Yeast Pumpkin Biscuits

• 1/2 cup milk hot
• 2 tablespoons butter
• 3 tablespoons sugar
• 1/2 cup pumpkin pureed
• 1 teaspoon salt
• 3 1/4 cups flour, all-purpose
• 1 tablespoon yeast, active dry
• 1/4 cup water warm

1. Combine hot milk, butter, sugar, pumpkin, salt and 1/4 cup flour in a large bowl.
2. Stir yeast into 1/4 cup warm water and let stand for 5 minutes or until bubbly.
3. Add yeast to the first mixture and beat vigorously.
4. Cover and leave in a warm place to rise for 30 minutes or until light.
5. Stir in 2 to 3 cups flour until dough leaves sides of bowl.
6. Turn out onto a floured surface and knead in flour until dough is smooth and elastic, about 8 minutes.
7. Place dough in a greased bowl, turning it to grease the top.
8. Cover and place in a warm draft-free place until doubled in size, about 45 minutes.
9. Punch dough down, and turn out onto a lightly floured board.
10. Roll dough with a rolling pin to 1/4 inch thickness.
11. Cut into 2 inch rounds.
12. Place rounds about 1 inch apart on greased baking sheets.
13. Cover and let rise for 20 minutes or until almost double in size.
14. Bake in a preheated 400F (200C).
15. oven for 10 to 12 minutes or until golden brown.

milk, butter, sugar, pumpkin pureed, salt, flour, yeast, water

Taken from recipeland.com/recipe/v/yeast-pumpkin-biscuits-41618 (may not work)