I made these on Sunday to get us excited for fall food. They have just a hint of pumpkin. You can’t really even taste the pumpkin unless you know it is in there. These are good with a lttle butter and some honey. A friend who tried one said they tasted like Hawaiian rolls. They are just a tad sweet and very moist and soft, much like Hawaiian rolls.

Makes 12 Rolls

ROLLS:
1/3 cup non fat milk
2 Tbs butter
½ cup canned pumpkin
2 Tbs brown sugar
½ tsp salt
1 large egg, beaten
1 package active dry yeast (2 1/4 tsp)
1 cup unbleached all-purpose flour
1 cup whole wheat flour

Prepare rolls:
In a small saucepan, heat milk and 2 Tbsp. butter just until warm and butter is almost melted, stirring constantly.

In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg and yeast. In a separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl. Cover and let rise in warm place until doubled, about 1 hour.

Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, separate dough into 3 parts. Divide each part into 4 equal sections. Roll each piece of dough into a ball. Place 6 dough balls in a 8×4 inch loaf pan. So you will have 2 loaf pans with the dough balls. or you can try and squeeze all the dough balls into a round cake pan.

Cover and let rise until nearly doubled, 30 to 45 minutes.

Preheat oven to 350°F. Bake rolls about 20 minutes, or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.

We ate these with BBQ chicken, baked beans and a corn and black bean salad. It would be a wonderful compliment to most meals!