Pumpkin Yeast Rolls
16 slivered almonds
1/4 teaspoon liquid green food coloring
1 package (16 ounces) hot roll mix
1 to 1-1/4 teaspoons pumpkin pie spice*
2/3 cup apple cider
1/3 cup warm water
2 tablespoons butter, softened
1 whole egg, lightly beaten
1 egg white
2 tablespoons cold water
*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon each ground allspice and ground nutmeg for 1 teaspoon pumpkin pie spice.
Place almonds in small resealable plastic food storage bag. Add food coloring; seal bag. Shake bag until almonds are evenly colored. Place almonds on paper-towel-lined plate; let dry.
Combine hot roll mix, yeast package from mix and pumpkin pie spice in large bowl; stir to mix well.
Combine cider and warm water in small saucepan. Heat over medium heat until cider mixture is hot (120° to 130°F); pour over dry ingredients. Add butter and whole egg; stir until dough pulls away from side of bowl.
Place dough on lightly floured surface; knead until smooth and elastic, about 5 minutes. Let rest 5 minutes. Cut dough into 16 equal pieces; roll each piece into ball. Combine egg white and cold water in small bowl; beat lightly with fork until well blended.
Brush egg white mixture evenly onto rolls, covering completely.
With sharp knife, lightly score surface of each roll, beginning at top center and coming down around sides of roll, to resemble pumpkin. Insert 1 almond sliver into top of each roll for stem.
Lightly grease baking sheet. Place rolls 2 inches apart on prepared baking sheet. Cover loosely with towel; let rise in warm place 20 to 30 minutes or until doubled in size. Remove towel.
Preheat oven to 375°F. Bake 15 to 20 minutes or until golden brown.