Pumpkin Yeast Rolls

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 16
• 16 slivered almonds, i use a few extras in case any break,dye almonds ahead of time,directions below
• 1/4 teaspoon green food coloring
• 1 (16 ounce) package hot roll mix
• 1 1/2 teaspoons pumpkin pie spice
• 2/3 apple cider
• 1/3 cup warm water
• 2 tablespoons butter, softened
• 1 whole egg, slightly beaten
• 1 egg
• 2 tablespoons cold water

Recipe

• 1 place almonds in small resealable plastic bag.
• 2 add food color, seal bag.
• 3 shake bag until almonds are evenly colored.
• 4 if you would like them to be a darker green add more color, i also dye a few extras in case any break.
• 5 place almonds on wax paper to dry.
• 6 combine hot roll mix, yeast package from mix, and pumpkin pie spice in large bowl, stir to mix well.
• 7 combine cider and warm water in small saucepan.
• 8 heat over medium heat until cider mixture is hot (120 to 130f) pour over dry ingredients.
• 9 add butter and whole egg; stir until dough pulls away from side of bowl.
• 10 place dough on lightly floured surface; knead until smooth and elastic, about 5 minutes.
• 11 cut dough into 16 equal pieces; roll each piece into a ball.
• 12 combine egg and cold water in small bowl; beat lightly with fork until well blended.
• 13 brush egg mixture evenly onto rolls, covering them completely.
• 14 with a sharp knife, lightly score surface of each roll, beginning at top center and comming down around sides of roll to resemble a pumpkin.
• 15 insert 1 almond sliver into top of each roll for stem.
• 16 lightly grease baking sheet.
• 17 place rolls 2 inches apart on prepared baking sheet.
• 18 cover loosley with towel; let rise in warm place 20- 30 minutes or until doubled in size.
• 19 remover towel.
• 20 preheat oven to 375°f bake 15 to 20 minutes or until golden brown.