3 cups unbleached all purpose flour
1 tsp. salt
4 tbsps. butter melted
2 eggs (1 for the dough, 1 for the egg wash)
3 tbsps. granulated sugar
2 1/4 tsps. active dry yeast
1 cup warm milk
(10-12 raw almonds for garnish)
Yields: 10-12 Rolls
Step 1: Place your dry ingredients into your mixer bowl and attach the dough hook, run on low speed for 30 seconds to evenly distribute your ingredients. Then add in your egg and run on low speed fir 1 minute. Melt your butter in the microwave, then add your milk to the butter in a measuring cup. Heat again for another 40 seconds until warm. Slowly pour in the butter/milk mixture until the dough comes together (sticky, not to dry but should pull away from the sides). Spray your bowl with canola oil, turning the dough to coat then cover with plastic wrap and a towel for 1 hour.
Step 2: Take small amount of dough (about the size of a ping pong ball) at a time, roll between your hands then lightly flatten. Take a knife and make 6 incisions into each roll, placing on a parchment paper lined baking sheet. When they have all been shaped cover with the same plastic wrap and a towel for 15 minutes. Pre-heat your oven to 350 degrees.
Step 3: Remove the plastic wrap and towel. Take the second egg with 2 tbsps. of cold water and whisk to create the egg wash. Using a pastry brush lightly brush each roll with the egg wash mixture. Bake for 15-18 minutes until the edges are golden brown.Step 4: Take a raw almond and place into the center of each roll to replicate the stem of the pumpkin. Enjoy!