Pumpkin Yeast Rolls
Pumpkin Yeast Rolls requires approximately 45 minutes from start to finish. This recipe makes 24 servings with 130 calories, 4g of protein, and 3g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have vanillan extract, cider vinegar, egg, and a few other ingredients on hand, you can make it.
Instructions
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.
Uncover dough; bake at 350 for 20 minutes.
Remove from pans; cool on wire racks.