Pumpkin Nutmeg Dinner Rolls

Step 1: In a small bowl proof the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy.

Step 2: In a large bowl combine well 7 cups of the flour, the nutmeg, the salt, and the remaining sugar and blend in the butter until the mixture resembles coarse meal.

Step 3: Add the whole egg, the pumpkin purée, and the yeast mixture and stir the dough until it is combined well.

Step 4: Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking.

Step 5: Knead until dough is smooth and elastic.

Step 6: Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter

Step 7: Let the dough rise, covered with plastic wrap, in a warm place until it is double in bulk.

Step 8: Turn the dough out onto a work surface, divide it into 14 pieces, and form each piece into a ball.

Step 9: Fit the balls into a buttered 10-inch spring form pan and let them rise, covered with a kitchen towel, in a warm place until they are almost double in bulk.

Step 10: Brush the rolls with the egg wash (1 egg mixed with 1 tbsp water).

Step 11: Bake them in a preheated 350°F oven for 40 to 50 minutes, or until they are golden brown.

Step 12: Let the rolls cool slightly in the pan, remove the side of the pan, and serve the rolls warm.