---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PUMPKIN ROLLS
  Categories: Diabetic, Breads/bm, Low-fat/cal
       Yield: 24 servings
  
       1 pk Active dry yeast
       1 c  Warm water (110 F)
     1/3 c  Honey
       2 tb Margarine
       1 ts Salt
     1/2 c  Nonfat dry milk
       1 c  Canned pumpkin
            About 1.5 tb pumpkin spice
            OR
   1 1/2 ts Cinnamon
     3/4 ts Cloves
     3/4 ts Nutmeg
     3/4 ts Ginger
   2 1/2 c  To 3 cups all purpose flour
   1 1/2 c  To 2 cups whole wheat flour
            Nonstick vegetable spray
  
   1.  In a large bowl or food processor, dissolve yeast in water.  Add
   honey, margarine, salt, dry milk, pumpkin, spices.  Beat well to
   blend, then gradually beat in about 4 cups of the combined flours to
   make a stiff dough.
   
   2.  Turn dough out onto a floured board and knead until smooth about
   15 to 20 min, adding flour as needed to prevent sticking.
   
   3.  Turn dough over in a bowl coated with nonstick spray, cover and
   let rise in a warm place until doubled (1 1/2 - 2 hours)  Punch down
   dough, knead briefly on a lightly floured board to release air.
   
   4.  Divide dough into 24 equal pieces.  Shape each into a smooth ball
   and place balls in 2 greased 9-inch round baking pans coated with
   nonstick spray.  Cover and let rise until almost double.
   
   5.  Bake in a preheated 375 F oven for 25 minutes or until browned.
   Cool on racks.
   
   1 roll, 121 calories 3 g protein, 1 g fat, 24 g carbohydrate, .3 g
   fiber, 0 cholesterol, 103 mg sodium, 82 mg potassium Exchange: 1 1/2
   starch/bread
   
   Source:  Univ. of Calif. San Diego Healthy Diet for Diabetics c. 1990
   Shared but not tested by Elizabeth Rodier Oct 93
  
 -----