Sunday, September 15, 2013

Pumpkin knot rolls

I made this Pumpkin rolls and although I think I forgot to put salt in it, it turned out pretty amazing. It is easy to make. I took the recipe out of my famous Halloween magazine that I have been using for at least 5 years. I can't believe I missed this recipe and many others that are on my list of musts for this year.



  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm milt (110*-115)
  • 1/3 cup butter softened
  • 1/2 cup sugar
  • 1 cup canned pumpkin
  • 3 eggs divided
  • 1-1/2 tsp. salt
  • 5 1/2 - 6 cups flour
  • 1 Tbs. cold water
  • Sesame seed or poppy seed
In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, pumpkin, 2 eggs, salt, and 3 cups flower. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn unto a lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn unto a lightly floured surface; divide in half. Shape each portion into 12 ball. roll each ball into a 10 inch rope; tie it into a knot and tuck ends under. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

In a small bowl, beat water and remaining egg. Brush over rolls. Sprinkle with sesame seeds or poppy seeds. Bake at 350 for 15-17 minutes or until golden brown. Remove from pans to wire racks.

Yield: 2 dozen

Tuesday, September 10, 2013

Slow cooker Roast Beef

INGREDIENTS:
Original recipe makes 6 servings