Pumpkin Knot Rolls
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min.
YIELD: 2 dozen.
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
Ingredients
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2 packages (1/4 ounce each ) active dry yeast
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1 cup warm 2% milk (110° to 115°)
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1/3 cup butter, softened
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1/2 cup sugar
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1 cup canned pumpkin
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3 large eggs, room temperature, divided use
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1-1/2 teaspoons salt
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5-1/2 to 6 cups all-purpose flour
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1 tablespoon cold water
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Sesame or poppy seeds, optional
Directions
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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, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
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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.
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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.
Nutrition Facts
1 roll: 165 calories, 4g fat (2g saturated fat), 35mg cholesterol, 188mg sodium, 28g carbohydrate (5g sugars, 1g fiber), 5g protein.
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