---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads, Fruits
       Yield: 2 dozen
     1/2 c  Hot milk
       2 T  Butter
       3 T  Sugar
     1/2 c  Pureed pumpkin or winter
            - squash
       1 t  Salt
   3 1/4 c  All purpose flour
       1 T  Active dry yeast
     1/4 c  Warm water
   Combine hot milk, butter, sugar, pumpkin, salt and 1/4 cup flour in a
   large bowl.
   Stir yeast into 1/4 cup warm water and let stand for 5 minutes or until
   bubbly.  Add yeast to the first mixture and beat vigorously.  Cover and
   leave in a warm place to rise for 30 minutes or until light.
   Stir in 2-3 cups flour until dough leaves sides of bowl.  Turn out onto a
   floured surface and knead in flour until dough is smooth and elastic,
   about 8 minutes.
   Place dough in a greased bowl, turning it to grease the top.  Cover and
   place in a warm draft-free place until doubled in size, about 45 minutes.
   Punch dough down, and turn out onto a lightly floured board.  Roll dough
   with a rolling pin to 1/4 inch thickness. Cut into 2 inch rounds.  Place
   rounds about 1 inch apart on greased baking sheets.  Cover and let rise
   for 20 minutes or until almost double in size.
   Bake in a preheated 400 F. oven for 10 to 12 minutes or until golden
   HINT:  Place bottom pan on top oven rack and top pan on bottom oven rack
   after first six minutes of baking to ensure even brownness.
   Baker’s note:  This recipe rates four stars.  It has a wonderful flavour,
   and a nice golden brown colour.  It would be good to serve at Thanksgiving