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    Pumpkin Knot Rolls


    Source of Recipe


    by Mercyteapot, from Taste of Home/Diana Shimizu

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9479.7

    List of Ingredients




    2 pkgs (1/4 oz each) active dry yeast
    1 cup warm milk (110 to 115 degrees)
    1/3 cup butter or margarine, softened
    1/2 cup sugar
    1 cup cooked or canned pumpkin
    3 eggs
    1-1/2 tsp salt
    5-1/2 to 6 cups all purpose flour
    1 T water
    Sesame or poppy seeds, optional

    Recipe



    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 onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a geased 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 inches 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 degrees for 15-17 minutes or till golden brown. Remove from pan to wire racks for cooling.

    Yield: 2 dozen

 

 

 

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