Pumpkin Bread Rolls

1 cup warm water

14 g. active dry yeast

1/4 cup sugar divided

60 g. butter melted

1 large egg

1/2 cup pumpkin puree

4 cups all purpose flour

1 teaspoons salt

In a  small bowl, stir warm water together with yeast and 1

teaspoon sugar. Set aside 10 minutes to proof. In a large bowl, add

remaining sugar, melted butter, egg and pumpkin. Stir to combine,

then add in the proofed yeast mixture. Using a large spoon, stir in

4 cups of all purpose flour. Add flour as needed until it is smooth.

It should feel tacky, but not stick to your hands.

Place dough into a well greased bowl and roll around to coat. Cover with

a kitchen towel and let rise 1 hour or until doubled in size.

While Dough is rising, cut 48-26 cm long pieces of kitchen twine. Add to

a bowl and toss with vegetable oil generously. Remove dough from bowl

and cut into two even pieces. Replace one half back into the bowl and cover.

Using a bench scraper or knife, evenly cut dough into six pieces. Take one

piece of dough and form a smooth, round ball. Arrange four oiled strings

to form a star.

Place dough ball into the center of the strings, smooth side down. String

by string, tie each string into a snug double knot across the bottom. Tie it

so it is tight, but not tight enough to make the dough bulge. Snip any extra

ends after tying. Place rolls knot side down onto prepared baking sheets.

Continue this process until all pumpkin rolls have been formed. Cover

rolls gently with plastic wrap and rise 30 minutes or so. Preheat oven to

175 c. With a preheated oven ready to go, transfer the puffed pumpkin

bread rolls to the oven and bake 15-20 minutes or until golden brown.