Maple-Pumpkin Dinner Rolls

• 1/2 cup cornmeal
• 1/4 cup packed brown sugar
• 1 package (1/4 ounce) quick-rise yeast
• 1/2 teaspoon salt
• 1/4 teaspoon pumpkin pie spice
• 2-1/2 to 3 cups all-purpose flour
• 3/4 cup plus 2 tablespoons milk, divided
• 1/4 cup maple syrup
• 4 tablespoons butter, divided
• 3/4 cup canned pumpkin

1. In a large bowl, mix cornmeal, brown sugar, yeast, salt, pie spice and 2 cups flour. In a small saucepan, heat 3/4 cup milk, syrup and 2 tablespoons butter to 120u0b0-130u0b0; stir into dry ingredients. Stir in pumpkin and enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic wrap and let rest 10 minutes.
3. Divide and shape dough into 16 balls. Place in two greased 9-in. round baking pans. Cover with kitchen towels; let rise until doubled, about 1 hour. Preheat oven to 375u0b0.
4. Brush remaining milk over dough. Bake 12-15 minutes or until golden brown.
5. Melt remaining butter; brush over hot rolls. Remove from pans to wire racks; serve warm.

cornmeal, brown sugar, yeast, salt, pumpkin pie spice, allpurpose, milk, maple syrup, butter, pumpkin

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