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Pumpkin Knot Rolls
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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 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
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |