Maple Pumpkin Whole Wheat Dinner Rolls

Steps

1. In a large bowl, whisk the whole wheat flour, bread flour, instant yeast, cinnamon and nutmeg, then whisk in the salt.
2. In another bowl, whisk the pumpkin, warm milk, water, maple syrup, egg and most of the melted butter, keeping a little butter back for brushing. Counting the water in the milk and pumpkin, the dough is about 75% hydration and 2% salt.
3. Pour the wet mixture into the flour and stir into a shaggy dough. Let it rest 10 minutes so the whole wheat flour can absorb the liquid.
4. Knead on a lightly floured counter for 8 to 10 minutes, until smooth, slightly tacky and springy.
5. Place in a lightly oiled bowl, cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
6. Grease a 9x13-inch pan. Divide the dough into 12 equal pieces, about 85 g each, and roll each into a tight ball by cupping it under your palm on the counter. Arrange in the pan.
7. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy, touching, and the dough springs back slowly when poked. Meanwhile heat the oven to 375°F (190°C).
8. Bake 18 to 22 minutes, until deep golden and the center of a roll reaches 190°F (88°C).
9. Brush the hot rolls with the reserved melted butter. Cool in the pan 5 minutes, then move to a rack and cool at least 15 minutes before pulling apart and serving.