Ingredients for Pumpkin Knot Yeast Rolls
- Active Dry Yeast
- 2% Low Fat Milk
- Unsalted Butter
- 1 tablespoon granulated sugar
- Canned Pumpkin Puree
- 2 large eggs
- 1 teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
- Cold Water
- Egg
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How to Make Pumpkin Knot Yeast Rolls
- In a large bowl, combine warm water (105-115°F), yeast (2 1/4 tsp), and sugar (1 tbsp). Let stand for 5 minutes until foamy.
- Add pumpkin puree (1 cup), melted butter (1/2 cup), eggs (2 large), salt (1 tsp), and vanilla extract (1 tsp). Mix well.
- Gradually add flour (4 cups), mixing until a soft dough forms. Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a rope, about 12 inches long.
- Tie each rope into a knot. Place the knots on a greased baking sheet.
- Cover and let rise for another 30-45 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 18-22 minutes, or until golden brown.
- Brush with melted butter immediately after removing from the oven.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
20g
Fat
10g
Carbs
9g
