PUMPKIN YEAST ROLLS 1 cup canned pumpkin 2 teaspoons vanilla extract 1 package dry yeast (about 2 1/4 teaspoons) 2 tablespoons brown sugar 3/4 cup warm fat-free milk (100° to 110°F) 5 cups bread flour, divided 1/4 cup butter or stick margarine, softened 1 teaspoon salt 1 teaspoon cider vinegar 1/4 teaspoon ground nutmeg 1 large egg Cooking spray Combine the pumpkin and vanilla extract, and set aside.

Dissolve yeast and sugar in milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour, pumpkin mixture, butter, salt, vinegar, nutmeg, and egg to yeast mixture; beat with a mixer at medium speed until smooth. Stir in 2 cups flour to form a sticky dough. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Coat a baking sheet with cooking spray. Punch dough down; divide in half. Working with 1 portion at a time (cover the remaining dough to keep from drying), divide each portion into 12 equal pieces; shape each piece into a ball. Place dough balls on baking sheet. Cover and freeze. Place frozen dough balls in an airtight container; seal and freeze.

To serve, place one frozen dough ball in each of 24 muffin cups coated with cooking spray. Cover and thaw; then let rise until doubled in size (about 2 hours).

Preheat oven to 350°F.

Bake, uncovered, at 350°F for 20 minutes. Remove from pans.

Makes 2 dozen.

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