No-Knead Pumpkin Rolls With Brown Sugar Glaze - water

Method

• Sprinkle the yeast over the water and let it sit a few minutes until the yeast is dissolved.
• Meanwhile, melt the butter in the microwave.
• Once the butter is melted, remove it from the microwave, add the milk, and stir to combine them.
• Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved.
• Let the mixture cool until it is just warm to the touch - NOT HOT.
• Add the water (with the yeast in it) and the pumpkin.
• Add the salt and five cups of the flour all at once, stirring until all the flour has been absorbed.
• Squish it between your hands if you're having trouble incorporating the last of the flour.
• The dough will be sticky, but should come together in a shaggy ball.
• If it's still more the consistency of cookie batter, work in an additional 1/2 cup of flour.
• Cover the dough and let it rise for 1-3 hours.
• During this time, it should double in bulk.
• At this point, you can punch the dough down and refrigerate it overnight or continue shaping the rolls.
• To shape the rolls (either immediately or with the refrigerated dough), sprinkle your work surface with a little flour and dump the dough on top.
• Pat it down into a rough rectangle and then use a floured rolling pin to roll it into a rectangular shape about a half an inch thick, longer than it is wide.
• If the dough gets sticky, sprinkle a little more flour on the dough's surface and on your hands.
• Make the filling: Melt the butter in the microwave and stir in the brown sugar and the spices.
• Spread this over the rectangle of dough, leaving an inch of bare dough at the top.
• Sprinkle one cup of the toasted pecans over the dough, if using.
• Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top.
• Rub a tablespoon of soft butter into the bottom of two 9x13 baking dishes, two 9-inch cake pans, or a combination.
• Using a bench cutter or a sharp knife, cut the cylinder into individual rolls 1 - 1 1/2 inches thick.
• Place them into your baking dishes so they have a little wiggle room on all sides to rise.
• Cover them with a clean kitchen towel and let them rise until they fill the pan and look puffy, 30 minutes for already-warm dough and 1 hour for dough that's been refrigerated.
• About 20 minutes before baking, begin heating the oven to 375.
• When the rolls are ready, bake them for 20-25 minutes, until the tops are golden and starting to look toasted around the edges.
• Rotate the pans halfway through cooking.
• While they are baking, prepare the glaze.
• In a small saucepan over medium heat, combine the milk and butter.
• When the butter has melted, add the brown sugar and salt.
• Stir until the brown sugar has melted.
• Remove from heat and strain into a mixing bowl to remove any sugar clumps.
• Stir in the powdered sugar.
• This should form a thick but pourable glaze.
• Let the baked rolls cool for about five minutes and then pour the glaze on top.
• Sprinkle the remaining cup of pecans over the top, if more nuttiness is desired.
• Eat them immediately.
• Leftovers will keep for several days and are best reheated for a minute in the microwave.