Pumpkin Poppy-seed Challah Rolls
Yield: 2 dozen rolls or 2 large loaves
2 tablespoons Active Dry Yeast
1 teaspoon Sugar
1 1/2 cup Very Warm Water
1/4 cup Butter melted (plus more for pans and brushing rolls)
1/2 cup Honey
4 Eggs
1 14oz can pureed Pumpkin
1 tablespoon Salt
Flour (I did 1/2 wheat 1/2 white)
Poppy-seed
Activate yeast in water with 1tsp sugar until foamy. Meanwhile, wisk together butter, honey, eggs, pumpkin, and salt until well combined add to yeast mixture. Stir in just enough flour, 1 cup at a time, to make smooth dough. Turn on to a lightly floured surface and Knead until soft and elastic (approximately 6 minutes). Place in greased bowl and allow to raise until double, about 1-1.5 hours. Once doubled preheat oven to 350. Form dough into rolls and place in buttered 9×13. Allow to double then brush with melted butter, sprinkle with poppy seed and bake until golden (16-22 minutes). Serve warm and enjoy! =)
“And Jesus said to them, “I am the bread of life. He who comes to Me shall never hunger, and he who believes in Me shall never thirst.”
John 6:35
