* Exported from MasterCook *
Rolls, Pumpkin Crunch Knots
Recipe By :Bob's Red Mill
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough
1/2 cup Whole Milk -- warmed to 110F (118 mL)
2 1/4 tsp Active Dry Yeast
1 Tbsp Light Brown Sugar -- (14g)
3 cups Unbleached All-Purpose Flour -- spooned and
leveled (413g)
1/2 cup canned Pumpkin Puree -- (123g)
2 Tbsp softened unsalted Butter -- (29g)
1 1/2 tsp Salt
Filling
1/4 cup Granulated Sugar -- (48g)
2 tsp ground Cinnamon -- divided
1/2 cup room temperature unsalted Butter -- divided,
(1 stick (114g))
1/2 cup Packed Brown Sugar -- (110g)
3/4 tsp Ground Ginger
1/2 tsp freshly grated Orange Zest
1/2 tsp Ground Nutmeg
1/4 tsp Ground Cloves
1/4 tsp Salt
These pumpkin crust knots are impressive and tasty! Easy to make and
bursting with pumpkin spice flavor, they're a great breakfast option
or after school snack for crisp fall days.
PREP: 20 minutes
COOK: 15 to 20 minutes
PASSIVE: 50 minutes -1 hour
In a stand mixer add warmed milk, yeast and sugar. Whisk to combine
and let sit until foamy, about 5 minutes.
Add remaining ingredients for the dough to the bowl. Attach the bowl
to the mixer and fit it with the dough hook. Turn to medium speed and
mix until dough comes together and wraps itself around the dough hook
(if dough seems too dry, add 1-2 tablespoons of milk). Continue to
mix until dough is smooth and elastic, about 3 to 4 minutes.
Remove dough from mixer and shape into a ball. Transfer dough to a
medium mixing bowl greased with cooking spray. Cover bowl with
plastic wrap and let rise for 45 minutes-1 hour, or until doubled in height.
Preheat oven to 375F. Line a baking sheet with parchment paper and set aside.
In a small bowl add granulated sugar and 1 teaspoon cinnamon. Whisk
to combine and set aside.
On a floured work surface, roll the dough into a rectangle that's
roughly 16 x 16 1/4" thick. Use an offset spatula to spread 4
tablespoons butter over the dough. Evenly sprinkle the surface with
the spiced sugar mixture.
Fold dough in half onto itself, like a sandwich. Use a knife to cut
down the center vertically, and then cut horizontally into 12 strips.
Twist each strip, and then tie into a rough knot. Place on prepared
baking sheet (6 knots per pan).
In a small bowl, melt the remaining 4 tablespoons butter in a
microwave. Add brown sugar, remaining teaspoon of cinnamon, ginger,
orange zest, nutmeg, cloves and salt. Stir to combine.
Spoon roughly 1 1/2 teaspoons brown sugar mixture over the top of
each knot. Place pans in the oven and bake knots for 15 to 20
minutes, or until golden, rotating pan halfway through baking. Serve warm.
S(Internet address):
https://www.bobsredmill.com/recipes/how-to-make/pumpkin-crunch-knots
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Per Serving (excluding unknown items): 266 Calories; 10g Fat (34.7%
calories from fat); 4g Protein; 40g Carbohydrate; 2g Dietary Fiber;
27mg Cholesterol; 419mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
NOTES : 2019 - 1129