Pumpkin Dinner Rolls

This recipe comes from the Chicago Tribune 11/23/2002. I prepared the rolls for Thanksgiving dinner and they were a big success. (The leftovers made for a great breakfast)!

• Ready In: 2 hrs 20 mins
• Yields: 18 rolls

Ingredients

• 3 1⁄2 cups  bread or 3 1⁄2 cups all-purpose flour
• 1 1⁄2 tablespoons sugar
• 1 1⁄2 teaspoons salt
• 1 (1/4ounce) envelope active dry yeast
• 1 (15 ounce) can pumpkin puree
• 1⁄2 cup milk, warmed
• 1⁄4 cup unsalted butter, room temperature,cut into small pieces

Directions

1. Place flour, sugar, salt and yeast in bowl of an electric mixer with a dough hook.
2. Add pumpkin puree and warm milk.
3. Mix on low speed, scraping down sides of bowl until ingredients come together.
4. Turn speed to medium.
5. Add butter one piece at a time, incorporating each piece into mixture before adding another.
6. Mix dough until silky, 5 minutes.
7. If dough is too wet, add more flour, 1 tablespoon at a time.
8. (Or, combine ingredients in a large bowl. Turn out on a lightly floured board; knead by hand, about 6 minutes.) Transfer dough to a lightly greased bowl.
9. Cover with plastic wrap; let rise until almost doubled in size, about 1 hour, 15 minutes.
10. Transfer dough to a lightly floured surface; divide into 18 pieces.
11. Roll each piece between hands to make a ball.
12. Place on baking sheets sprinkled with cornmeal, leaving 2 inches between rolls.
13. Cover with kitchen towels; let rise in a warm place until almost doubled in size, about 1 hour, 45 minutes.
14. Heat oven to 350 degrees.
15. Bake rolls until they are golden brown and they have a hollow sound when tapped, 15-20 minutes.