Awe your Thanksgiving guests with this delectable recipe. Can be made up ahead of time, placed in the pan for rising and freeze. Then take them out late Wednesday night and let them rise in a safe place such as your oven or microwave.

View the bottom of this recipe for frozen pumpkin instructions:

http://www.debbieducker.com/cooking/cook-up-some-home-made-pumpkin-apple-butter

1 Cup of frozen pumpkin (thawed)

1 Small onion (chopped)

1/2 to 1 Teaspoon of dried oregano and basil (according to taste)

1/8 Cup + 1 Tablespoon of quality vegetable oil

1/2 Teaspoon of salt

1 Tablespoon of sugar

1 Large egg (optional – but replace with 1/4 cup of water or egg replacer if left out)

2-1/4 Teaspoons of fast rising yeast (1 package)

1 Cup of whole wheat flour

Up to 3 – 1/2 cups of unbleached white flour

Saute onion in the tablespoon of oil. Almost to carmelized but not quite. Add oregano and basil. Saute about a of couple minutes more. Add pumpkin. Heat another couple of minutes to warm the pumpkin good, but not too hot. Remove from heat.

In a large bowl, mix well the salt, sugar, yeast, oil and egg. Add the warm pumpkin mixture (not over 110 degrees).  Mix well. Add the 1 cup of whole wheat flour. Stir with a wooden spoon until smooth. Mix in up to 3-1/2 cups of unbleached flour half a cup at a time until you have a smooth workable dough.

Divide into 12 equal portions. Shape each portion into a round roll shape. Place in a 9×13 inch metal cake pan that has been greased or sprayed with cooking spray. Let rise 30 to 40 minutes. Bake in 375 degree oven for 18-20 minutes. Enjoy and remember if you are making these ahead of time, put them in the freezer or refigerator before they rise.

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