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1
Place almonds in small resealable plastic bag.
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2
Add food color, seal bag.
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3
Shake bag until almonds are evenly colored.
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4
If you would like them to be a darker green add more color, I also dye a few extras in case any break.
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5
Place almonds on wax paper to dry.
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6
Combine hot roll mix, yeast package from mix, and pumpkin pie spice in large bowl, stir to mix well.
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7
Combine cider and warm water in small saucepan.
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8
Heat over medium heat until cider mixture is hot (120 to 130F) pour over dry ingredients.
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9
Add butter and whole egg; stir until dough pulls away from side of bowl.
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10
Place dough on lightly floured surface; knead until smooth and elastic, about 5 minutes.
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11
Cut dough into 16 equal pieces; roll each piece into a ball.
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12
Combine egg white and cold water in small bowl; beat lightly with fork until well blended.
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13
Brush egg white mixture evenly onto rolls, covering them completely.
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14
With a sharp knife, lightly score surface of each roll, beginning at top center and comming down around sides of roll to resemble a pumpkin.
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15
Insert 1 almond sliver into top of each roll for stem.
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16
Lightly grease baking sheet.
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17
Place rolls 2 inches apart on prepared baking sheet.
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18
Cover loosley with towel; let rise in warm place 20- 30 minutes or until doubled in size.
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19
Remover towel.
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20
Preheat oven to 375u00b0F Bake 15 to 20 minutes or until golden brown.
