Harvest Buns

Directions

1. 1
   Combine water, yeast and honey in work bowl of stand mixer, stirring until completely dissolved.
2. 2
   Let stand at room temperature until foamy, about 10 minutes.
3. 3
   Add flour and pumpkin, then mix with dough hook at low speed until dough begins to be elastic, about 5 minutes.
4. 4
   Add salt and butter and continue to process until dough is smooth, shiny, elastic and just a little bit sticky, about another 5 minutes.
5. 5
   Coat a bowl with oil.
6. 6
   Form dough into a ball and turn it in the bowl to coat.
7. 7
   Cover with plastic wrap and let stand in a warm place until doubled in volume, 60-90 minutes.
8. 8
   Preheat oven to 350F and sprinkle a baking sheet with cornmeal.
9. 9
   Turn dough out onto a floured board and knead 3-5 times.
10. 10
    Divide dough into 15 equal pieces (divide into 16 by cutting in halves 4 times, then take the smallest ball and divide it into bits and add to any of the other balls that look small).
11. 11
    Form each piece into a neat ball by rolling between your palm and the board.
12. 12
    Place balls on prepared baking sheet in three rows of five; cover with plastic wrap and let stand at room temperature until doubled in volume, 30-45 minutes.
13. 13
    Bake in preheated oven until golden brown, about 30 minutes.
14. 14
    Transfer to a wire rack and cool completely before serving.