Pumpkin Knot Yeast Rolls Recipes

Steps:

• In a bowl, dissolve yeast in warm milk. Add the butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into 12 balls. Roll each ball into a 10-in. rope; tie into a knot and tuck ends under. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., In a small bowl, beat water and remaining egg. Brush over rolls. Sprinkle with sesame or poppy seeds if desired. Bake at 350° for 15-17 minutes or until golden brown. Remove from pans to wire racks.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the pumpkin, butter, sugar, eggs, salt and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to make a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into three portions. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents., Cover and let rise until doubled, about 30 minutes. Bake at 400° for 12-15 minutes. Remove to wire racks.

Steps:

• 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.

Steps:

• Place almonds in small resealable plastic bag.
• Add food color, seal bag.
• Shake bag until almonds are evenly colored.
• If you would like them to be a darker green add more color, I also dye a few extras in case any break.
• Place almonds on wax paper to dry.
• Combine hot roll mix, yeast package from mix, and pumpkin pie spice in large bowl, stir to mix well.
• Combine cider and warm water in small saucepan.
• Heat over medium heat until cider mixture is hot (120 to 130F) pour over dry ingredients.
• Add butter and whole egg; stir until dough pulls away from side of bowl.
• Place dough on lightly floured surface; knead until smooth and elastic, about 5 minutes.
• Cut dough into 16 equal pieces; roll each piece into a ball.
• Combine egg white and cold water in small bowl; beat lightly with fork until well blended.
• Brush egg white mixture evenly onto rolls, covering them completely.
• With a sharp knife, lightly score surface of each roll, beginning at top center and comming down around sides of roll to resemble a pumpkin.
• Insert 1 almond sliver into top of each roll for stem.
• Lightly grease baking sheet.
• Place rolls 2 inches apart on prepared baking sheet.
• Cover loosley with towel; let rise in warm place 20- 30 minutes or until doubled in size.
• Remover towel.
• Preheat oven to 375°F Bake 15 to 20 minutes or until golden brown.

Steps:

• In a large bowl, dissolve yeast and 2 teaspoons sugar in warm milk; let stand for 5 minutes. Add the butter, salt, egg yolks, remaining sugar and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate egg white., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into a log and cut each log into eight equal-sized pieces., To form knots, roll each piece into a 10-in. rope; tie into a knot. Tuck ends under. Place all rolls on one large greased baking sheet. (The rolls will be close together.) Cover and let rise until doubled, about 30 minutes., Brush egg white over rolls. Bake at 350° for 10-13 minutes or until golden brown. Remove from pan to a wire rack to cool. Serve warm or room temperature.

Steps:

• In a mixing bowl, dissolve yeast in warm milk.
• Add the butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour.
• Beat until smooth.
• Stir in enough remaining flour to form a soft dough.
• Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
• Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down.
• Turn onto a lightly floured surface; divide in half.
• Shape each portion into 12 balls.
• Roll each ball into a 10-inch rope; tie into a knot and tuck ends under, place 2 inches apart on greased baking sheets.
• Cover and let rise until doubled, about 30 minutes.
• In a small bowl, beat water and remaining egg.
• Brush over rolls.
• Sprinkle with sesame or poppy seeds if desired.
• Bake at 350 for 15-17 minutes or until golden brown.
• Remove from pans to wire racks.