Pumpkin Pan Rolls #PUMPKIN #FALLRECIPES #HOWTO

 PUMPKIN PAN ROLLS

*photo courtesy of Taste of Home

PREP: 20 MIN. + RISING • BAKE: 20 MIN.

MAKES: 20 ROLLS INGREDIENTS:

¾ cup whole milk

⅓ cup packed brown sugar

5 Tbsp. butter, divided

1 tsp. salt

2 pkg. (¼ oz. each) active dry

yeast

½ cup warm water (110° to 115°)

2 to 2½ cups all-purpose flour

1½ cups whole wheat flour

½ cup canned pumpkin

½ tsp. ground cinnamon

¼ tsp. ground ginger

¼ tsp. ground nutmeg DIRECTIONS:

1. In a small saucepan, heat the milk,

brown sugar, 4 Tbsp. butter and salt

to 110°-115° set aside.

2. In a large bowl, dissolve yeast

in warm water. Stir in milk mixture.

Add 1½ cups all-purpose flour, whole

wheat flour, pumpkin and spices.

Beat until smooth. Add enough

remaining all-purpose flour to form

a soft dough.

3. Turn onto a floured surface; knead

until smooth and elastic, 6-8 minutes.

Place in a greased bowl, turning once

to grease top. Cover; let rise in a warm

place until doubled, about 1 hour.

4. Punch dough down. Divide into

20 pieces; shape into balls. Place in

a greased 13x9-in. baking pan. Cover

rolls and let rise for 30 minutes or

until doubled.

5. Preheat oven to 375°. Melt the

remaining butter; brush over dough.

Bake 20-25 minutes or until golden

brown. Remove from pan to a wire

rack. Serve warm.

1 ROLL: 124 cal., 3g fat (2g sat. fat), 9mg chol.,

154mg sod., 21g carb. (5g sugars, 2g fiber), 3g pro.