Serious Eats: Recipes
Pumpkin Sweet Swirl Buns
Note: The great thing about this recipe is that you do most of the work the night before, then refrigerate the formed rolls and bake them the next day. But don't let them rest for more than one night. Sooner or later, the dough will over-rise or the gluten will degrade and you'll have a pan full of sludge instead of a pan full of buns.
You can knead this dough by hand, but it takes quite a while—a stand mixer makes the job much, much easier.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. Lately, she's been buried in dough working on her first cookbook, but you can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.
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