14 Reviews

Super, delicious rolls! The dough is easy to work with. To shape the rolls I rolled the dough into two rectangles, approximately 10"x12". I then used a pizza cutter to cut each into 4 sections, 3"x10", and then cut each of those sections into three 1" strips. It was quick and easy to get evenly-sized rolls. I found that the rolls did not brown very well at 350 degrees so I baked the second pan at 375 and got better results. The rolls were very pretty, light and fluffy, nice and moist. They tasted divine, and NOT like pumpkin! Thanks for a great recipe, Parsley!

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Donna M. November 25, 2007

These turned out perfect. The egg glaze made the rolls look like they came from a bakery. There was no discernable pumpkin flavor, just a very pretty golden color. I mixed the dough and gave it the first rise in my automatic bread machine.

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Marie Nixon November 28, 2008

These rolls are perfect ~ Tender, light, flaky, tasty, pretty, and just TERRIFIC! I included about 1 1/2 cups whole wheat flour, kneaded the dough in my KitchenAid stand mixer, and baked the rolls on parchment paper. They were so good warm that I skipped even buttering them ~ There's nothing not to love about these rolls!!

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Deb's Recipes October 20, 2006

I have made these a few times now. They turn out beautifully.

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~Val~ January 10, 2014

These were really good and easy to make. My 4 year old daughter helped knead the dough and she was so proud of herself at Thanksgiving dinner. They were a big hit. I like pumpkin, but you really can't taste it. They were a very pretty golden color that set them apart and made them different from the plain rolls I typically make. Will definitely be adding these to the Thanksgiving dinner menu for next year too!

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ajean November 25, 2011

Absolutely 5 stars...these are wonderful!!!! I halved the recipe and forgot the egg wash but otherwise followed the recipe and am thrilled to have found this "keeper". I thought maybe making them into knots would be difficult but it wasn't at all. And the taste is heavenly. Thanks so much!!!

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Okra February 24, 2011

These are incredible!!!!
We are a family of bread-lovers, and I cannot wait to serve these! I just made my first batch and sent them to my son and his girlfriend. I'll be making a double batch here for Thanksgiving. My 4 year old grandson will be so happy when he starts "looking for carbs" as he loves to do!
Thank you for sharing this wonderful recipe. I think it is an ideal recipe for the virgin breadmaker - it seems foolproof!

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Susan Lee January 25, 2011

These are fabulous and bullet proof. Maybe the best rolls we've ever eaten much less baked. So much went wrong baking these. My bread machine paddle froze up so I dumped it all in the mixer, lost track of how long the kneeding was, hurried both risings and finally undercooked one pan and overcooked the second. Still every one of them were the hit of our thanksgiving. I will make these again and again!

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Marchkitty November 28, 2009

Excellent. I doubled the recipe and used my homemade frozen pumpkin. I skipped the egg wash. Kids are eating these like crazy!

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Ty's Kitchen August 30, 2009

These are very easy and everyone loves the look and taste! I personally WOULD love to TASTE the pumpkin though! I like to make these during the Winter holiday and for school functions.

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Amberngriffinco August 24, 2009
Pumpkin Knot Yeast Rolls