Pumpkin Knot Rolls
Indulge in the warm, autumnal flavors of Pumpkin Knot Rolls, a delightful twist on classic dinner rolls that's perfect for your holiday table or cozy fall dinners. These soft and tender rolls are enriched with creamy pumpkin puree, lending them a subtle sweetness and a beautiful golden hue. Made with pantry staples like all-purpose flour, instant yeast, and butter, these rolls feature an easy-to-tie knot shape that adds stunning visual appeal. Brushed with a glistening egg wash for a golden finish, they're baked to perfection in just 20 minutes. Serve these fluffy, homemade pumpkin rolls fresh from the oven with a pat of butter or alongside hearty soups and stews for a comforting seasonal treat. With their irresistible texture and autumn-inspired flavor, Pumpkin Knot Rolls are a must-bake addition to your recipe collection!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 2.25 teaspoons instant yeast
- 0.25 cup granulated sugar
- 1 teaspoon salt
- 1 cup pumpkin puree
- 0.25 cup whole milk
- 4 tablespoons unsalted butter, melted
- 1 unit egg, large
- 1 unit egg yolk, for egg wash
- 1 teaspoon water, for egg wash
Instructions
In a large mixing bowl, combine the flour, instant yeast, granulated sugar, and salt. Mix until well combined.
In a separate bowl, mix together the pumpkin puree, milk, melted butter, and egg until smooth.
Gradually incorporate the wet ingredients into the dry ingredients, mixing with a wooden spoon or in a stand mixer fitted with a dough hook. Knead until the dough comes together and is smooth, about 8-10 minutes.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Punch down the dough and divide it into 12 equal pieces. Roll each piece into a 10-inch rope and tie it into a loose knot, tucking the ends underneath.
Arrange the shaped rolls on a parchment-lined baking sheet, leaving some space between each roll. Cover and let rise for another 30 minutes.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the egg yolk and water to create an egg wash. Lightly brush the top of each roll with the egg wash.
Bake the rolls for 18-20 minutes, or until golden brown and cooked through.
Remove the rolls from the oven and transfer to a wire rack to cool slightly before serving.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 397.2 g | 144% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 61.8 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 244 mg | 19% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 1201 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
