Title: Pumpkin Rolls
Categories: Diabetic Bread Lowfat
Yield: 24 Servings

1	pk	Active dry yeast
1	c	Warm water (110 F)
1/3	c	Honey
2	tb	Margarine
1	ts	Salt
1/2	c	Nonfat dry milk
1	c	Canned pumpkin
		About 1.5 tb pumpkin spice
		OR
1 1/2	ts	Cinnamon
3/4	ts	Cloves
3/4	ts	Nutmeg
3/4	ts	Ginger
2 1/2	c	To 3 cups all purpose flour
1 1/2	c	To 2 cups whole wheat flour
		Nonstick vegetable spray

1. In a large bowl or food processor, dissolve yeast in water. Add honey, margarine, salt, dry milk, pumpkin, spices. Beat well to blend, then gradually beat in about 4 cups of the combined flours to make a stiff dough.

2. Turn dough out onto a floured board and knead until smooth about 15 to 20 min, adding flour as needed to prevent sticking.

3. Turn dough over in a bowl coated with nonstick spray, cover and let rise in a warm place until doubled (1 1/2 - 2 hours) Punch down dough, knead briefly on a lightly floured board to release air.

4. Divide dough into 24 equal pieces. Shape each into a smooth ball and place balls in 2 greased 9-inch round baking pans coated with nonstick spray. Cover and let rise until almost double.

5. Bake in a preheated 375 F oven for 25 minutes or until browned. Cool on racks.

1 roll, 121 calories 3 g protein, 1 g fat, 24 g carbohydrate, .3 g fiber, 0 cholesterol, 103 mg sodium, 82 mg potassium Exchange: 1 1/2 starch/bread

Source: Univ. of Calif. San Diego Healthy Diet for Diabetics c. 1990 Shared but not tested by Elizabeth Rodier Oct 93

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