Pumpkin Dinner Rolls

Description:
A soft yellow dinner roll. The pumpkin doesn't add a classic pumpkin flavor, just enough moisture to make these rolls taste great and not dry out. Very yummy. Stolen from Amy, Thanksgiving 2009.
Yield: 4 Dozen Rolls

Ingredients:
1 c. Sugar
1/2 c. Warm Milk
1/4 c. butter, softened or melted
2 c. Mashed cooked pumpkin
2 t. Salt
1/2 c. Wheat Germ
10-12 c. all-purpose flour
7 t. dry yeast

Instructions:
1. In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well.

2. Add wheat germ, 7-8 cups of the flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky.When you mix it in a mixer, it should peel away from the edge of the bowl.

3. Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 1 hour).

4. Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls.

5. Place on greased baking sheets, and grease tops. Cover and let rise until almost doubled, about 30 minutes.

6. Bake at 350 degrees for 15-18 minutes, until tops are golden. Remove to wire racks and cover with a towel. Serve with butter.