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Honey Whole-Wheat Pumpkin Rolls

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Honey and whole wheat flour give these yummy pumpkin rolls extra goodness.













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium


1 package yeast, active dry
1 cup water
cup honey
2 tablespoons margarine
1 teaspoon salt
½ cup milk, skim, (non fat) powder
1 cup pumpkin
1 ½ teaspoons cinnamon
¾ teaspoon cloves
¾ teaspoon nutmeg
¾ teaspoon ginger
2 ½ cups all-purpose flour
1 ½ cups whole-wheat flour


In a large bowl or food processor, dissolve yeast in water.

Add honey, margarine, salt, dry milk, pumpkin, spices.

Beat well to blend, then gradually beat in about 4 cups of the combined flours to make a stiff dough.

Turn dough out onto a floured board and knead until smooth about 15 to 20 minutes, adding flour as needed to prevent sticking.

Turn dough over in a bowl coated with nonstick spray, cover punch down dough, knead briefly on a lightly floured board to release air.

Divide dough into 24 equal pieces.

Shape each into a smooth ball and place balls in 2 greased 9-inch round baking pans coated with nonstick spray.

Cover and let rise until almost double.

Bake in a preheated 375 degree F oven for 25 minutes or until browned.

Cool on racks.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 10511% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 121mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 6g
Vitamin A 33% Vitamin C 1%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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