Pumpkin Knot Rolls

• 2 packages (1/4 ounce each ) active dry yeast
• 1 cup warm whole milk (110u0b0 to 115u0b0)
• 1/3 cup butter, softened
• 1/2 cup sugar
• 1 cup canned pumpkin
• 3 large eggs, 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

1. 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.
2. 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
3. . Cover and let rise until doubled, about 30 minutes.
4. In a small bowl, beat water and remaining egg. Brush over rolls. Sprinkle with sesame or poppy seeds if desired. Bake at 350u0b0 for 15-17 minutes or until golden brown. Remove from pans to wire racks.

active dry yeast, milk, butter, sugar, pumpkin, eggs, salt, allpurpose, cold water, sesame

Taken from www.tasteofhome.com/recipes/pumpkin-knot-rolls/ (may not work)