Pumpkin Rolls

Makes 24 rolls

2 pkg yeast

1 cup warm milk (110 - 115 degrees)

1/3 cup soft butter

1/2 cup sugar

1 cup pumpkin (canned or cooked)

3 eggs - divided

1 1/2 tsp salt

5 1/2-6 cups flour


In a mixing bowl, dissolve yeast in warm milk. Add butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour. Beat until smooth. Stir in enough flour to make a soft dough. Knead on floured surface until smooth, about 6 - 8 minutes. Place in greased bowl, cover and let rise about 1 hour (until doubled).


Punch dough down, divide in half, shape each into 12 balls. Roll each into an 8-inch rope. Tie each rope into a knot and tuck ends under. Place 2 inches apart on baking sheets. Cover and let rise about 30 minutes.


In a small bowl, mix remaining egg and 1 TBSP water. Brush over tops of rolls, sprinkle with sesame or poppy seeds if you like. Bake at 350 degrees for 17 minutes or until golden.