Pumpkin Garlic Butter Bread 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 and mixing bowl attached, add in all the bread ingredients + poolish, except for the butter. Mix ingredients at medium speed for about 5 mins until a rough dough is formed.

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

4: Cover and let it rise to double in size (about 1 hour in a warm area - 80F).

5: Once risen, punch the dough to let the air out. Divide the dough into 9 equal weights. Roll and shape the dough and place them in an 8x8 inch square pan lined with parchment paper.

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

7: To make the garlic butter spread, in a saucepan add the butter, garlic, and zaatar seasoning, heat until the butter is fully melted and set aside.

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

9: Once baked, immediately brush the top of the buns with garlic butter. Remove the bread from the tin and serve while warm.