Ingredients
1/2 cup cornmeal1/4 cup packed brown sugar1 package (1/4 ounce) quick-rise yeast1/2 teaspoon salt1/4 teaspoon pumpkin pie spice2-1/2 to 3 cups all-purpose flour3/4 cup plus 2 tablespoons 2% milk, divided1/4 cup maple syrup4 tablespoons butter, divided3/4 cup canned pumpkin
Preparation
In a large bowl, mix cornmeal, brown sugar, yeast, salt, pie spice and 2 cups flour. In a small saucepan, heat 3/4 cup milk, syrup and 2 tablespoons butter to 120°-130°; stir into dry ingredients. Stir in pumpkin and enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest 10 minutes.
Divide and shape dough into 16 balls. Place in 2 greased 9-in. round baking pans or cast-iron skillets. Cover with kitchen towels; let rise until doubled, about 1 hour. Preheat oven to 375°.
Brush remaining milk over dough. Bake 12-15 minutes or until golden brown.
Melt remaining butter; brush over hot rolls. Remove from pans to wire racks; serve warm.
