---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads
       Yield: 24 rolls
       3 c  Bread Flour
       2 pk Rapid Rise Yeast
       1 t  Salt
       1 tb Sugar
       1 tb Pumpkin Pie Spice
       1 lg Sweet Potato; baked,peeled
            - and mashed or 1 cup solid
            -packed pumpkin
     1/2 c  Frozen Egg Substitute
     3/4 c  Hot Skim Milk (120 degrees)
   1 1/2 c  Whole Wheat Flour
       1    Egg White;lightly beaten &
            -mixed with 1 tsp water.
            Sesame Seeds; optional
   Lightly coat a baking sheet with cookin spray and set aside. In a food
   processor or heavy duty stand mixer, combine 3 c of the bread flour, the
   yeast, salt, sugar, and pumpkin pie spice. Process until well combined. Add
   the mashed sweet potato or pumpkin pack, and the egg substitute. Process
   for 20 seconds. With the machine running, add the hot skim milk. Process or
   knead to make a soft dough that isn't sticky, adding more whole wheat flour
   in 1/4 cup increments as necessary. Knead for 1 minute in a food processor,
   10-12 minutes in a mixer. The dough should be very smooth and elastic and
   bounce back at you  when gently pressed with a finger. Place the dough into
   a plastic bag that has been coated with vegetable spray, seal, and let
   double in volume. Punch down. Pinch off a piece of dough about the size of
   a small egg and shape with the palms of your hands into a round. Place on
   the prepared baking sheet leaving about 1 between each roll. Repeat with
   the remaining dough. Let double again. Preheat the oven to 400 degrees.
   Brush the top of each roll with the egg white glaze. Sprinkle the tops of
   the rolls with the optional sesame seeds. Place on the middle rack of the
   oven. Bake 15 -20 minutes until crisp and the bottoms sound hollow when
   tapped. Cool on a wire rack. This bread freezes for about 3 months if
   tightly wrapped and kept airtight. Note: Regular yeast can be substituted
   if the RapidRise is unavailable. Please allow for a longer rising time when
   using the regular yeast. If you buy your yeast in bulk (it is cheaper this
   way) store in the freezer and allow approximately 2 to 2 1/2 tsp per a
   single package measurement.