Slow-rising pumpkin-thyme dinner rolls Recipe - Los Angeles Times

Ingredients

• 2 ( 1/4-ounce) envelopes active dry yeast
• 1/4 cup warm water (110 to 115 degrees)
• 2 eggs, at room temperature
• 1 cup canned pumpkin puree
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup sugar
• 2 teaspoons coarse salt
• 1 tablespoon minced fresh thyme (or 1 teaspoon dried)
• 1/4 teaspoon cayenne pepper
• 3 cups flour, plus up to 1 cup more
• Olive oil, for greasing bowl
• 2 tablespoons melted butter