Ingredients:

  • 3 ½ cups (420g) all-purpose flour, plus more for dusting
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon (5g) salt
  • 1 packet (7g) active dry yeast
  • 1 cup (240ml) whole milk, warmed to 110-115°F (43-46°C)
  • ¼ cup (57g) unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten
  • 1 teaspoon pumpkin pie spice
  • Baker's twine
  • 1 large egg, beaten (for egg wash)
  • Sesame seeds or Everything Bagel seasoning for topping (optional)
  • Fresh rosemary sprigs or pretzel sticks for stems (optional)

Instructions:

  1. In a large bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy. This step ensures your yeast is active.
  2. Add melted butter, beaten egg, pumpkin spice, and salt to the yeast mixture. Gradually add flour, mixing until a shaggy dough forms.
  3. Knead the dough on a lightly floured surface (or with a dough hook in a stand mixer) for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1.5 hours, or until doubled in size.
  5. Punch down the dough and divide it into 12 equal portions. Roll each portion into a smooth ball.
  6. Using kitchen twine, tie each ball into 6 sections, mimicking the ridges of a pumpkin. Do not tie too tightly; the dough needs room to rise.
  7. Place the tied dough balls on a baking sheet lined with parchment paper. Cover loosely and let rise for 1 hour.
  8. Preheat oven to 375°F (190°C). Brush the rolls with egg wash. Sprinkle with sesame seeds or Everything Bagel seasoning, if desired.
  9. Bake for 20-25 minutes, or until golden brown.
  10. Let the rolls cool slightly before carefully removing the twine. Add a rosemary sprig or pretzel stick to the center of each roll to resemble a stem. Don't remove the twine until they've cooled slightly, or the shape will collapse.