Pumpkin Knot Yeast Rolls

Total Time: 2 hrs 16 mins Preparation Time: 2 hrs Cook Time: 16 mins

Ingredients

• Servings: 24
• 1/2 ounce active dry yeast (2 .25 oz packs)
• 1 cup warm 2% low-fat milk (110-115 degrees f)
• 1/3 cup unsalted butter, softened
• 1/2 cup sugar
• 1 cup canned pumpkin puree (not pie filling)
• 2 eggs
• 1 teaspoon salt
• 5 1/2-6 cups flour, divided
• 1 tablespoon cold water
• 1 egg

Recipe

• 1 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.
• 2 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.