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Pumpkin Knot Rolls w/ Pumpkin Butter Recipe

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This recipe for Pumpkin Knot Rolls w/ Pumpkin Butter, by , is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Grandy
Added: Wednesday, November 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Rolls:

2 1/4 oz. pkgs. active dry yeast
1 cup warm milk
1/3 cup butter, softened
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 1/2 tsp. salt
5 1/2 - 6 cups all-purpose flour
1 Tbs. cold water

Pumpkin Butter

1/2 cup butter, softened
1/4 cup powdered sugar
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Directions:
Directions:
Rolls:

Dissolve yeast in warm milk in a mixing bowl. Add butter, sugar, pumpkin, 2 eggs, salt & 3 cups flour. Beat til smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly-floured surface; knead til 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 til doubled in size, about 1 hour.
Punch dough down. Turn onto a lightly-floured surface; divide in half. Shape each half 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 til doubled, about 30 minutes. In a small bowl, beat water and remaining egg. Brush over rolls. Bake at 350 for 15-17 minutes or til golden brown.

Pumpkin Butter:

Beat butter on medium til creamy; gradually add sugar, beating well. Add pumpkin, cinnamon & nutmeg; mix well. Cover and chill at least 3 hours. Bring to room temp to soften before serving.

Number Of Servings:
Number Of Servings:
2 dozen rolls
Personal Notes:
Personal Notes:
These are worth the effort; so good especially with the butter and really pretty, too. You'll feel like Martha.

 

 

 

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