These rolls are wonderful! They're lightly sweetened and a little heavier than a typical dinner roll-great with soups and stews! The only thing I'll do differently next time is add more cranberries!
4-3/4 cups flour
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 cup packed light or dark brown sugar
1-1/2 teaspoons salt
1 tablespoon instant yeast
3/4 cup canned pumpkin (fresh roasted and drained
works well, you may need to use a tad more flour)
2 large eggs
3/4 cup water
1/4 cup butter, softened
3/4 cup dried cranberries
Mix all of the ingredients except the cranberries, by hand, mixer, or bread machine-knead until you have a soft, almost sticky dough. Depending on how wet your pumpkin is, add a touch more water or flour. Knead in the cranberries right at the end . Place the dough in a lightly greased bowl, turn to coat the top; cover and set aside to rise until almost doubled, about 1-1/2 hours. Now, turn dough onto a lightly floured surface, gently deflate and divide into 16 pieces. Roll each piece into a ball. Place rolls in either a greased standard muffin pan, or a greased 9x13 pan. Cover lightly and set aside to rise until puffy, about 1 hour. Bake rolls in a preheated 350 degree oven for about 25 to 30 minutes. Remove from oven and turn out onto a rack to cool.
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