Pumpkin Dough
• 1 cup canned pumpkin or squash
• 2 large eggs
• 2 tablespoons to 1/4 cup lukewarm water*
• 1/4 cup soft butter
• 2 1/2 cup all purpose flour
• 1 3/4 cups White Whole Wheat Flour
• 1/4 cup nonfat dry milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3 tablespoons brown sugar, light or dark
• 1 1/2 teaspoons salt
• 2 teaspoon instant yeast
• *Adjust the amount of water by the time of year or your climate. For summer, or in a humid environment, use the lesser amount of water. In winter, or in a dry climate, use the greater amount. It's always best to start with the lesser amount; you can add more as needed.
Filling
• 3/4 cup sugar mixed with 1 Tablespoon of Cinnamon
• 1/2 cup minced crystallized ginger, raisins, or dried cranberries, optional
Glaze
• 1 cup powdered sugar
• 1 tablespoon butter
• 1 1/2 tablespoons milk, or enough to make a "drizzlable" glaze
Directions
1) Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough.
2) Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost doubled in bulk.
3) Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin.
4) Mix the cinnamon filling. Spread a thin layer over the dough, leaving one short edge free of filling.
5) Sprinkle with crystallized ginger or dried fruit (or both), if desired.
6) Starting with the short end that's covered with filling, roll the dough into a log.
7) Cut the log into 12 rolls.
8) Place the rolls into a lightly greased 9" x 13" pan that's at least 2" deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy.
9) Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.
10) To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar. (or serve with with traditional cream cheese frosting)
11) Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired.
Yield: 12 rolls
