1409 Chestnut Street, Atlantic, Iowa 50022
A Recipe From Barbara
1/2 package active dry yeast or 1/2 cake compressed yeast
Sprinkle the dry active yeast into warm water that is about 105* to 115* degrees. BUT use water that is 80* to 90* for your compressed yeast!
Let stand for a few minutes, then stir the water and yeast until the yeast is dissolved.
In a large bowl, combine pumpkin, egg, sugar, salt, butter or margarine and milk. Cool this mixture to lukewarm. Add the yeast and slowly start adding the flour until you have a smooth dough. Cover and let the dough rise in a warm, draft free place until it has doubled.
Turn out on to a floured surface. Cut the dough into 18 pieces and shape into rolls. Place the rolls on a baking sheet. Let the dough rise again in a warm, draft free place until the rolls have doubled. this should take about 20 minutes.
Preheat your oven to 350* then bake your rolls for about 12 to 15 minutes.