Sesame Knots Recipes

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PUMPKIN KNOT ROLLS



Pumpkin Knot Rolls image

These rolls are the lightest, most delicious ones I've ever tasted...and everyone else seems to agree. The pumpkin gives them mild flavor, moist texture and a pretty golden color. At our house, it wouldn't be the holidays without them. -Dianna Shimizu Issaquah, Washington

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 10

2 packages (1/4 ounce each ) active dry yeast
1 cup warm 2% milk (110° to 115°)
1/3 cup butter, softened
1/2 cup sugar
1 cup canned pumpkin
3 large eggs, room temperature, divided use
1-1/2 teaspoons salt
5-1/2 to 6 cups all-purpose flour
1 tablespoon cold water
Sesame or poppy seeds, optional

Steps:

  • 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, 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.

Nutrition Facts : Calories 165 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 188mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

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