Pumpkin Knot Rolls Recipe

5 15 23
Pumpkin Knot Rolls Recipe
Pumpkin Knot Rolls Recipe photo by Taste of Home
Publisher Photo

Pumpkin Knot Rolls Recipe

Read Reviews
5 15 23
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.

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

Nutritional Facts

1 each: 165 calories, 4g fat (2g saturated fat), 35mg cholesterol, 188mg sodium, 28g carbohydrate (5g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Pumpkin Knot Rolls in Taste of Home October/November 2001, p33

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Reviews forPumpkin Knot Rolls

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Kasha User ID: 179140 233947
Reviewed Oct. 4, 2015

"Made 1/2 the recipe with just one egg turned out realy well"

MY REVIEW
Xochtl User ID: 8258931 220528
Reviewed Feb. 15, 2015

"Delicious! I made these for the first time today; I let my mixer do the kneading. Looking forward to taking these to holiday gatherings."

MY REVIEW
Alfonso34 User ID: 7950743 81061
Reviewed Aug. 24, 2014

"These are lovely, fantastic with soup. Can't wait till autumn to make again!

Made dough in the bread machine, then shaped, proved and baked."

MY REVIEW
suzydew User ID: 6897163 94659
Reviewed Mar. 3, 2014

"what size of can of pumpkin it doesn't say"

MY REVIEW
cookiemom6 User ID: 820547 81522
Reviewed Nov. 20, 2012

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

MY REVIEW
Cherie Hill User ID: 1488797 74229
Reviewed Mar. 29, 2012

"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!"

MY REVIEW
deerpiks User ID: 82950 50477
Reviewed Nov. 27, 2011

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

MY REVIEW
sphelps User ID: 1048624 204513
Reviewed Nov. 5, 2011

"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."

MY REVIEW
dollargirl User ID: 939213 56688
Reviewed Oct. 11, 2011

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

MY REVIEW
kay52178 User ID: 1593546 89831
Reviewed Oct. 3, 2011

"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."

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