Prep 2 hrs
Cook 20 mins
These delicately-flavoured rolls add a festive touch to any table, and are surprisingly easy to make!
- 2 (1/4 ounce) packages active dry yeast
- 1 cup warm milk (, 110 to 115F)
- 1⁄3 cup butter or 1⁄3 cup margarine, softened
- 1⁄2 cup sugar
- 1 cup cooked pumpkin or 1 cup cooked canned pumpkin
- 3 eggs
- 1 1⁄2 teaspoons salt
- 5 1⁄2-6 cups all-purpose flour
- 1 tablespoon cold water
- sesame seeds (optional) or poppy seed (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-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 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.
These make a wonderful roll for your Thanksgiving or Christmas table. They look so pretty - but they don't last long! I originally got the recipe from Taste of Home - thanks for posting!