Pumpkin Knot Yeast Rolls
photo by *Parsley*
- Ready In:
- 2hrs 16mins
- Ingredients:
- 10
- Serves:
-
24
ingredients
-
ROLLS
- 14.17 g active dry yeast (2 .25 oz packs)
- 236.59 ml warm 2% low-fat milk (110-115 degrees F)
- 78.78 ml unsalted butter, softened
- 118.29 ml sugar
- 236.59 ml canned pumpkin puree (NOT pie filling)
- 2 eggs
- 4.92 ml salt
- 1301.24-1419.54 ml flour, divided
-
EGG WASH
- 14.79 ml cold water
- 1 egg
directions
- In a large mixing bowl, dissolve the yeast in the warm milk. Add butter, sugar, pumpkin, 2 eggs, salt, and 3 cups flour. Stir in enough of remaining flour to form a soft dough. Turn onto a lightly floured surface----knead until smooth and elastic-like (should take about 5-7 minutes). Place in a large greased bowl and turn once to grease top. Cover with a clean towel or paper towels and let rise in a warm place until doubled---takes about 1 hour. Punch dough down; turn onto lightly floured surface; divide in half. Shape each portion into 12 balls (so you'll have 24 balls total). Roll each ball into about a 10" rope; tie into a knot and tuck ends under. Place 2 inches apart on greased baking sheets. Cover again with towels and let rise until doubled---takes about 30 minutes.
- Meanwhile, in a small bowl, whisk together water and 1 remaining egg. When rolls are done doubling again, brush them with the egg wash. Bake at 350 for about 15-16 minutes or until lightly golden brown. Remove and serve or place on wire racks to cool slightly. Serve warm or cooled with butter or honey butter.
Questions & Replies
Reviews
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Super, delicious rolls! The dough is easy to work with. To shape the rolls I rolled the dough into two rectangles, approximately 10"x12". I then used a pizza cutter to cut each into 4 sections, 3"x10", and then cut each of those sections into three 1" strips. It was quick and easy to get evenly-sized rolls. I found that the rolls did not brown very well at 350 degrees so I baked the second pan at 375 and got better results. The rolls were very pretty, light and fluffy, nice and moist. They tasted divine, and NOT like pumpkin! Thanks for a great recipe, Parsley!
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These rolls are perfect ~ Tender, light, flaky, tasty, pretty, and just TERRIFIC! I included about 1 1/2 cups whole wheat flour, kneaded the dough in my KitchenAid stand mixer, and baked the rolls on parchment paper. They were so good warm that I skipped even buttering them ~ There's nothing not to love about these rolls!!
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These are fabulous and bullet proof. Maybe the best rolls we've ever eaten much less baked. So much went wrong baking these. My bread machine paddle froze up so I dumped it all in the mixer, lost track of how long the kneeding was, hurried both risings and finally undercooked one pan and overcooked the second. Still every one of them were the hit of our thanksgiving. I will make these again and again!
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RECIPE SUBMITTED BY
*Parsley*
United States