PUMPKIN PAN ROLLS

Pumpkin Pan Rolls image

Serve these spicy-sweet pumpkin rolls for dinner-or at any time of day-and get ready to hear a chorus of yums in your kitchen! -Linnea Rein, Topeka, Kansas

Provided by Taste of Home

Time 40m

Yield 20 rolls.

Number Of Ingredients 12

Ingredients

3/4 cup 2% milk
1/3 cup packed brown sugar
5 tablespoons butter, divided
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 to 2-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Steps:

In a small saucepan, heat the milk, brown sugar, 4 tablespoons butter and salt to 110°-115°; set aside. , In a large bowl, dissolve yeast in warm water. Stir in milk mixture. Add 1-1/2 cups all-purpose flour, whole wheat flour, pumpkin, cinnamon, ginger and nutmeg. Beat until smooth. Add enough remaining all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 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. Divide into 20 pieces; shape into balls. Place in a greased 13x9-in. baking pan. Cover and let rise for 30 minutes or until doubled. , Preheat oven to 375°. Melt remaining butter; brush over dough. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 124 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 154mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges