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Pumpkin Knot Rolls

 Pumpkin Knot Rolls
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
24 ServingsPrep: 30 min. + rising Bake: 15 min.


  • 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


  • 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.

2 of 2

Pumpkin Knot Rolls (continued)

Directions (continued)

  • 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.