Makes 18 rolls.

These golden-orange dinner rolls are wonderful for fall and winter.  I particularly like to make them for Thanksgiving.  They are also wonderful left over, toasted and spread with butter and jam.

This is a yeast bread that starts off with a "sponge" (a mixture of yeast, flour and water).  Give yourself plenty of time for this recipe.

Ingredients:

• 1/4 cup warm water
• 2 1/2 tsp dry yeast (1 envelope)
• 1/4 cup all-purpose flour
• 1 Tbs sugar

• 1/2 cup milk
• 2 Tbs butter
• 3/4 cup canned solid pack pumpkin
• 1/4 cup pure maple syrup
• 2 large eggs
• 1 tsp salt
• 3/4 tsp ground nutmeg
• 1/4 cup plus 1 Tbs sugar
• 4 cups (approx.) all-purpose flour

Method

1. For sponge: dissolve yeast in warm water in large mixer bowl.  Add 1/4 cup flour and 1 Tbs sugar.  Mix together, cover with plastic, and let rise in warm place 45 minutes or until very foamy.
2. For bread (when sponge is almost ready): bring milk and butter just to a simmer, then remove from heat and stir to melt butter.  Cool 10 minutes.
3. Into milk and butter, whisk in pumpkin, syrup, eggs, salt, nutmeg, and 1/4 cup plus 1 Tbs sugar.
4. Whisk pumpkin mixture into the sponge.
5. Using mixer with dough hook, mix in flour, 1 cup at a time, until dough forms.  Mix until smooth and elastic, adding more flour if sticky, about 5 minutes.
6. Cover bowl with plastic and a clean kitchen towel; let dough rise in a warm, draft-free area until doubled in volume, about 1 hour 30 mins.
7. When dough has risen, grease two heavy baking sheets.   Punch dough down and transfer to a floured surface.  Knead until smooth.
8. Divide dough into 18 equal pieces.  Shape each piece into a ball or bowknot and arrange on prepared baking sheets, spacing two inches apart.   Cover with clean kitchen towels and let rise until doubled - about 45 minutes.
9. Preheat oven to 425 deg F.  Bake rolls until golden brown, about 15 minutes.  Transfer to racks and cool slightly, then serve.

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