I think the first time I had these was at my wedding rehearsal...and I've been super lucky ever since to see them appear at various Beasley family get togethers. Warm from the oven, there is no way I'm stopping after just one...or two...
Actually, I purposely lose count (or purpose not to count), so who knows how many I really eat?!?
And the first time I heard what was in them, I was amazed. They don't taste pumpkin-y, but something about that pumpkin makes them super delish, moist, fluffy, delectable...okay. Gotta' stop. My mouth is watering!
1 cup pumpkin
1.5 cups warm water
3/4 tablespoons yeast
1/4 cup butter, room temperature
1/2 cup honey
1/2 tablespoon salt
5-6 1/2 cups flour (I use a mixture of wheat and white)
Add yeast to the warm water then mix in 1 1/2 cups flour. Add butter, pumpkin, honey, and salt and mix till well blended. Slowly add the rest of the flour a cup at a time (or until dough is no longer sticky and pulls away from the edges of the bowl). Knead for five minutes, then cover and let it rise for 30 minutes (or until doubled in size).
Form dough into golf ball sized portions. With a knife, take a slab of butter and 'smash' it it in the top of the roll then fold the edge of the dough over it (this should take an additional 1/4 cup butter, depending on how sparing or generous you are with your butter slices!) Place on baking sheet. Let rise for thirty minutes or until doubled in size. Bake in preheated 350 degree oven for 14-15 minutes.