Pumpkin Knots

Yum, these were the most delicious rolls ever!!! We couldn't really taste the pumpkin, but the texture made the rolls very fluffy and soft! This recipe should definitely be on everyones fall cooking list!  

1 cup warm water

1 envelope active dry yeast

2 tablespoon honey

1/2 cup canned pumpkin

2 tablespoons plus 1/3 cup olive oil

1-1/2 teaspoons coarse kosher salt

3-1/2 cups unbleached bread flour (I used King Arthur)

3 cloves garlic, minced

salt & freshly ground pepper

1/2 teaspoon dried oregano leaves

Whisk the warm water and the yeast in a bowl, and let sit for about 10 minutes until frothy. 

 Whisk in the honey, 2 tablespoons olive oil and the canned pumpkin.  In a large bowl, mix together the flour and salt.  Make a whole in the dry mixture to pour the wet mixture in.  Then knead the mixture using flour to prevent stickiness.  We had to use a lot of flour.  Lightly oil another bowl and let the dough rise for about two hours until its nearly doubled in size (cover the dough with a wet towel).  At this point you can either store the dough in the fridge for the night or in the freezer for up to three weeks, or you can cook them right now in the oven at 425 degrees for about 10-15 minutes.  While this is in the oven mix the rest of the olive oil, garlic, salt and pepper, and the oregano leaves.  Then mix together the cooked rolls with the olive oil sauce.