No-knead dough

• Yeast mixture - In a mixing bowl (or the bowl of a stand mixer with the dough hook attachment). Combine milk, yeast, sugar, egg, butter, and pumpkin puree.
  60 grams Warm whole milk, 50 grams Pumpkin puree, 50 grams Eggs, 5 grams Instant dry yeast, 15 grams Sugar, 45 grams Unsalted butter
• Dry ingredients -Add the flour and salt to the yeast mixture. Bring the dough with a spatula (or at medium-low speed). Cover with plastic wrap or a clean kitchen cloth and leave to rise for 60 to 90 minutes until almost doubled in volume.
  250 grams Bread flour, 5 grams Kosher salt
• Chill - Next, place the dough in the refrigerator for another 60 minutes(or up to 12 hours).
• Knead - Transfer the chilled dough from the fridge to a well-dusted work surface. Knead just enough to make the dough smooth into a ball.
• Roll - Using a rolling pin, roll the dough into a 12 to 14-inch circle. Brush with soft butter.
  2 - 4 tbsp Butter
• Divide & Shape - Using a pizza cutter or sharp serrated knife, divide the circle into 12 sections from the center towards the edges. Roll each triangle from the thicker end towards the tip, similar to rolling a croissant.
• Proof - Place the crescents on a baking tray, making sure the tips are on the bottom to prevent them from opening during baking. Cover and let proof for 45 minutes.
• Oven - When the rolls are almost doubled, preheat the oven to 325°F/ 165°C / Gas Mark 3.
• Bake- Brush each crescent with a beaten egg. Then bake for 12 to 15 minutes or until the tops are lightly golden.
  ½ Egg
• Melted butter - Remove from the oven and brush with soft butter. Keep them covered under a clean kitchen cloth for 10 minutes to keep them soft.
• Cool - Then, transfer to a wire rack to cool completely. These rolls will keep at room temperature for up to 2 days or can be frozen for up to a month.