Pumpkin Rolls

These rolls were fabulous and have earned themselves a permanent place in our family's holiday menu. They were simple, moist and incredibly rich. Next time I need to take some better pictures before I eat them all.

{Ingredients}

1 cup sugar
1/2 cup warm water
2 cups warm milk
¼ cup butter, softened or melted (I warm it with the milk above)
2 cups mashed cooked pumpkin
2 teaspoons salt
1/2 cup wheat germ or whole wheat flour
10-12 cups all-purpose flour or bread flour
7 teaspoons dry yeast

{Instructions}

1. In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well.

2. Add wheat germ, 7-8 cups of the flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky.

3. Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 60-90 minutes).

4. Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls.

5. Place on greased baking sheets, and grease tops. (I use two 11x15-inch baking sheets, and put 24 rolls on each.) Cover and let rise until almost doubled, about 30 minutes.

6. Bake at 350 degrees for 15-20 minutes, until tops are golden. Remove to wire racks and cover with a towel. Brush tops with butter if desired, as soon as rolls are removed to the wire racks. Serve warm with butter.