Milk Active dry yeast Pumpkin puree Butter Sugar Egg yolk Salt AP Flour Brown sugar Cinnamon
In small saucepan warm the milk up to 105°F. Once warm, combine in a large bowl, the milk and yeast. Stir to dissolve. Let stand 10 minutes or until foamy.
Add 1/2 cup of pumpkin, 3 tablespoons of butter, sugar, egg yolk, and salt to the yeast mixture. Beat with a mixer on medium speed until combined. We used our KitchenAid, but a hand mixer will also work.
Add half of the flour and continue mixing for 3 minutes. Once mixed, add the remaining flour. Once combined, shape dough into a ball. Place in a greased bowl, turning ball once to cover with grease.