✫ Easy PUMPKIN KNOT YEAST ROLLS

This easy PUMPKIN KNOT YEAST ROLLS Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

ROLLS 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) 2 eggs 1 teaspoon salt 5 1?2 - 6 cups flour, divided EGG WASH 1 tablespoon cold water 1 egg

DIRECTIONS

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.

by: Parsley