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Pumpkin Knot Rolls Recipe
Pumpkin Knot Rolls Recipe photo by Taste of Home

Pumpkin Knot Rolls Recipe

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
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min.
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min.
MAKES: 24 servings

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

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.

Directions

  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

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.

Reviews for Pumpkin Knot Rolls

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
Reviewed Mar. 3, 2014

what size of can of pumpkin it doesn't say

MY REVIEW
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
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
Reviewed Nov. 27, 2011

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

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