Pumpkin Rolls
Source: The Book of Bread by Judith and Evan Jones
Makes 2 (8-inch) loaves or 30 rolls

1 can pureed pumpkin
1/4 can light brown sugar
nutmeg (freshly grated or 1/16 tsp ground)
2 tsp coarse salt or 1 tsp table salt
1 can milk
6 tbsp butter
2 tsp grated lemon peel
1 tbsp active dry yeast
1/4 can warm water
4 1/2 to 5 cups white flour preferably unbleached
melted butter

Beat into pumpkin; brown sugar, several gratings of nutmeg, salt, milk, butter and lemon peel.

In a medium bowl dissolve the yeast in the warm water. Add the pureed mixture and then stir in the flour cup by cup until the dough starts to come away from the sides of the bowl. Turn dough out on a floured surface and knead for 4-5 min until smooth, adding more flour as necessary.

Clean the bowl, grease it, and return the dough to it, turning to coat. Place the bowl covered with plastic wrap over a pan of hot but not boiling water and let rise until double in volume (30–40 minutes).

Turn the dough out and form into rolls. Place on a buttered baking sheet an inch apart and cover lightly with a towel. Let rise until double in size. (Or form into two 6-in loaves or one large loaf for a 9-10 inch bread pan.)

Bake in a preheated 375F oven 15-20 minutes until golden on top (25 minutes for a small loaf; 40 for the 9 in size). Remove and brush with melted butter. Serve warm.