Pumpkin Knot Rolls

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• 2 (1/4 ounce) packages active dry yeast
• 1 cup warm milk (, 110 to 115f)
• 1/3 cup butter or 1/3 cup margarine, softened
• 1/2 cup sugar
• 1 cup cooked pumpkin or 1 cup cooked canned pumpkin
• 3 eggs
• 1 1/2 teaspoons salt
• 5 1/2-6 cups all-purpose flour
• 1 tablespoon cold water
• sesame seeds (optional) or poppy seed (optional)

Recipe

• 1 in a mixing bowl, dissolve yeast in warm milk.
• 2 add the butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour.
• 3 beat until smooth.
• 4 stir in enough remaining flour to form a soft dough.
• 5 turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
• 6 place in a greased bowl, turning once to grease top.
• 7 cover and let rise in a warm place until doubled, about 1 hour.
• 8 punch dough down.
• 9 turn onto a lightly floured surface; divide in half.
• 10 shape each portion into 12 balls.
• 11 roll each ball into a 10-inch rope; tie into a knot and tuck ends under, place 2 inches apart on greased baking sheets.
• 12 cover and let rise until doubled, about 30 minutes.
• 13 in a small bowl, beat water and remaining egg.
• 14 brush over rolls.
• 15 sprinkle with sesame or poppy seeds if desired.
• 16 bake at 350 for 15-17 minutes or until golden brown.
• 17 remove from pans to wire racks.