Pumpkin Knot Yeast Rolls - cooking recipe

Ingredients

ROLLS
1/2 ounce active dry yeast (2 .25 oz packs)
1 cup warm 2% low-fat milk (110-115 degrees F)
1/3 cup unsalted butter, softened
1/2 cup sugar
1 cup canned pumpkin puree (NOT pie filling)
2 eggs
1 teaspoon salt
5 1/2 - 6 cups flour, divided
EGG WASH
1 tablespoon cold water
1 egg

Preparation

In a large mixing bowl, dissolve the yeast in the warm milk. Add butter, sugar, pumpkin, 2 eggs, salt, and 3 cups flour. Stir in enough of remaining flour to form a soft dough. Turn onto a lightly floured surface----knead until smooth and elastic-like (should take about 5-7 minutes). Place in a large greased bowl and turn once to grease top. Cover with a clean towel or paper towels and let rise in a warm place until doubled---takes about 1 hour. Punch dough down; turn onto lightly floured surface; divide in half. Shape each portion into 12 balls (so you'll have 24 balls total). Roll each ball into about a 10\" rope; tie into a knot and tuck ends under. Place 2 inches apart on greased baking sheets. Cover again with towels and let rise until doubled---takes about 30 minutes.
Meanwhile, in a small bowl, whisk together water and 1 remaining egg. When rolls are done doubling again, brush them with the egg wash. Bake at 350 for about 15-16 minutes or until lightly golden brown. Remove and serve or place on wire racks to cool slightly. Serve warm or cooled with butter or honey butter.