This recipe was adapted from the recipe for Overnight Soft Herb Rolls published in Sunset Magazine, created by Chef Bradley Ogden from the Lark Creek Inn in Larkspur, California. I love the softness and the fresh herb flavors. I adapted the recipe for my own take on 'Fall' rolls. I also love that these can be prepared the night before, and then left to rise and bake on the day of the event. —aussiefoodie
I steamed a small peeled, seeded and diced winter squash and then mashed to make 1 cup pumpkin puree.
Sprinkle the yeast over 1/4 cup cool water in a large bowl, and let stand until the yeast dissolves (about 5 minutes).
Mix the melted herb butter (I used homemade dill butter) with the chopped herbs, pumpkin puree, 1 egg, sugar, salt, egg and yogurt and mix with the yeast.
Mix 4 cups of flour into the wet mixture until well combined.
Turn out onto a floured surface and knead the dough for 20 minutes or until the dough is smooth and elastic. Continue to add the additional 1/2 cup flour (and extra if needed) until the dough is not sticky.
Divide the dough into 20 equal balls. I like to weigh the balls - they should be approximately 2 ounces per roll.
Generously butter a brownie pan (9x11 rectangle pan). Place the dough balls into the pan with equal spacing between each roll.
Cover the pan in plastic wrap and place in the refrigerator overnight. You can skip this step - but I find that it gives the rolls the best flavor.
The next day, remove the pan from the refrigerator and place it in a warm place to rise for at least 2 hours, or until the dough is doubled in size.
Preheat the oven to 350F. Brush the rolls with the remaining beaten egg, and sprinkle with a generous sprinkle of coarse sea salt. Bake the rolls in the middle of the pre-heated oven for 25 - 30 minutes or until the rolls are golden.
Break the rolls apart from each other, and serve immediately. They are best enjoyed straight after baking, although do freeze and defrost well also.