Pumpkin Sandwich Rolls
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.
Reynolds® parchment can be used for easier cleanup/removal from the pan.