Garlic Butter Pumpkin Rolls

1: Mix all poolish ingredients and let it ferment for 3-4 hours at 80F.

2: Using a stand mixer with a dough hook, add in all the bread ingredients + poolish, except for the butter. Mix at medium speed for 5 minutes until a rough dough forms.

3: Add in softened butter and knead for about 20 minutes until the dough stretches well and passes the window pane test.

4: Cover and let it rise to double in size for about 1 hour in a warm area.

5: Once risen, punch the dough to let the air out, divide it into 9 equal portions, roll, and shape them. Place in an 8x8 inch square pan lined with parchment paper.

6: Cover and let it rise until almost 80% full. Brush the top with egg wash.

7: To make the garlic butter spread, add the butter, garlic, and zaatar seasoning in a saucepan and heat until the butter melts. Set aside.

8: Preheat the oven to 360F and bake for 22-25 minutes or until golden brown.

9: Once baked, immediately brush the tops with garlic butter, remove from the tin, and serve warm.