1 c. milk
1/3 c. butter
2 pkgs. dry yeast
1/2 c. sugar
4 to 6 tbsp. melted butter
1 tsp. salt
1 c. solid pack or cooked, mashed pumpkin
4 to 5 c. flour

Heat milk and butter until melted. Cook 110 to 115 degrees (lukewarm). Dissolve yeast in warm (not hot) milk mixture. Stir in sugar and salt. Combine yeast mixture, pumpkin and 3 cups of flour in a large mixing bowl. Beat 3 minutes. Gradually stir in by hand 1 more cup of flour. Turn onto floured surface. Knead 3 minutes, working in additional flour as necessary. Place dough in greased bowl, turning to grease top.

Cover and let rise in warm place until doubled in bulk, about 1 hour. Punch dough down, knead a few times to work out bubbles. Roll to 1/2 inch thickness. If dough resists rolling, allow to rest for 10 minutes. Cut into 2 x 2 inch pieces. Dip each piece in melted butter. Place 1/2 of dough in each of 2 round 1 1/2 quart baking dishes. Cover, let rise in warm place 30 minutes. Bake at 325 degrees for 45 minutes. Allow to stand in dishes 10 minutes before turning out on wire racks. Pieces pull off like biscuits.