Pumpkin Yeast Rolls

Ingredients

• 16 slivered almonds, i use a few extras in case any break,dye almonds ahead of time,directions below
• 1/4 teaspoon green food coloring

• 1 (16 ounce) package hot roll mix
• 1 1/2 teaspoons pumpkin pie spice
• 2/3 apple cider
• 1/3 cup warm water
• 2 tablespoons butter, softened
• 1 whole egg, slightly beaten
• 1 egg white
• 2 tablespoons cold water

Directions

1. 1

   Place almonds in small resealable plastic bag.

2. 2

   Add food color, seal bag.

3. 3

   Shake bag until almonds are evenly colored.

4. 4

   If you would like them to be a darker green add more color, I also dye a few extras in case any break.

5. 5

   Place almonds on wax paper to dry.

6. 6

   Combine hot roll mix, yeast package from mix, and pumpkin pie spice in large bowl, stir to mix well.

7. 7

   Combine cider and warm water in small saucepan.

8. 8

   Heat over medium heat until cider mixture is hot (120 to 130F) pour over dry ingredients.

9. 9

   Add butter and whole egg; stir until dough pulls away from side of bowl.

10. 10

    Place dough on lightly floured surface; knead until smooth and elastic, about 5 minutes.

11. 11

    Cut dough into 16 equal pieces; roll each piece into a ball.

12. 12

    Combine egg white and cold water in small bowl; beat lightly with fork until well blended.

13. 13

    Brush egg white mixture evenly onto rolls, covering them completely.

14. 14

    With a sharp knife, lightly score surface of each roll, beginning at top center and comming down around sides of roll to resemble a pumpkin.

15. 15

    Insert 1 almond sliver into top of each roll for stem.

16. 16

    Lightly grease baking sheet.

17. 17

    Place rolls 2 inches apart on prepared baking sheet.

18. 18

    Cover loosley with towel; let rise in warm place 20- 30 minutes or until doubled in size.

19. 19

    Remover towel.

20. 20

    Preheat oven to 375°F Bake 15 to 20 minutes or until golden brown.