Pumpkin Knot Rolls Recipe
- 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 Eggland's Best 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. 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.
Reviews for Pumpkin Knot Rolls(11)
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My number one bread for Thanksgiving. Everyone always loves these rolls and the color with the pumpkin is scrumptous!!
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!
I make these rolls for Thanksgiving almost every year. This year I served them with cinnamon honey butter. Yum!
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.
I'm always requested to bring this to our Thanksgiving dinners.