PUMPKIN YEAST ROLLS

Steps:

• Place almonds in small resealable plastic bag.
• Add food color, seal bag.
• Shake bag until almonds are evenly colored.
• If you would like them to be a darker green add more color, I also dye a few extras in case any break.
• Place almonds on wax paper to dry.
• Combine hot roll mix, yeast package from mix, and pumpkin pie spice in large bowl, stir to mix well.
• Combine cider and warm water in small saucepan.
• Heat over medium heat until cider mixture is hot (120 to 130F) pour over dry ingredients.
• Add butter and whole egg; stir until dough pulls away from side of bowl.
• Place dough on lightly floured surface; knead until smooth and elastic, about 5 minutes.
• Cut dough into 16 equal pieces; roll each piece into a ball.
• Combine egg white and cold water in small bowl; beat lightly with fork until well blended.
• Brush egg white mixture evenly onto rolls, covering them completely.
• With a sharp knife, lightly score surface of each roll, beginning at top center and comming down around sides of roll to resemble a pumpkin.
• Insert 1 almond sliver into top of each roll for stem.
• Lightly grease baking sheet.
• Place rolls 2 inches apart on prepared baking sheet.
• Cover loosley with towel; let rise in warm place 20- 30 minutes or until doubled in size.
• Remover towel.
• Preheat oven to 375°F Bake 15 to 20 minutes or until golden brown.