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Pumpkin Pan Rolls

875Bread/Rolls
  Yield/Servings: 32 rolls  
Ingredients:
1 pkg. dry yeast
2 cup warm water
1/2 cup sugar
3 tbs. butter, melted
3/4 tsp. salt
1/2 cup nonfat dry milk
1 cup canned pumpkin
1 1/2 tsp. cinnamon
3/4 tsp. ground cloves
3/4 tsp. nutmeg
3/4 tsp. ginger
5 cups unbleached flour (approx.)
 
 
Instructions:
Soften yeast in water for 5 minutes. Add sugar, butter, salt, dry milk, pumpkin, cinnamon, cloves, nutmeg and ginger. Beat at low speed for 2 minutes, then beat in 2 cups flour. With your hands, work in 2 more cups flour. Place 1/2 cup flour on a board. Knead dough until smooth; 15-20 minutes, adding more flour as needed.

Place in greased bowl; cover and let rise until doubled, 1 1/2 - 2 hours. Punch down; divide dough into 32 equal pieces. Roll each into a ball; place in two greased 9 inch round baking pans. Cover; let rise until doubled -- 1 hour. Bake at 375 degree for 20-25 minutes or until browned.
 
Submitted by: Rhonda Lowery USA

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