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Pumpkin Rolls

1 tablespoon plus 3/4 teaspoon dry yeast
1/4 cup warm water
1 cup canned solid pack pumpkin
1 cup warm milk
3/4 cup sugar
2 1/2 tablespoons vegetable oil
2 1/4 teaspoons salt
5 1/4 cups flour

4 tablespoons butter, melted

Sprinkle yeast over warm water in small bowl, stir to dissolve.
Mix pumpkin, milk, sugar, 2 1/2 tablespoons oil and salt in large
bowl. Blend in yeast mixture. Gradually knead in enough flour,
1 cup at a time, to form stiff dough. Continue kneading until
dough forms smooth ball.

Lightly oil large bowl. Add dough, turning to coat. Cover bowl
with plastic. Let dough rise in warm draft-free area until doubled,
about 1 1/2 hours.

Lightly grease 2 large cookie sheets. Punch dough down. Turn
dough out onto lightly floured surface. Divide into 3 pieces.
Divide each piece into 12 pieces. Cover with towel for 10 minutes.

Roll each piece into smooth ball. Place 1 ball in center of each
prepared sheet, arrange 17 balls around each in concentric circles
with sides just touching. Cover rolls with towels and let rise in
warm draft-free area until doubled in volume, 45 minutes.

Preheat oven to 350F. Brush rolls lightly with 2 tablespoons
butter. Bake until rolls are golden brown, about 30 minutes.
Brush with remaining melted butter. Serve rolls warm.


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