Pumpkin Yeast Bread or Cinnamon Rolls

from Angela's kitchen

1/2 cup warm water
2 packages (2 tablespoons) active dry yeast
2/3 cup warm milk
2 large eggs, beaten
1 1/2 cups puréed pumpkin, either fresh or canned
2 tablespoons vegetable oil
6 1/2 cups (approximately) Unbleached All-Purpose Flour
1/2 cup brown sugar
2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon ground fresh nutmeg 1/2 teaspoon pumpkin pie spice

In a large bowl, stir yeast into water, proof yeast. Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, and spices to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour, a little at a time, until you have dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

For Cinnamon Rolls

Mix 1/2 C Brown Sugar 2 Tablespoons melted Butter

1 teaspoon cinnamon 1 teaspoon fresh nutmeg mix together

Roll dough out flat on clean surface. Spread sugar mixture on insides. Roll dough up cut out cinnamon rolls with dental floss for a perfect cut. Bake in a preheated 375°F oven, about 20 min

For Bread or Rolls

Turn dough out onto a lightly oiled work surface. Divide dough in half. Shape dough into loaves and place in well-greased 10 x 5-inch pans or, shape half into a loaf, and other half into 12 large dinner rolls. Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Loaves bake about 30 minutes, rolls about 20.