Pumpkin Rolls II

Directions

1. 1
   Warm the milk in a small saucepan until it bubbles, then remove from heat.
2. 2
   Let cool until lukewarm.
3. 3
   In a large bowl, combine milk, pumpkin, sugar, butter, salt, yeast and 2 cups flour; stir well to combine.
4. 4
   Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
5. 5
   When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
6. 6
   Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
7. 7
   Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
8. 8
   Divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces.
9. 9
   Form each piece into a round and place on lightly greased baking sheets.
10. 10
    Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.
11. 11
    Meanwhile, preheat oven to 375 degrees F (190 degrees C).
12. 12
    Bake in preheated oven for 10 to 15 minutes, or until golden brown.