Pumpkin Dinner Rolls – Rosanna Pansino

Ingredients

• 2 1/2 to 3 cups, plus 2 tablespoons bread flour
• 1 teaspoon active dry yeast
• 1/4 cup warm milk
• 2 teaspoons sugar
• 2 large eggs
• 1/2 cup canned unsweetened pumpkin puree
• 1 1/2 teaspoons salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 tablespoon olive oil, for coating the bowl and dough
• Egg wash: 1 large egg beaten with a pinch of salt
• 15 pecan halves, toasted