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Pumpkin Knot Rolls

Featured in the Honolulu Star-Advertiser on October 16, 2019.

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Ingredients:

Pumpkin Knot Rolls

  • 2 (1/4 ounce each) packages active dry yeast
  • 1 cup warm whole milk
  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1 cup canned pumpkin
  • 3 large eggs, divided
  • 1 1/2 teaspoons salt
  • 5 1/2 to 6 cups all-purpose flour, divided
  • 1 tablespoon cold water
  • Sesame or poppy seeds

Directions:

  1. In a medium bowl, add yeast and warm milk together, stir until yeast is dissolved.
  2. Add butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour.
  3. Beat until smooth.
  4. Stir in enough remaining flour to form a soft dough.
  5. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes.
  6. Place in a greased bowl, turning once to grease top.
  7. Cover and let rise in a warm place until doubled, about 1 hour.
  8. Punch dough down.
  9. Turn onto a lightly floured surface; divide in half.
  10. Shape each portion into 12 balls.
  11. Roll each ball into a 10-inch rope; tie into a knot and tuck ends under.
  12. Place two inches apart on greased baking sheets.
  13. Cover and let rise until doubled, about 30 minutes.
  14. Heat oven to 350°F.
  15. In a small bowl, beat water and remaining egg.
  16. Brush over rolls.
  17. Sprinkle with sesame or poppy seeds.
  18. Bake for 15-17 minutes or until golden brown.
  19. Remove from pans to wire racks.

Makes 2 dozen.

Approximate Nutrient Analysis per roll (not including sesame or poppy seeds):
180 calories, 4 g fat, 2.5 g saturated fat, 30 mg cholesterol, 200 mg sodium, 30 g carbohydrate, 0 g fiber, 5 g sugar, 5 g protein

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