Pumpkin Cloverleaf Rolls

3 3/4 cups flour
1 pkg or 2 1/4 tsp instant or bread machine yeast
1 tsp salt
1/4 cup milk
1/4 cup honey
1/2 cup canned or frozen pureed pumpkin
1 large egg
1/2 cup warm water
1/2 cup butter

In a large bowl, mix together flour, yeast, and salt, and set aside.
Pour the milk into a microwave safe bowl or 4 cup glass measuring cup and microwave on high 30 seconds. Whisk in the honey, pumpkin, egg and water. (The liquid mixture should be less than 110 degrees, anything hotter might kill the yeast.)
Blend the squash mixture into flour mixture until you have a soft dough. Cover with plastic wrap and refrigerate for at least 1 hour.
2 Hours before baking, turn the dough out onto a floured surface and knead the dough until smooth. Melt the butter and set it aside in a small bowl. Divide the dough in half, then divide each half into 6 portions. Divide each portion into 3 pieces. With floured hands, roll each piece into a ball and dip it into the melted butter. Place 3 balls in a muffin cup. Continue until all 12 muffin cups are filled.
Drizzle or brush each roll with leftover butter. Let the rolls rise in a warm spot (I use my heating pad on high) until they're double in size, about 1 to 1 1/2 hours. The 3 balls of dough will rise together to form a cloverleaf shape.
Heat the oven to 350 and bake rolls until golden, about 15-17 minutes.
Makes 1 dozen rolls

ENJOY!