Pumpkin Pan Rolls
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1 Cup (16 tbs) (About 110Â°)|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|Nonfat dry milk||1⁄2 Cup (8 tbs)|
|Canned pumpkin||1 Cup (16 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground cloves||3⁄4 Teaspoon|
|All purpose flour||5 Cup (80 tbs), unsifted|
In a large bowl, dissolve yeast in water.
Add sugar, butter, salt, dry milk, pumpkin, cinnamon, cloves, nutmeg, and ginger.
Beat well to blend; then gradually beat in about 4 cups of the flour to make a stiff dough.
Turn dough out onto a floured board; knead until smooth (15 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough Over in a greased bowl; cover and let rise in a warm place until doubled (1 1/2 to 2 hours).
Punch dough down; knead briefly on a lightly floured board to release air.
Divide dough into 32 equal pieces.
Shape each into a smooth ball; place balls in 2 greased 9-inch round baking pans.
Cover and let rise until almost doubled (about 1 hour).
Bake in a 375° oven for 25 minutes or until browned.
Cool on racks.