One pumpkin recipe I knew I had to make this year are these pumpkin garlic knots. I love the softness and sweetness the pumpkin brings to these bread rolls.
I made a version last year that I enjoyed, but I wanted to try another recipe out this year. I liked these also. The knots came out soft and fluffy and a little bit sweet. You can taste the pumpkin flavor though it is subtle. The outside is coated with garlic and oil, adding a little savoriness to the rolls.
I really liked these. FH didn’t like them as much as I did. He preferred the regular savory version without any pumpkin. If you like pumpkin though, I think you’ll like these as much as I did.
Pumpkin Garlic Knots
1 cup warm water (about 100 F)
2 1/4 tsp active dry yeast
3 1/2 cups bread flour
2 tablespoons honey
1/2 cup canned pumpkin puree
2 tablespoons olive oil
1 tsp salt
For the garlic coating:
1 tbsp olive oil
1 1/2 tbsp butter
1 tsp garlic powder
1 clove fresh garlic, chopped
2 tsp fresh parsley, chopped
1. For the dough: Pour the warm water into a mixing bowl of stand mixer and sprinkle the yeast across the surface. Let sit about 10 minutes.
2. Add in the flour, honey, 2 tsbp olive oil and pumpkin puree.
3. Using the dough hook attachment, mix at low to medium speed for about 10 minutes until the dough is elastic and pulls away from the bowl easily.
4. Lightly oil another large bowl and put your dough ball inside it. Cover with a damp towel or plastic wrap and let rise for about 1 hour; or until nearly doubled in size
5. Preheat oven to 425 degrees F. Divide dough into 14 pieces. Roll out each piece of dough into a rope about 9 inches long. Tie the rope into a knot, and then tuck the ends into the center, one in front and one underneath.
6. Place knots on baking sheet lined with parchment paper, about 1 inch apart. Bake about 12-15 minutes until they turn golden brown on top.
7. While the knots are baking, mix all the garlic coating ingredients into a bowl (except parsley) and microwave for about 1 minute. Stir ingredients together.
8. When knots are done, toss them into the garlic mixture to coat. Then sprinkle with fresh chopped parsley
Adapted from Handle the Heat