These Pumpkin Ginger Spice Dinner Rolls are light and fluffy, bake to a golden brown, and full of flavor.
Preheat oven to 400
1 pkg active dry yeast
1/4 cup warm water (110 - 115 degrees)
10 teaspoons brown sugar (divided)
1 cup warm milk (110 - 115 degrees)
1 cup cooked or canned pumpkin
6 tablespoons butter
1/2 teaspoon orange flavoring
2 teaspoons salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
4 3/4 to 5 1/4 cups all-purpose flour
1 egg, beaten
In a mixing bowl dissolve yeast in warm water. Add 1 teaspoon brown sugar. Let stand for 5 minutes. Warm milk, butter, salt, and remaining sugar in sauce pan until butte is melted and mixture is 110 - 115 degrees. Add to yeast mixture. Add pumpkin and orange flavoring. Add 2 cups flour and beat on medium speed for 2 minutes.
Add cinnamon, ginger and cloves. Add the remaining flour a little at a time. Continue to knead dough until smooth and elastic, about 10 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough and divide into two portions. Let rest for 10 minutes.
Divide each portion into 12 smaller pieces (24 total). Roll each piece into a 10" rope and tie into a loose knot leaving two long ends. Tuck top end under knot and bottom end into top center of the knot. Place 2" - 3" apart on a baking sheet.
Cover and let rise until doubled, about 30 minutes.
Brush rolls with beaten egg. Bake at 400 for 15 - 20 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 24 rolls.
