|1 pkg||Bridgford Frozen Parkerhouse Rolls, thawed or|
|1 pkg||Bridgford White Rolls*, thawed|
|2 tbsp||pumpkin butter|
|2 tbsp||melted butter|
|pecan pieces (for stems)|
Lightly grease sheet pan(s). In a small bowl, mix together pumpkin butter with melted butter; set aside. On a lightly floured surface, place thawed roll pieces. Take each piece and roll into a ball. Place on baking sheet 2-3 inches apart and flatten slightly. With kitchen shears or sharp knife, make 6 equally distanced cuts around the edge of the dough. This should look like a flower. Poke deeply on the center of pumpkin with your pinkie. Brush dough with pumpkin butter mixture. Let rolls rise until double in size. Press a pecan piece vertically into center indention. Preheat oven to 375°. Bake pumpkin rolls for 15-20 minutes or until golden brown. Remove from oven and brush with additional pumpkin butter mixture. Let cool on wire rack.
*Can substitute with Bridgford Frozen Ready-Dough®. Simply divide one loaf into 12-16 equal pieces.
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