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Ingredients

¾ cup milk ⅓ cup packed brown sugar 5 tablespoons butter, divided 1 teaspoon salt ½ cup warm water (110 to 115 degrees F/43 to 46 degrees C) 2 (.25 ounce) packages active dry yeast 1 ½ cups pumpkin puree 1 ½ cups all-purpose flour, or more as needed 1 ½ cups whole wheat flour ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg

Nutrition Info

234.7 calories carbohydrate: 39.1 g cholesterol: 16.7 mg fat: 6.8 g fiber: 4.1 g protein: 6 g saturatedFat: 4 g servingSize: - sodium: 373.9 mg sugar: 9.3 g transFat: : - unsaturatedFat: : -

Combine milk, brown sugar, 1 tablespoon butter, and salt in a small saucepan over medium heat, heat to about 110 degrees F (43 degrees C), 2 to 4 minutes. Remove from heat.
Mix warm water and yeast together in a bowl until yeast is dissolved. Combine yeast mixture and milk mixture in a large bowl. Add pumpkin puree, all-purpose flour, whole wheat flour, cinnamon, ginger, and nutmeg, beat until dough is smooth, adding more all-purpose flour if needed to form a soft dough.
Grease a large bowl.
Turn dough onto a floured surface and knead until smooth and elastic. Place dough into the greased bowl, turning once to grease the top of the dough. Cover and let rise in a warm place until doubled in size, about 1 hour.
Grease an 9x13-inch baking dish.
Punch dough down and divide into 10 pieces. Shape each dough piece into a ball. Place dough balls into the prepared baking dish, cover and let rise until doubled in size, about 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Melt remaining butter in a saucepan over medium-low heat, 2 to 3 minutes. Brush melted butter over dough.
Bake in the preheated oven until golden brown, 20 to 25 minutes. Transfer rolls to a wire rack to cool slightly before serving.

10 rolls

These are awesome.