Step 1

In a large bowl stir together the warm water, yeast, and sugar. Let sit for 5-10 minutes to activate the yeast. Once the yeast has foamed, stir in the maple syrup, salt, oil, and pumpkin puree.

Step 2

Now, mix in 2 cups of flour until fully incorporated. Then mix in another 1 cup of flour for a total of 3 cups.

Step 3

Use the last cup of flour to dust your hands and the dough throughout the kneading process. Lightly knead the dough until a slightly sticky dough ball forms, this should take about 2-3 minutes. (You may not need the full cup of flour. I use anywhere from 1/4-3/4 cups of it.)

Step 4

Once the dough comes together shape it into a ball. Then, lightly coat the bowl and the dough with a bit of oil. Cover with a kitchen towel and set aside to rise for 45 minutes.

Step 5

Turn out the risen dough onto a floured surface. Depending on the size of rolls you want, cut the dough into 9, 12, or 16 evenly-sized pieces.

Step 6

Form each piece into a ball by pulling and tucking the edges of the dough underneath itself. Gently roll the dough ball, seam side down, on a clean dry surface to create a smooth ball.

Step 7

Transfer rolls to a lightly oiled oven-safe dish.

Step 8

Cover with a kitchen towel and allow the rolls to rise for another 30-45 minutes.

Step 9

Once the rolls have doubled in size, bake at 400ºF for 14-20 minutes or until the tops brown.

Step 10

Brush the warm rolls with oil and sprinkle with coarse sea salt.ENJOY!