Pumpkin Dinner Rolls

• 2 3/4 cups unbleached all-purpose flour
• 1 (3/4 oz) package rapid rise yeast
• 1/3 cup light brown sugar
• 1/2 tsp salt
• 1/2 cup nonfat Greek yogurt
• 3/4 cup pumpkin puree
• 2 None large eggs
• 3 tbsp softened butter
• 5 None honey wheat pretzel twists, like Snyder of Hanover, cut into thirds

1. In the bowl of an electric mixer fitted with paddle attachment, combine flour, yeast, sugar and salt. Whisk together yogurt, pumpkin puree, 1 egg and butter then add to flour mixture and mix on medium-low speed for 5 mins. Shape dough into a ball then transfer to a greased bowl. Cover and let proof for 1 hour.
2. Deflate dough. Transfer to a floured work surface and divide into 15 equal portions. Roll portions into balls. Place on greased baking sheets. Press pretzels into centers of dough balls. With kitchen shears, make 7 equally spaced cuts around each ball, but not through the pretzel. Cover pans and let rise for 30 mins.
3. Preheat oven to 350u0b0F. Whisk remaining egg with 1 tsp water. Brush each roll with egg wash and bake for 10-12 mins, or until golden brown.

flour, yeast, light brown sugar, salt, yogurt, pumpkin puruee, eggs, butter, honey

Taken from recipes-plus.com/api/v2.0/recipes/31913 (may not work)