Pumpkin Yeast Rolls

Ingredients

• 5 cups bread flour divided
• 2 tablespoons brown sugar 
• 1 cup pumpkin canned
• 1 teaspoon cider vinegar 
• 2.3 teaspoons yeast dry
• 1 large eggs 
• 0.3 teaspoon ground nutmeg 
• 0.3 cup butter softened
• 0.8 cup warm milk fat-free (105° to 115°)
• 1 teaspoon salt 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• oven
• knife
• blender
• muffin liners
• measuring cup

Directions

1. Combine the pumpkin and vanilla extract, and set aside.
2. Dissolve yeast and sugar in milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
3. Add 2 cups flour, pumpkin mixture, margarine, salt, vinegar, nutmeg, and egg to yeast mixture; beat at medium speed of a mixer until smooth. Stir in 2 cups flour to form a sticky dough. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.
5. Coat 24 muffin cups with cooking spray. Punch dough down, and divide in half. Working with 1 portion at a time (cover remaining dough to keep from drying), divide each portion into 12 equal pieces; shape each piece into a ball.
6. Place 1 ball in each muffin cup. Cover and let rise 30 minutes or until doubled in bulk.
7. Preheat oven to 35
8. Uncover dough; bake at 350 for 20 minutes.
9. Remove from pans; cool on wire racks.