Pumpkin knots

Hurrah for fall and pumpkin recipes!  This one is a new recipe for me but it turned out very well and was fairly easy to pull together.  The rolls are soft and fluffy with just a hint of pumpkin flavor.  Give them a try and let me know what you think.

2 T instant dry yeast

1 cup warm milk (between 110-115)

1/3 cup butter, softened (I used extra virgin olive oil)

1/2 cup sugar

1 cup pumpkin puree

2 eggs

1 1/2 tsp salt

5 1/2 to 6 cups flour ( I used 1/2 whole wheat with success)

1 T cold water

1 egg white

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, 8 minutes (I did this in my Bosch).  Place in a greased bowl, turning once to grease the 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 egg white.  Brush over rolls.  Sprinkle with sesame or poppy seeds if desired.  Bake at 350 for 15-17 minutes or until golden brow.  Remove from pans and cool on wore racks. Yield: 2 dozen

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