1/4 c. butter
1 c. hot scalded milk
1/4 c. sugar
2 tsp. salt
1 c. mashed cooked pumpkin
2 eggs
1/2 c. warm water
2 pkg. dry yeast
3 c. flour

Place in above order in mixing bowl. Beat at medium low speed for 3 minutes. Stir in 2 1/2 to 3 cups flour to make a stiff dough. Cover; let rest 15 minutes. Prepare orange icing. Toss dough on well floured surface until no longer sticky. Roll out half, about 18 inch side with 1/4 of icing. Fold uncovered dough over icing. Cut crosswise into 1 inch strips. Twist 4-5 times. Coil into well greased cookie sheet, keeping flat and tucking ends under. Repeat with remaining dough. Cover; let rise in warm place until very light or double in size, 45-60 minutes.

Bake at 375 degrees for 12-15 minutes, or until golden brown. Remove from sheets immediately. Frost warm with remaining icing. 36 rolls.

ORANGE ICING:

Melt 1/4 cup butter in saucepan. Stir in 2 tablespoons flour and 1/4 cup orange juice. Cook, stirring constantly until thick. Stir in 2 1/2 cups powdered sugar and 1 tablespoon orange peel.