Pumpkin Knot Rolls
Total TimePrep: 30 min. + rising Bake: 15 min.
- 2 packages (1/4 ounce each ) active dry yeast
- 1 cup warm whole milk (110° to 115°)
- 1/3 cup butter, softened
- 1/2 cup sugar
- 1 cup canned pumpkin
- 3 large Nellie’s Free Range Eggs, divided use
- 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, 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.
Nutrition Facts1 roll: 165 calories, 4g fat (2g saturated fat), 35mg cholesterol, 188mg sodium, 28g carbohydrate (5g sugars, 1g fiber), 5g protein.
Oct 4, 2015
Made 1/2 the recipe with just one egg turned out realy well
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.
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.
Mar 3, 2014
what size of can of pumpkin it doesn't say
Nov 20, 2012
My number one bread for Thanksgiving. Everyone always loves these rolls and the color with the pumpkin is scrumptous!!
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!
Nov 27, 2011
I make these rolls for Thanksgiving almost every year. This year I served them with cinnamon honey butter. Yum!
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.
Oct 11, 2011
I'm always requested to bring this to our Thanksgiving dinners.
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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