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Pumpkin Yeast Rolls

Yield 2 dozen (serving size: 1 roll)

Ingredients

  • 1 cup canned pumpkin
  • 2 teaspoons vanilla extract
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 2 tablespoons brown sugar
  • 3/4 cup warm fat-free milk (105° to 115°)
  • 5 cups bread flour, divided
  • 1/4 cup stick margarine or butter, softened
  • 1 teaspoon salt
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon ground nutmeg
  • 1 large egg
  • Cooking spray

Nutrition Information

  • calories 134
  • caloriesfromfat 18 %
  • fat 2.7 g
  • satfat 0.5 g
  • monofat 1 g
  • polyfat 0.9 g
  • protein 4.2 g
  • carbohydrate 22.8 g
  • fiber 0.5 g
  • cholesterol 9 mg
  • iron 1.5 mg
  • sodium 128 mg
  • calcium 19 mg

How to Make It

  1. Combine the pumpkin and vanilla extract, and set aside.

  2. Dissolve yeast and sugar in milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour, pumpkin mixture, margarine, salt, vinegar, nutmeg, and egg to yeast mixture; beat at medium speed of a mixer until smooth. Stir in 2 cups flour to form a sticky dough. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  4. Coat 24 muffin cups with cooking spray. Punch dough down, and divide in half. Working with 1 portion at a time (cover remaining dough to keep from drying), divide each portion into 12 equal pieces; shape each piece into a ball. Place 1 ball in each muffin cup. Cover and let rise 30 minutes or until doubled in bulk.

  5. Preheat oven to 350°.

  6. Uncover dough; bake at 350° for 20 minutes. Remove from pans; cool on wire racks.