Pumpkin Dinner Rolls

Cooking Instructions

In a large bowl, combine yeast and warm milk. Let stand for 5 minutes, until slightly foamy. In a stand mixer with the dough hook or by hand, stir in pumpkin puree, butter, sugar, salt, cinnamon, ginger, cardamom and vanilla until smooth. Stir in 2 cups flour (substitute 1 cup whole wheat flour for 1 cup of all purpose, if you wish). Add remaining flour, 1 or 2 tablespoons at a time, mixing until dough pulls away from the sides of the bowl.

Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, turning to coat dough with the oil, cover with plastic wrap and let stand in a warm place to rise until doubled, 1-1 ½ hours.

Once it is risen, turn the dough out onto a lightly floured surface. Flatten gently into a rectangle. Divide dough into quarters and divide each quarter into four pieces. Shape each piece into a ball and place on a lightly floured baking sheet about 1 inch apart.

Cover with a clean dishtowel and let stand for 30 minutes.

Preheat the oven to 350. Bake rolls for 20-25 minutes, until browned. Allow to cool on wire racks.