Pumpkin Spice Rolls

Adjust oven rack to middle position and heat oven to 200 degrees F. When oven reaches 200 degrees, turn off the oven.

In the bowl of a stand mixer combine the milk and yeast and let rest 10 minutes until foamy.

In a medium bowl whisk together flour, cinnamon, ginger, cloves, cardamom, brown sugar and salt; set aside.

In a medium bowl, combine eggs, melted butter and pumpkin puree. After the yeast and milk have rested for 10 minutes, add the pumpkin puree mixture into it and mix with the stand mixer fitted with the paddle attachment until combined. Add 1/2 of the dry ingredients and mix on low until combined, about 30 seconds. Add the remaining dry ingredients and mix on low speed until combined, about 30 seconds. Remove the paddle attachment and fit the stand mixer with the dough hook. Mix with the dough hook on medium-low until smooth and somewhat sticky, about 3-5 minutes.

Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in the warm oven. Let rise until doubled in size, about 1 hour.

After the dough has doubled in size, turn it out onto a lightly floured surface, cover with a kitchen towel and let rest for 10 minutes. Then shape into rolls or a braided loaf.

To make a braided loaf: Lightly grease a large baking sheet and set aside. Transfer dough to a lightly floured work surface. Divide dough into 2 pieces, one roughly half the size of the other. (Small piece will weigh about 9 ounces, larger piece about 18 ounces.) Divide the large piece into 3 equal pieces. Roll each piece into a 16-inch-long rope, about 1 inch in diameter. Line up ropes of dough side by side and pinch ends together. Braid the free ends together, pinching the braid closed at the other end and tuck both ends under braid. Place braid on baking sheet. Divide smaller piece of dough into 3 equal pieces. Roll each piece into 16-inch-long rope, about 1/2 inch in diameter. Braid together, pinching ends to seal. Brush some of egg wash on top of large loaf and place small braid on top of the larger braid.

To make dinner rolls, lightly grease a 9×13 inch square baking pan. Divide into 18 balls (about 3 ounces each). To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter. Lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand and place in prepared baking pan.

After your dough is shaped, cover it loosely, and let it rise for another 1 ½ hours. Meanwhile, preheat your oven to 350 degrees F.

Brush the top of the bread lightly with the egg wash. Bake until golden brown and an instant read thermometer inserted in center reads 190 degrees F, roughly 30-35 minutes. Remove the bread from the oven and allow to cool on a rack.