1 pkg. active dry yeast
1 c. warm water (105 to 115 degrees)
1 c. canned pumpkin
1/2 c. shortening
1/3 c. sugar
1 egg
1 1/2 tsp. salt
5 to 6 c. all-purpose flour
butter

Dissolve yeast in warm water in a large bowl. Stir in shortening, sugar, egg, salt and 3 cups of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes.

Put in greased bowl, turn greased side up. Cover and let rise until doubled in size, about 1 hour. Punch down dough, divide into 3 equal parts. Roll each part into 12 inch circle on a floured surface. Spread with butter, cut into 12 wedges. Roll up tightly. Beginning with rounded edges.

Place rolls with points down on a greased cookie sheet. Curve slightly. Let rise until double, 30 to 45 minutes. Heat oven to 400 degrees. Bake until golden brown, 15 to 20 minutes. Makes 3 dozen. Great to serve with Christmas or Thanksgiving dinner.