PUMPKIN YEAST ROLLS

Be warned that my bread-making technique is not traditional, but after a few years of trial and error, it works for me! If you don't "trust" this method, or if you don't have a stand mixer that kneads bread, use your usual technique--

Combine in large measuring cup:
2 Tbsp active dry yeast
1/2 cup room-temp water
1/2 cup flour
Cover lightly with plastic wrap (air should still be able to get in) and let sit for 1/2 hour until bubbly.

Mix yeast mixture and following ingredients in mixing bowl and use dough hook to knead.
3/4 cup water
1 cup pumpkin puree
1/2 cup butter, softened (1 stick)
1/2 cup nonfat dry milk powder
1/2 cup packed brown sugar
2 teaspoon ground cinnamon
1 1/2 teaspoon ground nutmeg
1 1/2 teaspoon salt
1/4 teaspoon ground ginger
5 cups bread flour

Add more flour as needed to get slightly sticky dough. Knead for about 2-3 minutes in mixer or until desired texture is reached. Put in lightly greased bowl, cover with cloth, and let rise in warm place for about 1 1/2 hours until doubled.

Spray baking sheet with Pam. Shape dough into about 60 rolls and put on baking sheets. Cover with cloth and let rise about 45 minutes.

Preheat oven to 350. Bake rolls 15-20 minutes until lightly browned.