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Pumpkin Dinner Rolls

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Dilia Gee

"These are awesome."
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2 h 14 m servings 235 cals
Original recipe yields 10 servings (10 rolls)

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  1. Combine milk, brown sugar, 1 tablespoon butter, and salt in a small saucepan over medium heat; heat to about 110 degrees F (43 degrees C), 2 to 4 minutes. Remove from heat.
  2. Mix warm water and yeast together in a bowl until yeast is dissolved. Combine yeast mixture and milk mixture in a large bowl. Add pumpkin puree, all-purpose flour, whole wheat flour, cinnamon, ginger, and nutmeg; beat until dough is smooth, adding more all-purpose flour if needed to form a soft dough.
  3. Grease a large bowl.
  4. Turn dough onto a floured surface and knead until smooth and elastic. Place dough into the greased bowl, turning once to grease the top of the dough. Cover and let rise in a warm place until doubled in size, about 1 hour.
  5. Grease an 9x13-inch baking dish.
  6. Punch dough down and divide into 10 pieces. Shape each dough piece into a ball. Place dough balls into the prepared baking dish; cover and let rise until doubled in size, about 30 minutes.
  7. Preheat oven to 375 degrees F (190 degrees C).
  8. Melt remaining butter in a saucepan over medium-low heat, 2 to 3 minutes. Brush melted butter over dough.
  9. Bake in the preheated oven until golden brown, 20 to 25 minutes. Transfer rolls to a wire rack to cool slightly before serving.

Nutrition Facts

Per Serving: 235 calories; 6.8 g fat; 39.1 g carbohydrates; 6 g protein; 17 mg cholesterol; 374 mg sodium. Full nutrition

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