LB – Pumpkin Knots

October 15, 2010 in breads

Happy Friday! It’s time for my weekly Light Bites post! This week’s post was supposed to be Sweet Potato Knots which were chosen by Pam but instead of sweet potato, I went with pumpkin. You see, I am very stingy with my sweet potatoes. If I have one in the house, it inevitably ends up covered in peanut butter and baked to perfection. But pumpkin? I’ve got more pumpkin than I know what to do with right now.

This recipe is very simple and the dough comes out silky smooth without any adjustments. It rises beautifully and I didn’t have a single piece break while I was shaping the rolls. Best of all, they only take 15 minutes to bake up!

If you ignore the fact that these rolls were bright yellow, they were actually very good. You couldn’t taste the pumpkin at all which means my husband actually liked them! The outsides were crisp and the insides were both doughy and fluffy. I also loved that you could really taste the butter even though there was only 3 tablespoons in the dough.

These guys are definitely a keeper and would be perfect with any comforting fall dinner.

LB – Pumpkin Knots
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Ingredients
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm milk (100° to 110°)
  • 3/4 cup pumpkin puree (not pumpkin pie mix)
  • 3 tablespoons butter, melted and cooled
  • 1 1/4 teaspoons salt
  • 2 large egg yolks, lightly beaten
  • 5 cups bread flour, divided
  • Cooking spray
Instructions
  1. Dissolve yeast in milk in a large bowl; let stand 5 minutes.
  2. Add pumpkin, butter, salt, and egg yolks, stirring mixture with a whisk.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/2 cups flour; stir until a soft dough forms.
  4. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel very soft and tacky).
  5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in size. Punch dough down. Cover and let rest 5 minutes.
  6. Line 2 baking sheets with parchment paper. Divide dough into 24 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), shape each portion into a 9-inch rope. Carefully shape rope into a knot; tuck top end of knot under roll. Place roll on a prepared pan.
  7. Repeat procedure with remaining dough, placing 12 rolls on each pan. Lightly coat rolls with cooking spray; cover and let rise 30 minutes or until doubled in size.
  8. Preheat oven to 400F.
  9. Uncover rolls. Bake for 8 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 7 minutes or until rolls are golden brown on top and sound hollow when tapped.
  10. Remove rolls from pans; place on wire racks. Serve warm or at room temperature.


 adapted from Cooking Light

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