Pumpkin Rolls

1. 1. In a large bowl or food processor, dissolve yeast in water.
2. Add honey, margarine, salt, dry milk, pumpkin, spices.
3. Beat well to blend, then gradually beat in about 4 cups of the combined flours to make a stiff dough.
4. 2. Turn dough out onto a floured board and knead until smooth about 15 to 20 min, adding flour as needed to prevent sticking.
5. 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.
6. Shape each into a smooth ball and place balls in 2 greased 9-inch round baking pans coated with nonstick spray.
7. Cover and let rise until almost double.
8. 5. Bakei in a preheated 375 F oven for 25 minutes or until browned.
9. Cool on racks.
10. 1 roll, 121 calories 3 g protein, 1 g fat, 24 g carbohydrate,.
11. 3 g fiber, 0 cholesterol, 103 mg sodium, 82 mg potassium Exchange: 1 1/2 starch/bread Source: Univ.
12. of Calif.
13. San Diego Healthy Diet for Diabetics c.