Pumpkin Pan Rolls

Name: Pumpkin Pan Rolls
Ingredients: 1 packet active dry yeast; 1 c. warm water (about 110~); 1/2 c. sugar; 3 Tbsp. butter or margarine, melted; 1 tsp. salt; 1/2 c. nonfat dry milk; 1 c. canned pumpkin; 1 1/2 tsp. ground cinnamon; 3/4 tsp. each cloves, nutmeg and ginger; 4 1/2 to 5 c. all-purpose flour, unsifted

10 ingredients

3 steps

Ingredients

1 packet active dry yeast
1 c. warm water (about 110~)
1/2 c. sugar
3 Tbsp. butter or margarine, melted
1 tsp. salt
1/2 c. nonfat dry milk
1 c. canned pumpkin
1 1/2 tsp. ground cinnamon
3/4 tsp. each cloves, nutmeg and ginger
4 1/2 to 5 c. all-purpose flour, unsifted

Directions

1

In a large bowl, dissolve yeast in the water.
2

Add the sugar, butter, salt, dry milk, pumpkin, cinnamon, cloves, nutmeg and ginger.
3

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 and knead until smooth (about 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 in volume (1 1/2 to 2 hours).

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