Knotted Pumpkin Dinner Rolls

A light blue plate with 6 pumpkin dinner rolls

5 from 5 votes

Savoury Knotted Pumpkin Dinner Rolls made with canned pumpkin; soft and fluffy, and so easy to make. From little to big ones, your whole family will be in love with these little pumpkin beauties.

Prep Time15

Cook Time20

Proofing Time1

Total Time1 35

Course: Side Dish

Cuisine: American

Servings: rolls

Calories: 183kcal

Author: Daniela Apostol

Equipment

Oven

Ingredients

2 ¼ cups strong white bread flour (300 g)
1 teaspoon dried fast-action yeast
1 teaspoon granulated sugar
2 teaspoon light brown sugar
75 ml warm water
50 ml milk
½ cup canned pumpkin
1 teaspoon salt
2 ½ tablespoon melted butter
1 egg
sesame seeds and caraway seeds to decorate (optional)

Metric - US Customary

Instructions

In a jug, add the warm water, yeast, granulated sugar and a teaspoon of flour.
Give it a stir, and set aside for 10 minutes until the yeast is all foamy and bubbly.
In a large bowl, sift the flour, add the canned pumpkin, yeast mixture, milk, melted butter, light brown sugar and salt, and knead well into a dough that does not stick to the hands.
Cover the bowl with clingfilm and leave to proof in a warm place for at least an hour until the dough doubles its volume.
Divide the dough into 8 balls, then roll each ball into a rope, then shape into a lose knot (see photos).
Beat the egg, and brush each roll with it, then sprinkle sesame seeds and caraway seeds over (optional).
Bake in the pre-heated oven at 180 degrees Celsius (350 Fahrenheit) for 20 minutes.

Notes

To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
MAKE SURE THE YEAST IS ACTIVE, IF THIS DEOS NOT BECOME FOAMY WHEN YOU LEFT IT REST WITH THE MILK, DO NOT USED IT, THE ROLLS WILL NOT BECOME SOFT.

Nutrition