Pumpkin Skillet Rolls

• 1 package (¼ ounce) active dry yeast
• ¼ cup warm (110–115 F) water
• ½ teaspoon sugar
• 1 cup soy milk
• 3 Tablespoons margarine
• 2 teaspoons salt
• ½ cup sugar
• 1 cup cooked pumpkin
• 5–6 cups soy-flour blend, divided
  …

Dissolve yeast in ¼ cup warm water with ½ teaspoon sugar. In small saucepan, heat 1 cup soy milk and 3 Tablespoons margarine until temperature reaches 110–115 F. Pour mixture into mixing bowl; add salt, ½ cup sugar, pumpkin and 2 cups soy-flour blend; beat until smooth. Add enough remaining flour to form a soft dough. Turn dough out on lightly floured surface, and knead 6–8 minutes until dough is smooth and elastic. Place dough in greased bowl and let rise until doubled. Punch down dough and divide in half; form each half into 12 rolls. Place 12 rolls into a 10-inch cast-iron skillet or round baking pan. Cover; let rise until doubled. Bake at 375 F for 20–25 minutes until golden-brown.

Makes 2 dozen rolls

Nutritional information per serving (1 roll / 59 g): 148 calories; 3 g fat (0 saturated); 0 cholesterol; 216 mg sodium; 27 g carbohydrate; 1 g fiber; 4 g protein