Susanina's Vegetarian Kitchen | Pumpkin Rolls, Two Ways

Ingredients

• ¾ cup Pumpkin, fresh Peeled, seeded, and cooked until tender enough to mash; can also use canned pumpkin
• ¼ cup Dark Brown Sugar Not too densely packed
• ¼ cup Unsalted Butter Softened to room temperature
• 1 Egg/s At room temperature works best
• ¾ tsp Salt
• 4 cups Flour, All Purpose, Unbleached
• ½ cup Potato water Water left from cooking potatoes (see Ingredients, Stocks/Broth); tap water can also be used
• 1 tbsp Yeast Or one package of granulated
• ¼ tsp Clove, Ground Just a little
• ¼ tsp Nutmeg, Grated Scant
• 2¼ tsp Cinnamon, Ground Used separately, both in dough and filling for pinwheel rolls
• ¼ tsp Cardamom, ground Scant
• 2 tbsp White Sugar
• 2 tbsp Lightly Salted Butter Scant