- 2 (.25 ounce) packages active dry yeast
- 1/2 cup warm water (110 degrees F to 115 degrees F)
- 1/2 teaspoon sugar
- 3/4 cup warm milk (110 to 115 degrees F)
- 1/2 cup packed brown sugar
- 1/2 cup canned or cooked pumpkin
- 3 tablespoons butter or margarine, melted
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 4 cups all-purpose flour
- In a mixing bowl, dissolve yeast in warm water. Sprinkle with sugar; let stand for 5 minutes. Add milk, brown sugar, pumpkin, butter, salt, spices and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 15-20 minutes.