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!|
October Bread of the Month
recipe submitted by Parsley, Food.com
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)
1 teaspoon salt
5 1/2-6 cups flour, divided
1 tablespoon cold water
- 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.