Pumpkin Knot Yeast Rolls
Soft, buttery, and infused with a hint of seasonal spice, these Pumpkin Knot Yeast Rolls are the ultimate autumn-inspired dinner roll. Made with rich pumpkin puree, warm cinnamon, and a touch of sweetness, these beautifully twisted rolls are tender on the inside with a perfectly golden crust. The dough comes together effortlessly with a simple mixture of pantry staples, and the unique knot shape adds a visually stunning touch to any holiday table or casual family meal. A sprinkle of coarse sea salt or sesame seeds provides an optional savory finish, making them versatile enough to pair with soups, stews, or roasted mains. Whether enjoyed warm out of the oven or as part of a festive spread, these rolls are sure to impress!
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Recipe Information
Ingredients
- 2.25 teaspoons Active dry yeast
- 0.5 cups Warm milk (110°F)
- 0.25 cups Granulated sugar
- 0.5 cups Pumpkin puree
- 0.25 cups Unsalted butter, melted
- 1 whole Egg, lightly beaten
- 1 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 3.25 cups All-purpose flour
- 1 teaspoons Vegetable oil
- 1 batch Egg wash (1 egg + 1 tablespoon water, beaten)
- 1 sprinkle Optional: Coarse sea salt or sesame seeds, for topping
Instructions
In a large mixing bowl, dissolve the active dry yeast in warm milk. Let it sit for 5 minutes until foamy.
Stir in the granulated sugar, pumpkin puree, melted butter, lightly beaten egg, salt, and ground cinnamon.
Gradually add the all-purpose flour, one cup at a time, mixing until a soft dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Turn the dough out onto a lightly floured surface and knead for about 8 minutes, or until it becomes smooth and elastic.
Lightly grease a large bowl with vegetable oil and place the dough inside, turning to coat it with oil. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 to 1.5 hours or until it doubles in size.
Punch down the dough and divide it into 12 equal portions. Roll each portion into a long rope (about 10 inches) and tie into a loose knot, tucking the ends underneath.
Place the shaped rolls on a baking sheet lined with parchment paper, leaving about 2 inches of space between them. Cover with a kitchen towel and allow them to rise for another 30 minutes.
Preheat the oven to 375°F (190°C). Brush the rolls gently with egg wash and sprinkle with coarse sea salt or sesame seeds, if desired.
Bake the rolls for 15-18 minutes, or until golden brown and the tops sound hollow when tapped.
Remove the rolls from the oven and let them cool slightly on a wire rack before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 2774 mg | 121% | |
| Total Carbohydrate | 368.1 g | 134% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 61.6 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 321 mg | 25% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1145 mg | 24% | |
*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.
