Pumpkin Knot Rolls

Name: Pumpkin Knot Rolls
Ingredients: 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 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

10 ingredients

4 steps

Ingredients

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 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

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, 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
3

. Cover and let rise until doubled, about 30 minutes.
4

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.