3 1/2 cups all-purpose flour1 envelope instant (rapid-rise) yeast 1 teaspoon salt 2 tablespoons sugar 1 tablespoon minced fresh or 1 1/2 teaspoons dried sage leaves 3/4 cup fat-free milk 1/4 cup melted butter 1/2 cup canned pumpkin puree 1 whole large egg (for egg wash) 1 tablespoon water Non-stick cooking spray
1. In a food processor fitted with a metal blade, pulse together flour, yeast, salt, sugar and sage until combined. 2. In a glass measuring cup whisk together milk, butter and pumpkin puree. With the processor running, add milk mixture to the dry ingredients. Process approximately 60 seconds or until the mixture forms a soft ball. 3. Turn the mixture out onto a lightly floured surface and knead by hand 2-3 times. Form into a ball and place in a large, lightly greased bowl. Cover and let rise in a warm, draft-free place until doubled in bulk - about 45 minutes. Punch the dough down, turn the bowl over it, and let rest an additional 5 minutes. 4. Divide dough into 24 equal pieces. 5. Preheat oven to 350 degrees. Spray 2 baking sheets with non-stick spray. Roll each dough piece into a 10-inch long string and tie in knot. Place on baking sheet. 6. Cover and let rise 15 minutes. Whisk egg with one tablespoon water and brush over the tops of the rolls. Bake 20 minutes or until golden brown. Serve warm.