Spiced Pumpkin Rolls
Submitted by frick on November 19, 2012 at 6:30 pm

Both delicious and a colorful contrast in the bread basket. Perfect for Thanksgiving.
Yield: 24 rolls
Source: Recipe from: The Low-Fat Way to Cook - Today's Gourmet, a series from Oxmoor House.

HouseSpiced Pumpkin Rolls, via Bookbag

1 package dry yeast
1/3 cup sugar, divided
3/4 cup warm water (105? to 115?F)
1 cup cooked, mashed pumpkin
1 Tbs. pumpkin pie spice
3/4 tsp. salt
1 egg, lightly beaten
3 3/4 cup bread flour
1 cup whole wheat flour
2 Tbs. bread flour
Vegetable cooking spray

Dissolve yeast and 1/2 teaspoon sugar in warm water in a large bowl; let stand 5 minutes. Stir in remaining sugar, pumpkin, and next 3 ingredients. Gradually stir in 3 3/4 cups. bread flour and whole wheat flour to make a soft dough.

Sprinkle 2 Tbs. bread flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour and 15 minutes or until dough is doubled in bulk.

Punch dough down, and divide into 24 equal portions; shape each portion into a 10-inch rope. Tie each rope into a loose knot, and place on baking sheets coated with cooking spray. Cover and let rise in a warm place, free from drafts, 30 to 35 minutes or until doubled in bulk.

Bake at 425F. for 12 minutes or until lightly browned. Remove rolls from baking sheets, and let cool on wire racks.

Yield: 2 dozen (115 calories [6% from fat] each).