Pumpkin Rolls

So I know, its been like months since I've posted a new recipe!  I blame it on the combination of having a cute little baby around, AND trying to operate a new computer!  Anyways, I made these yummy pumpkin Rolls for BUNKO this month and not only did my mouth water over them, I had MANY people begging for the recipe so they could make them for Thanksgiving!  Aren't they just darling!!!  And they really don't take that much more time than rolling up plain old circle!!  I wish I would have taken pics during the process, but I've been soo out of the loop about blogging my food,  until THIS BLOGWORTHY yummy pumpkin roll!  Which of course I found on Pinterest with a way cooler picture than mine!

Yield 30 Rolls:

3/4 cup whole milk, scalded

1 cup canned pumpkin puree

1/3 cup light brown sugar

1/3 cup white sugar

6 tablespoons butter

1 egg

1 teaspoon salt

2 packages active dry yeast (1/2 ounces) plus 1 teaspoon white sugar

1/4 cup lukewarm water

5 cups all-purpose flour

15-20 pecan halves, sliced into 3 vertical sections

1/4 cup melted butter, optional

Directions

1. Pour hot milk in a mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree, salt to the milk and combine well.
2. In a small bowl proof yeast in a lukewarm water with a teaspoon sugar. When it gets foamy add to the pumpkin mixture, and add the egg, mix well.
3. Add in flour gradually until well combined. The dough will be sticky.
4. If using electric mixer, attach a dough hook and beat the mixture until the dough itself pulls from the side of the bowl.
5. Turn the dough out to your table or  board dusted with a little flour. Knead with hand for 1 minute. Form the dough into a ball shape, place in a greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in volume, about 1 hr.
6. Punch the dough to deflate and knead it for a few seconds on a board. Cut the dough in half. Cut each half into about 15 pieces.
7. Roll each piece into a ball shape with your hand. Flatten the piece with palm of your hand a little. Using a knife, give 8 cuts on the edge to mimic flower pedals but the leave center uncut.
8. Poke the center with your finger to give a deep indentation, and repeat the same procedure to all the other pieces.
9. Place them, 2" apart, on a baking pan lined with parchment paper or baking mat, and let them rise again to be doubled, about 45 minutes.
10. Preheat oven 350ºF for 20 minutes.
11. If the center indentation is not obvious on the rolls, poke them again with your finger.
12. Brush with egg wash, if you wish, and bake for 9-12 minutes until the top gets slightly golden.
13. Brush the rolls with melted butter or a little honey diluted with water to make it shine if you wish.
14. Insert pecan slices on top for your pumpkin stem.