Sunday, October 10, 2010
Knotted Pumpkin Yeast Rolls
Perfect for the holidays! I made two batches of these today- the kids helped me roll the dough and knot them- they each ate two and asked for more. Tommy came home and gave a major thumbs up as well. I froze most of them for fall dinner parties.
If you use canned pumpkin, one can of pumpkin will be enough for two batches- go ahead and make a double batch- you won't be sorry!
1/2 ounce active dry yeast ( 2 .25 oz packs)
1 cup warm 2% low-fat milk ( 110-115 degrees 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.