Pumpkin Knot Rolls

2 pkg yeast
1C warm milk (110 – 115)
1/3 cup soft butter
1/2 cup sugar
1 cup pumpkin (canned or cooked)
3 eggs
1 1/2 tsp salt
5 1/2 – 6 cups flour

In a mixing bowl, dissolve yeast in warm milk. Add butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth, about 6 – 8 minutes. Place in greased bowl, cover and let rise about 1 hour (until doubled).

Punch dough down, divide in half, shape each into 12 balls. Roll each into an 8 inch rope. Tie each rope into a knot and tuck ends under. Place 2 inches apart on baking sheets. Cover and let rise about 30 minutes.

In a small bowl, mix remaining egg and 1 TBSP water. Brush over tops of rolls, sprinkle with sesame or poppy seeds if you like. Bake at 350 for 17 minutes or until golden.

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