Mix Together:

  • 2 tbl or 2 pkg yeast
  • 1/2 c warm water

Mix together and let cool if still hot:

  • 1-1/3 c scalded milk
  • 2 c pumpkin or squash
  • 2/3 c brown sugar
  • 1 tsp salt
  • 2/3 melted butter

Add and beat:

  • Yeast mixture
  •  4 c ww flour


  • 4-6 c unbleached flour
  • Add as much as it takes to make a stiff dough

Knead adding flour on the board (if necessary to prevent sticking). Place dough in a large bowl to rise – covered till doubled (approximately 1 hour). Punch dough down, shape into tangerine sized rolls and place on greased cookie sheet. Cover and rise till doubled (30-45 mins). Bake at 400 for 20 minutes. Brush tops with melted butter when they come out.