy (about 5 minutes).
2. In the bowl of an electric mixer, mix together hot scalded milk and butter until butter melts. Add in sugars and pumpkin puree, mix well.
3. Add in yeast mixture and stir. Mix in egg.
4. (Slightly altered from video) Move bowl to electric mixer. With dough hook attachment and mixer on low speed, gradually add in flour one cup at a time. After adding in fifth cup, let mixer knead dough for about 5 minutes until dough separates from sides of bowl. This can be done by hand as well, just mix in flour and knead by hand for 6 minutes!
5. Transfer dough to floured work surface, and knead by hand for an additional minute. Form dough into a ball and place in large greased bowl. Let rise in warm area (try the inside of your oven with the light on) for about 1 hour or until doubled in size.
6. Punch down dough to stop rising, and place dough on floured work surface again. Divide dough in half, and roll each half into an 18 inch log. Cut log into thirds, and each third into fifths. Each log will produce about 15 medium size rolls.
7. Shape each roll into a ball, flatten slightly, and cut 8 slits about 1-1/2 inches long around the roll. Use your finger to make an indent in the center
7. Place on Silpat or parchment paper lined baking sheets about 2 inches apart, and let rise again for 45 minutes. Rolls should appear "puffy", if you let them rise in an area that is too hot they will spread out and become bumpy and flattened (this happened with the first batch I made -- don't make the same mistake!)
8. While rolls are rising, cut pecan halves in half lengthwise.
8. Once rolls are risen, brush with egg wash and place pecan half in center. Bake at 350 F for 9-12 minutes. For golden color on top, move rolls to top rack of oven for last 3 minutes.

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Music courtesy of Audio Network "Sour Apples" and "Clay Happy"