Pumpkin Pan Rolls

• 1 packet active dry yeast
• 1 c. warm water (about 110~)
• 1/2 c. sugar
• 3 Tbsp. butter or margarine, melted
• 1 tsp. salt
• 1/2 c. nonfat dry milk
• 1 c. canned pumpkin
• 1 1/2 tsp. ground cinnamon
• 3/4 tsp. each cloves, nutmeg and ginger
• 4 1/2 to 5 c. all-purpose flour, unsifted

1. In a large bowl, dissolve yeast in the water.
2. Add the sugar, butter, salt, dry milk, pumpkin, cinnamon, cloves, nutmeg and ginger.
3. Beat well to blend, then gradually beat in about 4 cups of the flour to make a stiff dough. Turn dough out onto a floured board and knead until smooth (about 15 to 20 minutes), adding flour as needed to prevent sticking. Turn dough over in a greased bowl. Cover and let rise in a warm place until doubled in volume (1 1/2 to 2 hours).

active dry yeast, warm water, sugar, butter, salt, nonfat dry milk, pumpkin, ground cinnamon, each cloves, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1013723 (may not work)