Pumpkin Pan Rolls - cooking recipe

Ingredients

1 packet active dry yeast
1 c. warm water (about 110~)
1/2 c. sugar
3 Tbsp. butter or margarine, melted
1 tsp. salt
1/2 c. nonfat dry milk
1 c. canned pumpkin
1 1/2 tsp. ground cinnamon
3/4 tsp. each cloves, nutmeg and ginger
4 1/2 to 5 c. all-purpose flour, unsifted

Preparation

In a large bowl, dissolve yeast in the water.
Add the sugar, butter, salt, dry milk, pumpkin, cinnamon, cloves, nutmeg and ginger.
Beat well to blend, then gradually beat in about 4 cups of the flour to make a stiff dough. Turn dough out onto a floured board and knead until smooth (about 15 to 20 minutes), adding flour as needed to prevent sticking. Turn dough over in a greased bowl. Cover and let rise in a warm place until doubled in volume (1 1/2 to 2 hours).