Wednesday, 12 October 2011

Pumpkin Knot Yeast Rolls

Okay, are you looking for the perfect soft and pillowy rolls for your fall family table? These glossy babies are gloriously tender and mild, just perfect for buttering up and accompanying your holiday table. Or Sunday dinner, or brunch... you get me.

Don't be intimidated by their shape - you just make a snake and then tie it into a knot. Tuck the ends under and you have a knot roll. Easy peasy, lemon squeezy. You did that stuff in kindergarten. In fact, you were the master of making snakes and tying them into knots, I bet. Time to bring back those little-used skills and make some pumpkin knot yeast rolls. You'll be glad you did.

These rolls have been YeastSpotted!
Pumpkin Knot Yeast Rolls
October Bread of the Month
recipe submitted by Parsley,
Servings: 24

    1/2 ounce active dry yeast (2 x ¼ oz packs)
    1 cup warm 2% low-fat milk (110-115° 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

Egg Wash
    1 tablespoon cold water
    1 egg

  •         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.
*My notes - I used instant yeast and threw everything into the stand mixer at once, using just the 5½ cups flour. Also, I used silpat on my baking sheets - rather than greasing them.