Ingredients
3/4 cup whole milk
1/3 cup packed brown sugar
5 tablespoons butter, divided
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 to 2-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Directions
In a small saucepan, heat the milk, brown sugar, 4 tablespoons butter and salt to 110°-115°; set aside.
In a large bowl, dissolve yeast in warm water. Stir in milk mixture. Add 1-1/2 cups all-purpose flour, whole wheat flour, pumpkin, cinnamon, ginger and nutmeg. Beat until smooth. Add enough remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide into 20 pieces; shape into balls. Place in a greased 13×9-in. baking pan. Cover and let rise for 30 minutes or until doubled.
Preheat oven to 375°. Melt remaining butter; brush over dough. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.
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