Bread/pumpkin rolls

Makes: 24 rolls

Active Time: 1 hour

Total Time: 3 hours

From: A bakers almanac

Ingredients

1 cup milk

1/4 cup syrup or honey

4 tbsp. butter, softened

2 tsp. salt

1 cup pumpkin

1 1/2 tbsp. yeast

1/4 cup warm water

1/2 tsp. sugar or honey

2 eggs

6 1/2 cups flour

Directions

Step 1

Scald the milk. Add maple syrup, butter, salt and squash. Stirring to mix well. Let sit until luke warm. In a large bowl dissolve the yeast in warm water with 1/2 tsp. sugar or honey. When it is bubbly add the cool milk/squash mixture, eggs, and 2 1/2 cups of flower. Beat with an electric mixer for 2 minutes or 200 strokes by hand. Gradually add more flour to make a dough that pulls away from the edges of the bowl and is stiff enough to kneed.

Step 2

Turn the dough out on a floured board and kneed until smooth and elastic. Mem says put butter on your hands. Put the dough into a buttered bowl, turn to coat all sides, cover and let rise until doubled in bulk. Punch the dough down, turn onto a floured board and kneed a few times to press out air bubbles.

Step 3

Divide the dough in half repeatedly until there are 24 balls. Then divide them each 3 balls, and place in a buttered muffin tin. Brush top with butter and let rise lightly covered until not quite double in size.

Step 4

Preheat oven to 375. Bake 15 minutes or until done.