Pumpkin Parmesan Bread Rolls

• 1/2 cups Pumpkin Puree
• 1-1/4 cup All-purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1/4 cups Parmesan Cheese, Grated
• 2 whole Eggs
• 1 Tablespoon Almond Milk (Normal Milk Will Work Too)
• 2 Tablespoons Parmesan Cheese, For Topping

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and flour the top of the parchment paper.
2. In a large bowl, stir together the pumpkin, flour, baking powder, and salt. Add the parmesan cheese. Stir in the eggs and milk and mix until the dough is smooth. The dough should be sticky enough that it can hold itself in a ball, but not be too wet. If it is too wet, add 1 tablespoon of flour at a time until it's easy to shape into a ball.
3. Generously flour your hands and grab 1/4 of the dough. Flour the outside of the dough and shape it into a small round roll. Place the roll onto the prepared baking sheet. Repeat with the remaining dough until you have shaped all 4 rolls.
4. Sprinkle each roll with the 2 tablespoons of parmesan cheese. Bake the rolls until they turn a light golden brown, about 30 minutes. Allow the rolls to cool on the pan for 5 minutes and then transfer to a cooling rack to cool until warm or room temperature.
5. Serve and enjoy!
6. These rolls can last about 1 week in a sealed container at room temperature, or 11/2 weeks in the refrigerator. To warm the rolls, place in a 350 degree F oven for 10 minutes, or microwave for 30 seconds.
7. Recipe adapted from Sweet Sensation.

pumpkin puree, allpurpose, baking powder, salt, ubc, eggs, almond milk, parmesan cheese

Taken from tastykitchen.com/recipes/breads/pumpkin-parmesan-bread-rolls/ (may not work)