Pumpkin Sandwich Rolls
I came up with this recipe when I wanted something seasonal for sloppy joes. Mix the dough in the morning and then refrigerate it until a couple hours before you want to serve the rolls. The technique for stenciling on a design using rye flour will work for any holiday. Rye flour doesn't get absorbed into the dough like regular bread flour would.
The dough can be frozen at the end of step six. Put dough balls in freezer until firm, then transfer them into a resealable freezer bag. They will keep frozen for up to three months.
To bake frozen rolls: arrange rolls on parchment-lined baking sheet. Cover rolls with greased plastic wrap and thaw in the refrigerator overnight. Place tray on counter, flatten rolls as described in step 10, and bring to room temperature, about 30 minutes. Brush with egg wash and bake as directed.
This recipe makes about 18 slider-sized rolls (2.5 ounces each) or a dozen full-sized 4-ounce rolls.
Yogurt, sour cream, or cottage cheese lids work well for stencils.