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Pumpkin Knot Rolls Recipe

Pumpkin Knot Rolls Recipe photo by Taste of Home

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These rolls are the lightest, most delicious ones I've ever tasted...and everyone else seems to agree. The pumpkin gives them mild flavor, moist texture and a pretty golden color. At our house, it wouldn't be the holidays without them. —Dianna Shimizu Issaquah, Washington

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Pumpkin Knot Rolls Recipe

Prep: 30 min. + rising Bake: 15 min.

Yield: 24 Servings

30 15 45

Ingredients

2 packages (1.4 ounces each) active dry yeast
1 cup warm milk (110° to 115°)
1/3 cup butter, softened
1/2 cup sugar
1 cup 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

Directions

In a 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 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.

Nutritional Facts 1 serving (1 each) equals 165 calories, 4 g fat (2 g saturated fat), 35 mg cholesterol, 188 mg sodium, 28 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Pumpkin Knot Rolls in Taste of Home October/November 2001, p33

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Reviews for Pumpkin Knot Rolls

Pumpkin Knot Rolls

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Reviewed on Nov. 20, 2012 by cookiemom6

My number one bread for Thanksgiving. Everyone always loves these rolls and the color with the pumpkin is scrumptous!!

Reviewed on Mar. 29, 2012 by Cherie Hill

I've been making these rolls for quite some time now and I must say they are THE BEST!!! They always turn out and are so moist and wonderful. The only thing I do different is make them into pan rolls instead of knots. Just our preference. You won't be disappointed. I'm bringing them for Easter dinner. Yum-Yum!

Reviewed on Nov. 27, 2011 by deerpiks

I make these rolls for Thanksgiving almost every year. This year I served them with cinnamon honey butter. Yum!

Reviewed on Nov. 05, 2011 by sphelps

This has become a family favorite and appears at every special occasion. This rolls are virtually fool-proof, fun to make, and delicious to eat.

Reviewed on Oct. 11, 2011 by dollargirl

I'm always requested to bring this to our Thanksgiving dinners.

Reviewed on Oct. 03, 2011 by kay52178

I really enjoyed these. I made them in my bread machine. I was a little short on pumpkin so I added a smidge of applesauce to make sure i had a full cup. I rolled them into balls instead of knots. I recommend letting them rise longer then the stated time. I'm sure this depends on kitchen temperature.

Reviewed on Nov. 26, 2010 by amdphoto

These were amazing yesterday for Thanksgiving. Tender and not too sweet. They were delicious. I will be making for dinner tomorrow again.

Reviewed on Nov. 24, 2010 by carolstec

I make these every Thanksgiving & Christmas. We love them.

Reviewed on Nov. 27, 2009 by willmania

I have made these several times & often get asked for the recipe. You can't taste the pumpkin, but it makes them tender & attractive in color.

Reviewed on Oct. 05, 2008 by keverwann

These were yummy and very fluffy (and large!), but we could not taste the pumpkin in them. Do not know if that was due to using fresh pureed pumpkin.

Reviewed on Jul. 20, 2008 by mellirae

Note that a package of yeast is 1/4 oz, not 1.4 oz. It confused me for a minute, but these rolls are amazing. Also I bought pumpkin pie mix by accident and it made a great sweeter spicier roll!

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