Pumpkin Rolls

Ingredients

 * 1 pack active dry yeast
 * 1 cup warm water (110°F)
 * ⅓ cup honey
 * 2 tbsp margarine
 * 1 tsp salt
 * ½ cup non-fat dry milk
 * 1 cup canned pumpkin
 * about 1½ tbsp pumpkin pie spice or 1½ tsp cinnamon
 * ¾ tsp cloves
 * ¾ tsp nutmeg
 * ¾ tsp ginger
 * 2½ – 3 cups all purpose flour
 * 1½ – 2 cups whole wheat flour
 * non-stick vegetable spray

Directions

 * 1) In a large bowl or food processor, dissolve yeast in water.
 * 2) Add honey, margarine, salt, dry milk, pumpkin, spices.
 * 3) Beat well to blend, then gradually beat in about 4 cups of the combined flours to make a stiff dough.
 * 4) Turn dough out onto a floured board and knead until smooth about 15 to 20 minutes, adding flour as needed to prevent sticking.
 * 5) Turn dough over in a bowl coated with nonstick spray, cover and let rise in a warm place until doubled (1½ - 2 hours) punch down dough, knead briefly on a lightly floured board to release air.
 * 6) Divide dough into 24 equal pieces.
 * 7) Shape each into a smooth ball and place balls in 2 greased 9-inch round baking pans coated with nonstick spray.
 * 8) Cover and let rise until almost double.
 * 9) Bake in a preheated 375°F oven for 25 minutes or until browned.
 * 10) Cool on racks.

Nutritional information
1 roll, 121 calories 3 g protein, 1 g fat, 24 g carbohydrate, .3 g fiber, 0 cholesterol, 103 mg sodium, 82 mg potassium exchange: 1 ½ starch/bread