Brush them gently with beaten egg for a nice shine and top them with coarse sea salt and pepitas for crunch. When the pan of rolls has doubled in size and almost filled the pan, they're ready to bake. The dough rises twice, once before it is formed into rolls and once after the rolls are in the pan. If there is still no visible action, toss the yeast and start over again with another packet of yeast.
If the mixture doesn't froth after 5 to 10 minutes, try warming it gently and wait a few more minutes. Before you mix a yeast dough, first bloom or activate the yeast in a warm, but not hot, liquid with enough sugar to get the yeast going. Start with a rich dough, with seasonal flavors such as apple cider and maple syrup. The recipe is uncomplicated, but what it does require is time.
Pumpkin dinner rolls, soft yeasty buns mixed with pure pumpkin puree, will be a hit at any meal. Cooler temps and gatherings with friends and family call for a return to favorite baking projects.
