Pumpkin Rolls

Description

• Original recipe
• Makes 24 rolls

Ingredients

• 1 pack active dry yeast
• 1 cup warm water (110°F)
• ⅓ cup honey
• 2 tbsp margarine
• 1 tsp salt
• ½ cup non-fat dry milk
• 1 cup canned pumpkin
• about 1½ tbsp pumpkin pie spice or 1½ tsp cinnamon
• ¾ tsp cloves
• ¾ tsp nutmeg
• ¾ tsp ginger
• 2½ – 3 cups all purpose flour
• 1½ – 2 cups whole wheat flour
• non-stick vegetable spray

Procedures

1. In a large bowl or food processor, dissolve yeast in water.
2. Add honey, margarine, salt, dry milk, pumpkin, spices.
3. Beat well to blend, then gradually beat in about 4 cups of the combined flours to make a stiff dough.
4. Turn dough out onto a floured board and knead until smooth about 15 to 20 minutes, adding flour as needed to prevent sticking.
5. Turn dough over in a bowl coated with nonstick spray, cover and let rise in a warm place until doubled (1½ - 2 hours) punch down dough, knead briefly on a lightly floured board to release air.
6. Divide dough into 24 equal pieces.
7. Shape each into a smooth ball and place balls in 2 greased 9-inch round baking pans coated with nonstick spray.
8. Cover and let rise until almost double.
9. Bake in a preheated 375°F oven for 25 minutes or until browned.
10. Cool on racks.

Nutritional information

Per 1 roll serving:

• 121 calories | 3 g protein | 1 g fat | 24 g carbohydrate | .3 g fiber | 0 cholesterol | 103 mg sodium | 82 mg potassium
• Exchange: 1½ starch/bread