Pumpkin Dinner Rolls
 1/4-ounce fresh package (about 2 1/2 teaspoons) active dry yeast (check
expiration date)
 1/3 cup granulated sugar
 3/4 cup fresh milk, heated to lukewarm
 7 to 8 cups all-purpose flour
 1 16-ounce can pumpkin puree or 2 cups fresh homemade pumpkin puree
 1 teaspoon freshly grated nutmeg
 1 teaspoon plain salt or iodized salt
 1-1/2 sticks (3/4 cup) unsalted, fresh cold butter, cut into small bits
 1 large fresh whole egg, beaten lightly
 In a small bowl, proof (test) the yeast with 1 teaspoon of the sugar in the 
 milk for 5 minutes, or until the mixture is foamy. If it does not foam or 
 bubble, STOP and obtain some fresh yeast, before you start this recipe. In a 
 large mixing bowl combine 7 cups of the flour, nutmeg, salt, and remaining 
 sugar. Mix well. Blend in the butter until the mixture resembles coarse meal. 
 Add the whole egg, the pumpkin puree, and the foamy yeast mixture. Stir the 
 dough until it is mixed together, very well.
 Turn the dough out onto a floured surface and knead it, incorporating as much 
 of the remaining 1 cup flour as necessary to prevent the dough from sticking. 
 Knead the dough for 15 minutes, or until it is smooth and elastic. Form the 
 dough into a ball, transfer it to a well-buttered large bowl, and turn it to 
 coat it with the butter. Let the dough rise, covered with plastic wrap, in a 
 warm place for 1 hour, or until it is double in size. Turn the dough out 
 onto a work surface, divide it into 24 pieces, and form each piece into a 
 ball. Fit the balls into two (2) buttered 10-inch springform pans and let 
 them rise, covered with a kitchen towel, in a warm place for 45 minutes, or 
 until they are almost double in size.
 Preparation HINT: An egg wash made by beating 1 large egg yolk with 1 
 tablespoon water.
 Brush the rolls with the egg wash and bake them in the middle of a preheated 
 350°F. oven for 40 to 50 minutes, or until they are golden brown. Let the 
 rolls cool slightly in the pan, remove the side of the pan, and serve these 
 rolls warm.
 These rolls are crusty on the outside and warm and soft on the inside, and 
 it’s a simple, easy make for a sunday, thanksgiving, or christmas dinner. 
 Great to make those leftover ham or turkey sandwiches on too.
 Preparation and Baking HINT: If your home or apartment is cool, and to cut 
 down on rising time, let the dough rise in your oven, preheated to 200°F. 
 and then turned off. Bake the rolls for about 35 minutes instead of the 45 to 
 50 minutes as noted in the recipe.
 Makes 24 rolls