Ingredients:
- 1 cup sugar
- 1/2 cup warm water
- 2 cups warm milk
- ¼ cup butter, softened or melted
- 2 cups mashed cooked pumpkin
- 2 teaspoons El Chipotle Picante Pumpkin Hot Sauce
- 2 teaspoons salt
- 1/2 cup wheat germ or whole wheat flour
- 10-12 cups all-purpose flour or bread flour
- 7 teaspoons dry yeast
Instructions:
- In large mixing bowl, combine sugar, water, milk, butter, pumpkin, El Chipotle Picante Pumpkin Hot Sauce, and salt. Mix well.
- Add wheat germ, 7-8 cups of the flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky.
- Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 60-90 minutes).
- Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls.
- Place on greased baking sheets, and grease tops. (I use two 11×15-inch baking sheets, and put 24 rolls on each.) Cover and let rise until almost doubled, about 30 minutes.
- Bake at 350 degrees for 15-20 minutes, until tops are golden. Remove to wire racks and cover with a towel. Brush tops with butter if desired, as soon as rolls are removed to the wire racks. Serve warm with butter.
