When I first saw these on Abby's blog, I immediately knew that I would have to try them. My kids love dinner rolls, and the idea of hiding a little nutrition in what would otherwise be just a plain white roll was too good to pass up. Since making them, I've seen a few of the other bloggers post about them - all with the same great result. These went over really well with everyone, including the non-pumpkin lovers.
The pumpkin is barely noticeable in these rolls, aside from the orange hue they tint the rolls with. The dough is super easy to work with and the finished bun is soft, moist and tender. They're perfect.
I finished mine with a sprinkling of coarse salt after the egg wash, which I would definitely recommend. The original recipe calls for traditional yeast, but I used instant and I didn't modify the amount, mainly because it didn't occur to me that I should. This didn't affect them at all, so you could use either type of yeast here. They also freeze well, and despite their irregular shapes from tying the dough into knots, they make for a good sandwich. Give these buns a try - they're delicious!
Recipe for Pumpkin Knot Yeast Rolls
(adapted from Food.com)
1/2 ounce instant or traditional yeast (2 x .25 oz packages)
1 cup warm milk (110 to 115 degrees F.)
1/3 cup butter, softened
1/2 cup sugar
1 cup canned pumpkin puree (not pie filing)
1 tsp. salt
51/2 to 6 cups flour, divided
1 Tbsp. cold water
In the bowl of a stand mixer, dissolve the yeast in the warm milk. With the paddle attachment and on low speed, add the butter sugar, pumpkin, 2 eggs, salt and 3 cups of the flour and mix until incorporated. Slowly begin adding the remaining flour about 1/2 cup at a time, switching to your dough hook when the dough becomes to come together. Kneed the dough in the mixer until it becomes a smooth and elastic, this should take about 4 to 5 minutes. Place the dough into a large greased bowl turning once to grease the top of the dough. Allow to rise in a warm place until doubled in size, about 1 hour. Punch dough down, cut in half, and place one half on a lightly floured surface. Cut the first half into 12 equal portions. Roll each portion into a 10" rope, tie into a knot and tuck the ends underneath. Place onto a parchment lined baking sheet, leaving about 2 inches space between each knot. Repeat with second half of dough. Cover and allow to rise again for about 30 minutes.
For the egg wash, whisk together the egg and Tbsp. of water. Once the knots have finished rising, brush them generously with the egg wash and sprinkle lightly with coarse salt if desired. Bake at 350 degrees F. for 15 to 15 minutes or until lightly golden brown. Place on wire racks to cool slightly. Serve.