1Dissolve the yeast in warm water with pinch of sugar in a small bowl. Let stand 5 to 10 minutes until foamy.
2Combine flour, cornmeal, sugar and salt in a large bowl. Make a well and stir in dissolved yeast, milk, egg, pumpkin, and butter. Beat until dough is sticky. Add extra flour until dough pulls into a ball. Knead dough on a floured board for 5 to 10 minutes until smooth and elastic.
3Place dough in a buttered bowl. Cover and let rise for 1 hour.
4Punch dough down. Shape dough into 2 dozen balls. Place in two 9x9 inch buttered pans. Cover. Let rolls rise for 15 to 30 minutes.
5Brush rolls with the melted butter and sprinkle with a little cornmeal.
6Bake for 12 to 15 minutes at 450 degrees. Serve hot or warm.
Protein 3.4 g
Fat 5.7 g
Carbs 23.2 g
Sodium 155 mg