Serving Up {Bread}: Pumpkin Knot Rolls

Pumpkin Knot Rolls have been a Thanksgiving tradition since I've been married.  They are easy enough that I really ought to make them more often than just once a year, but I can't imagine Thanksgiving without them.  They are such a beautiful, golden color!  They look absolutely incredible on the dinner table.

Because there aren't any traditional "pumpkin spices" in this recipe, the pumpkin flavor really is barely discernible.  But I believe the benefit of the pumpkin is in the texture.  These rolls are so incredibly soft that you will wish that Thanksgiving came monthly.

PUMPKIN KNOT ROLLS     
(recipe from Taste of Home magazine)
printable version

2 pkgs. Active dry yeast
1 cup warm milk
1/3 cup butter, softened
½ cup sugar
1 cup cooked or canned pumpkin
3 eggs
1 ½ tsp. salt
5 ½ - 6 cups all-purpose flour
1 Tbs. cold water
Sesame seeds (optional)

In a mixing bowl, dissolve the 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 soft dough.
Turn dough onto a lightly floured surface; kneed 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 know 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 seeds if desired.
Bake at 350 for 15-17 minutes or until golden brown. Remove from pans to wire racks.
Yield: 2 dozen