Ingredients
Scale
- 3/8 cup milk
- 1/2 cup canned pumpkin puree
- 1/3 cup light brown sugar
- 3 Tablespoons butter
- 1 egg yolk
- 1/2 teaspoon salt
- 2 1/4 teaspoons active dry yeast (or 1 package)
- 2 cups bread flour
- 1/2 cup whole wheat flour
For the “stems”: about 10 pecan halves, broken or cut into vertical slices
Instructions
- Put all the ingredients except the pecans in the bread machine and set it on the dough setting.
- When the dough is done, shape it into a bunch of little balls, then flatten the balls slightly and cut several slits around the edges of the buns.
- If you have a little helper, have your helper poke holes in the center of the flowers (or use your pinky to poke the holes.
- They will like a bunch of flowers. Insert a pecan sliver into each of the holes in the center. You might need to poke some of them again to get the pecan to sit in there upright.
- Spray them with cooking spray and let them rise for about an hour or so or until they are doubled in size. Preheat the oven to 350, and bake for about 20 minutes or until they are golden brown. Spray with cooking spray or brush lightly with melted butter. Now they look more like pumpkins!
Notes
You can brush the rolls with egg wash before baking if you like. I had intended to do that, but forgot.