1 pkg. active dry yeast
1 c. warm water (110 degrees)
1/2 c. sugar
3 tbsp. butter, melted
1 tsp. salt
1/2 c. nonfat dry milk
1 c. canned pumpkin
1 1/2 tsp. ground cinnamon
3/4 tsp. ground cloves, nutmeg & ginger
4 1/2-5 c. all-purpose flour

In a large bowl, dissolve yeast in water. Add sugar, butter, salt, dry milk, pumpkin and spices. Beat well, then gradually beat in 4 cups flour to make a stiff dough.

Turn out onto floured board, knead until smooth (15-20 minutes) adding flour as needed to keep from sticking. Turn dough over in a grease bowl; cover and let rise in warm place until doubled (1 1/2 to 2 hours).

Punch dough down; knead briefly to release air. Divide dough into 32 equal pieces. Shape each into smooth ball; place balls in 2 greased 9 inch round baking pans. Cover; let rise until doubled (about 1 hour). Bake at 375 degrees for 25 minutes or until brown. Makes 32 rolls. Cool on racks.