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Pumpkin Knots

Ingredients

  • 1 package dry yeast about 2 ¼ teaspoons
  • 1 cup warm milk 100° to 110°
  • ¾ cup pumpkin puree not pumpkin pie mix
  • 3 tablespoons butter melted and cooled
  • 1 ¼ 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 ½ 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.