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Pumpkin Rolls I

"Pumpkin Rolls best for Thanksgiving!"

Ingredients :

2 (.25 ounce) packages energetic dry yeast
1 half cups heat water (a hundred and ten stages F/45 levels C)
1/three cup brown sugar
2 teaspoons salt
2 eggs
1/2 cup melted butter
1 cup canned pumpkin
7 cups all-motive flour
1/4 cup butter, softened (elective)

Instructions :

Prep : 20M	Cook : 32M	Ready in : 2H10M

Dissolve yeast in heat water and stir in sugar, salt, half of cup butter, pumpkin and eggs. Add three cups of the flour and beat well. Stir in sufficient extra flour to make dough clean to deal with. Knead on lightly floured surface until clean and elastic. Place in greased bowl, covered, and permit to double in size.
Punch down, and divide into 4 components, rolling every right into a 12-inch circle. Spread with 1/4 cup butter if favored. Cut into 8 wedges. Roll up every wedge starting at wide area. Place on greased sheet and allow to upward thrust.
Bake at 375 tiers F (190 levels C) for 15-20 mins.

Notes :

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