PUMPKIN ROLLS

If you are entertaining overnight guests for the holidays, they're sure to enjoy these light and luscious pumpkin rolls served with a pat of Amish butter.

1 (16oz.) pkg. hot roll mix
1/3 cup warm water
1 cup mashed cooked pumpkin
1 big egg
2 Tbsp. sugar
2 Tbsp. butter, melted
1/2 cup sugar
1 1/2 tsp. pumpkin pie spice
1/3 cup raisins
1 cup sifted powdered sugar
1 Tbsp. plus 1 tsp. milk
1/4 tsp. vanilla extract

Dissolve yeast packet from hot roll mix in warm water; let stand 5 minutes. Combine pumpkin, egg, and 2 Tbsp. sugar; mix well. Add yeast; stir in flour packet from hot roll mix to make a stiff dough. Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk.
Turn dough out on a floured surface; knead 12 times. Roll dough into a 15X12-inch rectangle. Spread with melted butter.
Combine 1/2 cup sugar and pumpkin pie spice; sprinkle over butter. Top with raisins. Beginning at long side, roll up jelly-roll fashion; press edges and ends together securely. Cut into 1-inch slices; place rolls, cut side down, in a greased 13X9 baking pan.
Cover and let rise in a warm place , free from drafts, about 30 minutes or until doubled in bulk. Bake at 375 degrees for 20 minutes or until golden.
Combine powdered sugar, milk, and vanilla; drizzle over warm rolls.
Yield: 15 rolls