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Pumpkin Knots

amanda
  • minutes
  • Serves

INGREDIENTS

1

package dry yeast (about 2 1/4 teaspoons)

1 cup

warm milk (100° to 110°)

3/4 cup

pumpkin puree (not pumpkin pie mix)

3 tbsp

butter (melted and cooled)

1 1/4 tsp

salt

2

large egg yolks (lightly beaten)

5 cups

bread flour (divided)

Cooking spray