We have lots of pumpkin pureé in the freezer so Michelle sent us some recipes to try that she and her roommates liked. This first one comes from a Butternut Squash Roll recipe, but we're using pumpkin. Here you go!
Pumpkin Dinner Rolls
1 tablespoon yeast
1 1/4 cup warm milk (110° to 115°)
3 tablespoons butter, softened
2 teaspoons salt
1/2 cup sugar
1 cup mashed cooked pumpkin*
5 to 5-1/2 cups all-purpose flour, divided
In a large bowl, dissolve yeast in milk. Add the butter, salt, sugar, squash and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Form into rolls; place in two greased 10-in. cast-iron skillets or 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Yield: 2 dozen.
*Michelle used 1 1/2 cups so she wouldn't have any more leftovers; it worked well.