Pumpkin Knot Rolls |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 dozen | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 packages (1/4 ounce each) active dry yeast | 1 cup warm milk (110 to 115) | 1-1/2 teaspoons salt |
| 5-1/2 to 6 cups all-purpose flour | 1 tablespoon cold water | sesame or poppy seeds, optional |
| 1 | In a mixing 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 ontio 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. |