Pumpkin Rolls

1/2 package active dry yeast or 1/2 cake compressed yeast
1/4 cup water
1 cup mashed cooked fresh pumpkin
1 egg, well beaten
1/2 cup brown sugar
1/4 teaspoon salt
1 tablespoon butter or margarine, melted
1 cup milk, scalded then slightly cooled
4 cups unsifted bread flour

Sprinkle the dry active yeast into warm water that is about 105* to 115* degrees. BUT use water that is 80* to 90* for your compressed yeast!

Let stand for a few minutes, then stir the water and yeast until the yeast is dissolved.

In a large bowl, combine pumpkin, egg, sugar, salt, butter or margarine and milk. Cool this mixture to lukewarm. Add the yeast and slowly start adding the flour until you have a smooth dough. Cover and let the dough rise in a warm, draft free place until it has doubled.

Turn out on to a floured surface. Cut the dough into 18 pieces and shape into rolls. Place the rolls on a baking sheet. Let the dough rise again in a warm, draft free place until the rolls have doubled. this should take about 20 minutes.

Preheat your oven to 350* then bake your rolls for about 12 to 15 minutes.