Pumpkin Rolls

Logan attends preschool two days a week. I really love his preschool because its play base. He really enjoys it. So, no mommy school today. We will be making these fun rolls to stick with our pumpkin theme. I will post pictures when we are done. I hopefully can get these done before Landon's parent/teacher conference.

Pumpkin Knot Rolls: We loved these rolls and I loved making them! These are beautiful rolls with their golden color and knot shape. They have a very delicate pumpkin flavor, and are very soft and tender, yet substantial enough to make sandwiches with. This recipe makes 2 dozen rolls so I was able to freeze about half of them and I just thawed them at room temperature. These were also great with soup and would be a great addition to a holiday meal. This is a great recipe that I will be keeping in my files and be making again. I definitely recommend giving them a try.

Pumpkin Knot Rolls
Katie (Katiedid) from Taste of Home

2 packages (1.4 ounces each) active dry yeast
1 cup warm milk (110° to 115°)
1/3 cup butter or margarine, softened
1/2 cup sugar
1 cup cooked or canned pumpkin
3 eggs
1-1/2 teaspoons salt
5-1/2 to 6 cups all-purpose flour
1 tablespoon cold water
Sesame or poppy seeds, optional
In a mixing 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, 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-in. rope; tie into a knot 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 or poppy seeds if desired. Bake at 350° for 15-17 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
Katie's Notes: I used about 1 2/3 cups of whole wheat flour and 4 1/3 cups all-purpose flour.