90 Minute Pumpkin Dinner Rolls using Quick Rise Yeast

These Quick Pumpkin Yeast Rolls whip up in no time, about 90 minutes from start to out of the oven, and would be a beautiful addition to any Thanksgiving menu. We loved the pretty color and even the boys mentioned they thought the pumpkin made the rolls moister... But I do have to say, unlike the big flavors in my Savory Pumpkin Pecan Bread, we couldn't taste the pumpkin in this recipe. So basically, these rolls are fluffy soft dinner rolls dressed to impress in a festive orange/gold color:@)

Pumpkin Dinner Rolls Using Rapid Rise Yeast
2 to 2 1/4 C A/P flour
2 Tblsp sugar
1 envelope (2 1/4 tsp) rapid rise yeast
1/2 tsp salt
1/2 C pumpkin
1/4 C milk
1/8 C water
2 Tblsp butter
Egg wash or cornstarch wash-optional
poppy/sesame/caraway seeds-optional

1. Combine 3/4 C flour, sugar, yeast, and salt in large bowl.
2. Heat pumpkin, milk, water and butter until warm (120 degrees), add to flour mixture and beat at medium speed for 2 minutes, scraping sides of bowl occasionally.
3. Add 1/4 C flour, beat 2 minutes at high speed.
4. Stir in enough remaining flour 1/4 C at a time to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 minutes. Cover and let rest 10 minutes.
5. Divide dough into 12 equal pieces, shape into balls and place in a greased 9" cake pan. If desired, lightly coat the top with one of the washes and sprinkle with seeds (either an egg wash-one egg mixed with 1-2 Tblsp water or milk, or a cornstarch wash-blend 1/2 tsp cornstarch with 4 Tblsp water. Put it in the microwave until it appears glassy, about 30-60 seconds on high. Note: this can bubble up in the microwave, use a big enough bowl/cup)
6. Cover rolls and let rise in warm place until double, about 30 minutes (this may take a little longer because of the pumpkin).
7. Bake at 375 degrees for 18-20 minutes or until golden brown and done. 

Eat well and have a happy day:@)