Pumpkin Dinner Rolls

2 1/2 ts Active dry yeast (1/4 oz); check expiration date
  1/3 c  Granulated sugar
  3/4 c  Fresh milk; heated to lukewarm
    7 c  All-purpose flour; up to 8 c
   16 oz Can pumpkin puree -OR-
    2 c  Fresh homemade pumpkin puree
    1 ts Nutmeg; freshly grated
    1 ts Plain or iodized salt
  3/4 c  Unsalted butter; cold, cut into small bits
    1 lg Fresh whole egg; beaten lightly

In a small bowl, proof (test) the yeast with 1 ts 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 buttered 10" 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.

Tip:

An egg wash made by beating 1 lg egg yolk with 1 tb 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.

Tip:

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.

Yield: 24 Rolls