Pumpkin Cloverleaf Rolls

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 10 teaspoons brown sugar, divided
• 1 cup warm whole milk (110u0b0 to 115u0b0)
• 1 cup canned pumpkin
• 6 tablespoons butter, melted
• 4-1/2 teaspoons grated orange zest
• 1 tablespoon salt
• 4-1/4 to 4-3/4 cups all-purpose flour
• 1 large egg, lightly beaten

1. In a large bowl, dissolve yeast in warm water. Add 1 teaspoon brown sugar; let stand for 5 minutes. Add the milk, pumpkin, butter, orange zest, salt, remaining sugar and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
4. Divide into six portions. Divide each into 12 pieces. Shape each into a ball; place three balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes.
5. Brush rolls with egg. Bake at 400u0b0 for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

active dry yeast, warm water, brown sugar, milk, pumpkin, butter, orange zest, salt, flour, egg

Taken from www.tasteofhome.com/recipes/pumpkin-cloverleaf-rolls/ (may not work)