Salty Browned Butter Pumpkin Rolls

In the bowl of a stand mixer* combine yeast, milk, sugar, browned butter, pumpkin puree, egg, Morton® Fine Himalayan Pink Salt, and 3½ cups of flour.

Use a rubber spatula to mix the dough together into a shaggy dough before attaching the dough hook to the mixer.

Mix on low speed, adding the additional cup of flour, a few tablespoons at a time, as needed until the dough forms a relatively smooth ball that pulls away from the sides of the bowl, about 5 minutes.

Stop the mixer and allow the dough to rest for 10 minutes. Once again, mix the dough on low speed until a smooth ball emerges, 3 to 5 minutes. (This final knead can also be done by hand).

Lightly grease the mixing bowl and allow the dough to rest in the bowl. Cover with plastic and allow the dough to rise in a warm place until doubled in size, about 1 hour.

When the dough has risen transfer to a lightly floured work surface. Divide the dough into 15 equal pieces (roughly 73 grams each) and shape into a ball.

Use the palm of your hand to flatten each ball slightly and use a paring knife to cut 8 slices around each ball being careful not to slice into the center.

Cover the rolls and let rise for 30 minutes.

Place a rack in the center and upper third of the oven and preheat the oven to 350 degrees Fahrenheit.

Use the backside of a spoon to poke an indentation into the center of each roll to create a little space for the pecan and rosemary stems.

Place rolls on parchment-lined baking sheets 2 inches apart.

In a small bowl, whisk the remaining egg. Lightly brush each roll with egg wash.

Sprinkle with the remaining Morton® Coarse Himalayan Pink Salt.

Bake for 16-18 minutes, until golden and puffed, alternating racks halfway through baking.

Remove from the oven and allow to cool slightly before pressing in the pecan pieces and rosemary stems.

TIP: You may need to use a skewer to create a better hole. Serve rolls warm with softened butter. Store remaining rolls in an airtight bag at room temperature.