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  Recipe Home » Diabetic » PUMPKIN ROLLS
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  PUMPKIN ROLLS
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 178
Ingredients:
1 package active dry yeast
1 C. warm water (110 degrees F.)
1/3 C. honey
2 Tbls. margarine
1 tsp. salt
1/2 C. nonfat dry milk
1 C. canned pumpkin
1-1/2 Tbls. pumpkin spice, or 1-1/2 tsp. cinnamon
3/4 tsp. cloves
3/4 tsp. nutmeg
3/4 tsp. ginger
2-1/2 to 3 C. all purpose flour
1-1/2 to 2 C. whole wheat flour
nonstick vegetable spray
Instructions:
In a large bowl or food processor, dissolve yeast in water. Add honey, margarine, salt, dry milk, pumpkin, spices. Beat well to blend. Gradually beat in about 4 C. of the combined flours to make a stiff dough. Turn dough out onto a floured board and knead until smooth, about 15 to 20 minutes, 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, 1-1/2 to 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 two greased 9-inch round baking pans coated with nonstick spray. Cover and let rise until almost double. Bake in preheated oven at 375 degrees F. for 25 minutes, or until browned. Cool on racks.
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