Pumpkin Morning Buns

• ⅛  - Red kidney beans
• ⅛  - Fresh ground pork
• ⅛  - Reduced sodium dry italian salami
• ⅛  - Acorns
• ⅛  - Lingcod fish
• ⅛  - Light Ranch Dip
• ⅛  - Chocolate cookie
• ⅛  - Ground turkey 93% lean
• ⅛  - Unsalted roasted peanuts
• ⅛  - Fat Free Italian Dressing
• ⅛  - Kellogg's Frosted Flakes
• ⅛  - Northern pike fish
• ⅛  - 00 Flour
• ⅛  - Oscar Mayer Wieners
• ⅛  - High Protein Bread
• ⅛  - Pickled Celery
• ⅛  - Heath Bites

Instructions

1. Combine the flour and salt in a medium bowl and set aside.
2. Pour the warm milk into the bowl of a stand mixer. Sprinkle the yeast and 1 teaspoon of sugar over the top, mix, and let it stand for 5-10 minutes, until foamy. Add the remaining sugar, butter, eggs, and pumpkin pie spice until well combined.
3. Mix in the flour mixture until the dough starts to come together. Using a dough hook (or your hands), knead for 7-10 minutes, until the dough is smooth and slightly tacky. It should be a little sticky but shouldn’t leave any dough on your hands. If it’s too sticky, add flour 2 Tbs. at a time until it’s the right consistency.
4. Place the dough in an oiled bowl, and cover with a towel or plastic wrap. Place it in a warm, draft-free spot and let it rise until doubled in size, about 1 1/2-2 hours.
5. While the dough is rising, make the filling. Stir together all of the ingredients. The filling may be a little lumpy from the butter – that’s ok! Set aside until ready to use.
6. When the dough is doubled in size, gently punch it down. Transfer the dough to a clean, lightly floured surface, and roll until you have an 9×13” rectangle. Spread the filling on the dough, leaving a 1/2” gap on all sides.
7. With the wider part of the dough facing you, fold 1/3 of the dough over the center. Then, fold the other 1/3 of the dough over the first fold (kind of like a brochure). Use a rolling pin to gently roll the 3 layers together.
8. Using a pizza cutter or sharp knife, cut the edges off each side of the dough rectangle until they are even. Cut the dough lengthwise into 8 equal pieces. Roll each strip of dough into a tight swirl, tucking the ends under the bottom. Repeat with remaining strips.
9. Place each roll on a baking sheet lined with parchment paper. Cover with a linen, and let rise until puffy, about 20-30 minutes.
10. While the rolls are going through the second rise, preheat your oven to 350°F. When the rolls are puffy, brush each of them with the egg wash. Bake on the middle rack for 16-18 minutes, until they’re light golden brown.
11. Brush the warm rolls with melted butter, and sprinkle generously with granulated sugar. Enjoy!