Ingredients
For the Rolls
- 1 packet rapid rise yeast
- 1/4 c warm water
- 1 1/4c Wallaby’s Whole Milk Vanilla Greek yogurt
- 1 cup pumpkin puree
- 2 large eggs, room temp
- 6 Tbsps unsalted butter, melted + cooled
- 1 tsp vanilla extract
- 4 cups all-purpose flour
- 2 cups bread flour
- 1-2 tsps pumpkin spice blend
- 1 tsp sea salt
- about 1/3 cup of pumpkin butter
- ½ c organic brown sugar + 1 Tbsp
For the icing
- 1 c Wallaby Whole Milk Vanilla Greek yogurt
- 1 c of powdered sugar
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Preparation
Step 1
Combine yeast, 1 tbsp brown sugar and warm water into a medium bowl, mix and let yeast activate/foam (about 10 min).
Step 2
Add in Wallaby’s yogurt, warm melted butter and whisk until combined. Whisk in eggs, pumpkin puree, and vanilla extract.
Step 3
In a separate large bowl, add in your dry ingredients, the flours, salt, and pumpkin spice. Slowly incorporate the wet ingredients to dry, a stand mixer works best but you can mix then knead with hands! Let dough rise for 1 hour
Step 4
Roll out your dough and for the filling spread pumpkin butter with about 1/2 c brown sugar. Roll in your dough & use floss to cut about 1-inch rolls.
Step 5
Place in an oiled dish & bake for 35-40 at 370°F.
Recipe By: Kyra Hungerford @kyrasgoodeats
Shop the recipe!
Step 1
Combine yeast, 1 tbsp brown sugar and warm water into a medium bowl, mix and let yeast activate/foam (about 10 min).
Step 2
Add in Wallaby’s yogurt, warm melted butter and whisk until combined. Whisk in eggs, pumpkin puree, and vanilla extract.
Step 3
In a separate large bowl, add in your dry ingredients, the flours, salt, and pumpkin spice. Slowly incorporate the wet ingredients to dry, a stand mixer works best but you can mix then knead with hands! Let dough rise for 1 hour
Step 4
Roll out your dough and for the filling spread pumpkin butter with about 1/2 c brown sugar. Roll in your dough & use floss to cut about 1-inch rolls.
Step 5
Place in an oiled dish & bake for 35-40 at 370°F.
Recipe By: Kyra Hungerford @kyrasgoodeats
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