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

Preparation

Combine the pumpkin and vanilla extract, and set aside.

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.

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.

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.

Preheat oven to 350°.

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

Nutritional Information

Calories:

134 (18% from fat)

Fat:

2.7g (sat 0.5g,mono 1g,poly 0.9g)

Protein:

4.2g

Carbohydrate:

22.8g

Fiber:

0.5g

Cholesterol:

9mg

Iron:

1.5mg

Sodium:

128mg

Calcium:

19mg