Day 1 – Prepare the Pate Fermentee

1. The day (or evening) before you plan to make the bread, add all of the ingredients in a medium bowl and mix using a wooden spoon or Danish dough whisk until just smooth.
2. Cover tightly with plastic wrap or a tight-fitting lid. Allow the preferment to sit at room temperature for 12-16 hours, depending on temperature in your kitchen.
3. After the pate fermentee has fermented on the counter, use it immediately in the final dough or place it in the refrigerator for a day or two before using. If you place it in the refrigerator, allow it to warm up to room temperature before adding to the dough.

Day 2 – Mix the Final Dough

1. Whisk together the dry ingredients in the bowl of a stand mixer.
2. Add eggs, and pumpkin puree and mix on first speed. Add in the water gradually and continue mixing on low speed. Add the butter a little at a time, mixing after each addition.
3. While the dough comes together, add the preferment in small chunks. Add additional flour, if necessary, 1 tablespoon at a time. (I added 1 tablespoon of flour). Mix on second speed for 4 minutes.
4. The gluten should be moderately developed and the dough should be supple. However, it will probably be sticky. Covering the bowl, and allowing the dough to rest in the mixer bowl for 30 minutes before removing, should help reduce the stickiness and make it easier to remove.
5. Bulk Fermentation – Remove the dough to a large bowl. Cover the bowl with plastic wrap, a kitchen towel, or plate. Allow dough to bulk ferment for 2 – 3 hours at warm room temperature (70-75 degrees F.); complete 2 stretch and folds at 45 minute intervals.
6. Shape – Place dough on lightly floured surface. Knead a few times. Shape dough into a ball and let rest on the surface for 15-20 minutes.
7. For shaping mini rolls, divide the dough into 4 equal pieces (divide into 2-3 equal pieces for larger rolls). Work with one ball at a time. Cover the other balls.
8. Flatten ball. Roll out into a 12-inch circle for mini rolls. Spread with melted butter. Cut into 16 wedges.
9. Roll up each wedge, starting at wide end. Place the rolls on parchment-lined baking sheets with points underneath and curve slightly.
10. Cover and let rise in warm place 30 minutes to an hour or until double in size. If your kitchen is cold, it could take longer.
11. Heat oven to 350 degrees F. Bake uncovered 12 to 15 minutes or until golden brown. Remove the rolls from the oven to a wire rack and brush with melted butter.
12. Serve immediately or allow them to cool, then cover with foil and reheat later.