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Basket of Whole Grain Pumpkin Knot Rolls

Whole Grain Pumpkin Knot Rolls

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes (+2hr Rest Time)
  • Cook Time: 16-17 Minutes
  • Total Time: 31 Minutes (+2hr Rest Time)
  • Yield: 12 Knot Rolls 1x
  • Category: Side
  • Method: Oven
  • Diet: Vegan

Description

Golden, mild-flavored, and fall inspired, these homemade Whole Grain Pumpkin Knot Rolls are the perfect addition to your holiday feast.

Ingredients

Scale
  • 4 ¼ cups + 1 Tablespoon whole wheat pastry flour (17.2 oz.) *
  • 1 Tablespoon active dry yeast *
  • 1/3 cup maple sugar (or preferred dry sugar) *
  • ½ to 1 ½ teaspoons sea salt (+/-) *
  • 1 cup canned pumpkin *
  • 1 ¼ cups warm water (120 to 130F degrees) *

Instructions

  1. Place the flours, dry yeast, maple sugar, and sea salt into a large mixing bowl. Whisk to combine.
  2. Add the pumpkin and 1 ¼ cups warm water, mix well with your hands until the dough starts to come together. While the dough is still in the bowl, start kneading the dough inside the mixing bowl to form a ball. At first the dough will seem too wet and sticky, but keep kneading, the flour will start to absorb the water, the stickiness will start lessening, and the dough will become easier to knead. This dough is slightly wetter than a typical dough. Knead the dough inside the bowl for 3 to 4 minutes, then transfer the dough to a lightly floured surface and continue to knead the dough for another 6 to 7 minutes. The dough should be smooth and elastic. This dough is soft, but easy to knead. Form a dough ball.
  3. Wash the bowl where the dough was kneaded. Place the dough ball inside, spray the top with a tiny mist of water. Cover with a tea towel (or plastic wrap) and let rest in a warm place for 60 minutes or until doubled in size.
  4. Prepare a large baking sheet by lining it with parchment paper. Place about 1/8 teaspoon of whole wheat pastry flour in the center of the parchment paper and rub the surface of the parchment paper with the flour. Set aside.
  5. After 60 minutes or doubled in size, punch the dough down and place the dough onto a lightly floured surface, form into a thick rectangle with your hands, and divide the dough half, then each half into sixths, totaling 12 pieces. Shape the 12 pieces into individual dough balls, cover with a tea towel while working, and work with one dough ball at a time while the rest are covered.
  6. Take a dough ball and start to shape it into a log in your hands, then place the log onto a very lightly floured surface and roll into a 12-inch rope. The dough rope should be barely covered with a minimal amount of flour. This will help with tying the rope. Tie the dough rope into a knot and then tuck the ends underneath. Place the knots on the lightly floured parchment paper covered baking sheet. Allow at least 2 inches apart for rising. Continue until all the dough has been formed into knots.
  7. Spray mist the tops of the knots with a tiny bit of water, then cover with a tea towel and let rise for 60 minutes or doubled in size in a warm place.
  8. Once doubled in size, spray mist the tops of the knots again with a tiny bit of water, then place into a 350 F preheated oven for 16 to 17 minutes, the oven rack should be on the lower bottom 3rd position in the oven.
  9. Remove, allow to set for 5 minutes, then enjoy!

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  Makes 12 knot rolls

Find it online: https://monkeyandmekitchenadventures.com/whole-grain-pumpkin-knot-rolls/