1/2 cup hot milk
2 tbsp. butter
3 tbsp. sugar
1/2 cup pureed pumpkin or winter squash
1 tsp. salt
3 1/4 cups all-purpose flour, divided
1 tbsp. active dry yeast (or equivalent)
1/4 cup warm water

Combine hot milk, butter, sugar, pumpkin, salt and 1/4 cup flour in a large bowl. Stir yeast into 1/4 cup warm water and let stand for 5 minutes or until bubbly. Add yeast to the first mixture and beat vigorously. Cover and leave in a warm place to rise for 30 minutes or until light.

Stir in 2 to 3 cups flour until dough leaves sides of bowl. Turn out onto a floured surface and knead in flour until dough is smooth and elastic, about 8 minutes. Place dough in a greased bowl, turning it to grease the top. Cover and place in a warm draft-free place until doubled in size, about 45 minutes. Punch dough down, and turn out onto a lightly floured board. Roll dough with a rolling pin to 1/4-inch thickness. Cut into 2-inch rounds.

Place rounds about 1-inch apart on greased baking sheets. Cover and let rise for 20 minutes or until almost double in size.

Preheat oven to 400°F. Bake at 400°F for 10 to 12 minutes or until golden brown.

Note: Place bottom pan on top oven rack and top pan on bottom oven rack after first six minutes of baking to ensure even brownness (also known as the switcheroo).

Submitted by: Julie