Pumpkin Rolls

I made this recipe a few years ago for Thanksgiving. Then we wanted it again for Christmas and couldn't find the recipe. Looked for it again another Thanksgiving, couldn't find it again. Looked for it again this year for Christmas and...FOUND IT!!!!! So I'm writing it down here so we don't lose it again.

PUMPKIN ROLLS

1 c. sugar
1/2 c. warm water
2 c. warm milk
1/4 c. butter, softened or melted
2 c. mashed cooked pumpkin (I usually use one can of pumpkin.)
2 tsp salt
1/2 c. wheat germ (can omit and use flour instead)
10-12 c. all-purpose flour (Can use a mixture of whole wheat and white. If so, go 1/3 wheat to 2/3 white. The recipe says 10-12, but I have never used that much. For the ones that are rising as I type this, I think I used about 9 cups. It probably changes each time due to weather and other varients.)
7 tsp. dry yeast (This equals three full packets of the standard-type of yeast that you buy in the store in a 3-pack.)

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

Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 1 hour). Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls.

Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes. Bake at 350 degrees for 15-18 minutes, until tops are golden. Brush with melted butter as soon as they come out of the oven. (Note: These rolls usually look somewhat dry when first coming out of the oven. Wait about 15 minutes and they will look and taste great!!)

Yield: 4 dozen rolls. These rolls will go quickly (espceially if there is gravy to go with them). Don't expect too many leftovers unless you double the recipe!!