(recipe makes 2 dozen)
1½ C warm milk
2½ tsp yeast
2 Tbls brown sugar
1 Tbls salt
¾ C canned pumpkin (or puréed squash)
5 Tbls shortening
4-5 C flour
2 Tbls butter, melted
2 tsp poppy and/or sesame seeds
In a large bowl, combine milk, yeast, sugar, and salt; let stand 5 minutes.
Add egg and beat well to combine. Add pumpkin and shortening, mixing until shortening is in small pieces. Add 1½ C flour and mix well. Gradually mix in more flour, a little at a time, until dough pulls away from the sides of the bowl (you may not use all 5 cups of flour). Knead 2 minutes.
Place dough in a greased bowl. Cover with a towel; let rise in a warm place until doubled in size (1 - 1½ hours).
Butter (or coat with non-stick cooking spray) a large baking sheet. Punch down dough; knead until dough is smooth and supple (7 minutes). Divide dough into 4 equal balls, then divide each ball into 6 pieces. Roll each piece into a round; place rounds on baking sheet so they barely touch. Brush with melted butter and sprinkle with poppy/sesame seeds. Cover with plastic wrap; let rise 30 minutes.
Preheat oven to 400°.
Remove plastic wrap; bake 20 minutes or until golden brown. Let cool, pull apart to serve.