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Pumpkin Pie Rolls

Serve these spicy-sweet pumpkin rolls for dinner - or any time of day - and get ready to hear a chorus of "yums" in your kitchen!

20 ServingsPrep: 20 min. + rising Bake: 20 min.

Ingredients

3/4 cup milk
1/3 cup packed brown sugar
5 tablespoons butter, divided
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 to 2-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Directions

In a small saucepan, heat the milk, brown sugar, 4 tablespoons butter
and salt to 110°-115°; set aside.
In a large bowl, dissolve yeast in warm water. Stir in milk mixture.
Add 1-1/2 cups all-purpose flour, wheat flour, pumpkin, cinnamon,
ginger and nutmeg. Beat until smooth. Add enough remaining
all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide into 20 pieces; shape into balls. Place in a

2 of 2

Pumpkin Pie Rolls (continued)

Directions (continued)

greased 13-in. x 9-in. baking pan. Cover and let rise for 30 minutes
or until doubled.
Melt remaining butter; brush over dough. Bake at 375° for 20-25
minutes or until golden brown. Remove from pan to a wire rack. Serve
warm. Yield: 20 rolls.

Nutrition Facts: 1 serving (1 each) equals 124 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 154 mg sodium, 21 g carbohydrate, 2 g fiber, 3 g protein.