Pumpkin Rolls

Ingredients

 * 1 pack active dry yeast
 * 1 cup warm water (110 f)
 * 1/3 cup honey
 * 2 tbsp margarine
 * 1 tsp salt
 * 1/2 cup nonfat dry milk
 * 1 cup canned pumpkin
 * about 1.5 tb pumpkin spice
 * or
 * 1 1/2 tsp cinnamon
 * 3/4 tsp cloves
 * 3/4 tsp nutmeg
 * 3/4 tsp ginger
 * 2 1/2 cup to 3 cups all purpose flour
 * 1 1/2 cup to 2 cups whole wheat flour
 * nonstick vegetable spray

Directions
In a large bowl or food processor, dissolve yeast in water. Add honey, margarine, salt, dry milk, pumpkin, spices. Beat well to blend, then gradually beat in about 4 cups of the combined flours to make a stiff dough. Turn dough out onto a floured board and knead until smooth about 15 to 20 min, adding flour as needed to prevent sticking. Turn dough over in a bowl coated with nonstick spray, cover and let rise in a warm place until doubled (1 ½ - 2 hours) punch down dough, knead briefly on a lightly floured board to release air. Divide dough into 24 equal pieces. Shape each into a smooth ball and place balls in 2 greased 9-inch round baking pans coated with nonstick spray. Cover and let rise until almost double. Bake in a preheated 375 °F oven for 25 minutes or until browned. Cool on racks. 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