Pumpkin Pan Rolls

• 3/4 cup whole milk
• 1/3 cup packed brown sugar
• 5 tablespoons butter, divided
• 1 teaspoon salt
• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 2 to 2-1/2 cups all-purpose flour
• 1-1/2 cups whole wheat flour
• 1/2 cup solid-pack pumpkin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

1. In a small saucepan, heat the milk, brown sugar, 4 tablespoons butter and salt to 110u0b0-115u0b0; set aside.
2. In a large bowl, dissolve yeast in warm water. Stir in milk mixture. Add 1-1/2 cups all-purpose flour, whole wheat flour, pumpkin, cinnamon, ginger and nutmeg. Beat until smooth. Add enough remaining all-purpose flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, 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.
4. Punch dough down. Divide into 20 pieces; shape into balls. Place in a greased
5. . Cover and let rise for 30 minutes or until doubled.
6. Preheat oven to 375u0b0. Melt remaining butter; brush over dough. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

milk, brown sugar, butter, salt, active dry yeast, warm water, flour, whole wheat flour, solidpack pumpkin, ground cinnamon, ground ginger, ground nutmeg

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