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Pumpkin Knot Rolls

2 packages (1.4 ounces each) active dry yeast
1 cup warm milk (110° to 115°)
1/3 cup butter or margarine, softened
1/2 cup sugar
1 cup cooked or canned pumpkin
3 eggs
1-1/2 teaspoons salt
5-1/2 to 6 cups all-purpose flour
1 tablespoon cold water
Sesame or poppy seeds, optional

In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar,
pumpkin, 2 eggs, salt and 3 cups flour. Beat until smooth. Stir in

Printed from tasteofhome.com Oct 14, 2008

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Pumpkin Knot Rolls cont.

enough remaining flour to form a soft dough. Turn onto a lightly
floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let
rise in a warm place until doubled, about 1 hour. Punch dough down.
Turn onto a lightly floured surface; divide in half. Shape each
portion into 12 balls. Roll each ball into a 10-in. rope; tie into a
knot and tuck ends under. Place 2 in. apart on greased baking sheets.
Cover and let rise until doubled, about 30 minutes. In a small
bowl, beat water and remaining egg. Brush over rolls. Sprinkle with
sesame or poppy seeds if desired. Bake at 350° for 15-17 minutes
or until golden brown. Remove from pans to wire racks.

Yield: 2 dozen.