Supplies
Skillet Pumpkin Rolls
- 1/3 cup milk
- 2 tablespoons unsalted butter
- 1 large egg
- 1/2 cup pumpkin purée
- 1/2 teaspoon nutmeg
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 2 1/4 cups all-purpose flour
Honey Sage Brown Butter
- 3 tablespoons butter,
- 3 tablespoons honey
- Fresh sage leaves to taste
Steps
Skillet Pumpkin Rolls
- Add active dry yeast and sugar to warmed milk. Mix well until the yeast and sugar dissolves, and set aside for about 10 minutes until foamy.
- In a mixing bowl, combine 1 tablespoons melted butter, pumpkin purée, egg, and yeast mixture until smooth.
- In a separate bowl, combine flour, nutmeg, and salt.
- Using a mixer with a dough hook, gradually add the dry ingredients into the wet. Mix on medium-low for about 8-10 minutes.
- Turn dough out into a large, lightly greased bowl. Make sure all dough surfaces are greased and cover with a clean kitchen towel.
- Place bowl in a warm spot, and allow to rise for about 1 1/2 - 2 hours.
- When the dough has doubled in size, gently punch it down and place on an oiled surface. Divide dough into 12 equally-sized portions, and roll each one into a ball.
- Place dough balls into a well greased cast iron skillet. Cover loosely with foil, and place in a warm spot to allow the dough for a second time. Should take about 45-50 minutes.
Honey Sage Brown Butter
- When the dough is almost done with the second rise, preheat oven to 375°F.
- In a saucepan, add 3 tablespoons butter and whole sage leaves.
- On medium-low heat, cook it until the butter begins to brown and smells nutty. Remove from heat and stir in honey.
- Generously brush the rolls with the butter. Bake for about 15-18 minutes or until golden brown.