Maple Pumpkin Dinner Rolls

In a food processor, combine 2 cups of the flour, the cornmeal, yeast and salt. Pulse to combine.

Alternately, in a medium bowl, whisk the ingredients together then proceed with the recipe using a stand mixer.

In a small saucepan, melt the butter over low heat. Add the pumpkin puree, 3/4 cup milk and maple syrup. Stir over low heat just until very warm, about 120 degrees F to 130 degrees F on an instant-read thermometer.

Add the warm pumpkin mixture to the dry ingredients and process or mix until thoroughly combined. Pulse or mix in enough of the remaining flour to make a soft, sticky dough that pulls away from the side of the bowl.

If using a processor, process for 2 minutes to knead. If using a stand mixer, knead with a dough hook for about 5 minutes.

Turn the dough out onto a lightly floured surface, shape into a ball, cover with plastic wrap and let stand 10 minutes.

Coat two baking sheets with cooking spray. Uncover the dough and cut it into equal pieces. In the palm of your hands, roll each piece into a smooth round ball.

Set the balls 2 inches apart on the baking sheets and cover them loosely with plastic wrap. Let the rolls rise in a warm place until doubled in size, about 1 to 1 1/2 hours.

Near the end of the rising time, place a rack in the upper third of the oven and preheat to 375 degrees F. Brush the tops of the rolls with milk and sprinkle with a dusting of cornmeal.

Bake for 12 to 15 minutes, or until browned. Serve warm, or let cool and reheat before serving.