Honey Whole-Wheat Pumpkin Rolls

• 1 package yeast, active dry
• 1 cup water warm
• 13 cup honey
• 2 tablespoons margarine
• 1 teaspoon salt
• 1/2 cup milk, skim, (non fat) powder non-fat
• 1 cup pumpkin canned
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon cloves
• 3/4 teaspoon nutmeg
• 3/4 teaspoon ginger
• 2 1/2 cups flour, all-purpose
• 1 1/2 cups whole wheat flour

1. In a large bowl or food processor, dissolve yeast in water.
2. Add honey, margarine, salt, dry milk, pumpkin, spices.
3. Beat well to blend, then gradually beat in about 4 cups of the combined flours to make a stiff dough.
4. Turn dough out onto a floured board and knead until smooth about 15 to 20 minutes, adding flour as needed to prevent sticking.
5. Turn dough over in a bowl coated with nonstick spray, cover punch down dough, knead briefly on a lightly floured board to release air.
6. Divide dough into 24 equal pieces.
7. Shape each into a smooth ball and place balls in 2 greased 9-inch round baking pans coated with nonstick spray.
8. Cover and let rise until almost double.
9. Bake in a preheated 375 degree F oven for 25 minutes or until browned.
10. Cool on racks.

yeast, water, honey, margarine, salt, milk, pumpkin, cinnamon, cloves, nutmeg, ginger, flour, whole wheat flour

Taken from recipeland.com/recipe/v/honey-whole-wheat-pumpkin-rolls-47581 (may not work)