INGREDIENTS
1/4 cup
warm water
1
pkg or 2-1/4 tsp instant yeast
1/4 cup
brown sugar
3/4 cup
pumpkin puree
1
large egg, room temperature
1/2 cup
milk, scalded
1/2 cup
unsalted butter, separated
1 tsp
salt
3 cups
flour, plus more for sprinkling
6
fresh sage leaves, chiffonade