Pumpkin Cloverleaf Rolls 

Ingredients

1 package active dry yeast ¼ cup warm water (110-115 degrees)10 teaspoons brown sugar, divided 1 cup warm milk (110-115 degrees) 1 cup cooked or canned pumpkin 6 tablespoons butter or margarine, melted 4 ½ teaspoons grated orange peel 1 tablespoon salt 4 ¼ to 4 ¾ cups all-purpose flour 1 egg, beaten

 

Directions

In a mixing bowl, dissolve yeast in warm water. Add 1 teaspoon brown sugar; let stand for 5 minutes. Add milk, pumpkin, butter, orange peel, salt and remaining sugar; mix well. Add 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour. Punch dough down. Turn onto a lightly floured surface; knead until smooth and elastic, about 1 minute. Divide into 6 portions. Divide each into 12 pieces. Shape each into a ball; place three balls in each greased muffin cup. Cover and let rise until doubled, about 30 minutes. Brush rolls with
egg. Bake at 400 for 20-25 minutes or until browned. Remove from pans to wire rack to cool.

Submit 5 on a plate.