Tis the Season for Pumpkin

Tonight is our 17th Annual Friends Thanksgiving. It started when several of our friends returned from college vegetarians and complained about their trek to family feasts where every item was made using animal proteins. "Even the mashed potatoes are made with chicken broth," one friend lamented. They described sad plates heaping with carrot sticks and pickles.

We decided to get together the Saturday before the holiday to make a vegetarian version of Thanksgiving. A tradition was born, and while the early years were vegan, gradually we Meat Eaters added cheese, butter, and eggs to the menu. Eventually, fish became a welcome guest.

One friend's daughter still talks about the pumpkin rolls and spicy butter that always used to adorn our table. For some reason we've fallen away from that old favorite, but this year as per Friend's Daughter's request we've added them back to our dinner.

This time of year everything is on fast forward. Making yeast rolls forces us to slow down and enjoy the rituals of the season.  This recipe is great for making the day or night ahead of serving, as the dough can rest overnight. If your house is particularly warm and humid, you'll want to rest the dough overnight in your refrigerator. If you are lucky enough to live with a bit of chilly draft, this dough can set out on the counter until you are ready to dig in and shape your rolls.

Pumpkin Rolls
Makes 32 rolls1 stick butter, melted
1 cup prepared pumpkin
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
Zest from half an orange
1 cup sour cream
2 eggs
1 cup milk, warm to 110 degrees or lower
4 tablespoons brown sugar
1 package yeast
1 teaspoon salt
7 cups flour
Olive oil
Several tablespoons cream, for brushing on rolls before baking

Combine well butter, pumpkin, spices, zest, and sour cream in large mixing bowl.

In small bowl combine milk, sugar, and yeast. Allow to foam, about 5 minutes.

Add milk-yeast to pumpkin mixture. Stir in salt and 5-6 cups of the flour all at once. If using stand up mixer, use dough hook attachment and knead dough on slow speed. Gradually add additional flour until wet sticky dough forms. If kneading by hand, pour dough on to well floured board and knead in additional flour.

Shape dough into large ball and place in well oiled bowl. Turn dough so that it is completely covered in oil. Cover bowl with plastic wrap or towel. Set aside until doubled. Gently fold dough down, back into bowl. Cover surface of dough with plastic wrap and let rest at least 2 hours or up to 24 hours.

Divide dough into 4 batches, and on floured board cut each batch into 8 pieces. Shape each piece into round bun, tucking outside dough underneath the roll. Place on well-greased baking sheets. Cover and let rest 2 hours.

Brush top of each roll with cream. Bake in preheated 400 degree oven until rolls are golden, about 10-15 minutes. Serve warm with Spicy Butter.

Spicy Butter
1 1/2 sticks butter
Juice and zest from half an orange
1 tablespoon brown sugar
1 teaspoon Sriracha
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves

Combine all ingredients until well incorporated.