Golden Pumpkin Twists

Adapted from Libby's Favorite Pumpkin Recipes

  • 1/3 c light margarine, melted
  • 1 c fat-free milk
  • 2 tbsps dry yeast, 2 packages
  • 1/2 c granulated sugar
  • 1/2 tsp salt
  • 1 c canned pumpkin
  • 2 whole eggs
  • 5 c unbleached flour
  • 1 whole egg white, slightly beaten
  • 1 tsp water
In a small saucepan, heat margarine and milk 105 to 115 degrees. Dissolve yeast in warm milk mixture.Stir in sugar and salt. In a mixing bowl, combine yeast mixture, pumpkin, two eggs, and four cups flour. Beat for three minutes. Gradually add remaining flour. On a lightly floured surface, knead dough until smooth, working in additional flour as necessary to form stiff dough. Place in a mixing bowl coated with cooking spray. Cover tightly with plastic wrap. Cover; let rise in warm, draft-free place until doubled in size, one hour. Punch down dough. Knead a few times to work out bubbles. On a lightly floured surface, roll out dough into a 10"x 24" rectangle; if dough resists rolling, allow to rest ten minutes. Cut into 24 strips, 10" long and 1" wide. Tie each strip into a knot. Place on lightly sprayed baking sheet.Cover and let rise in draft-free place for 30 minutes. In a small bowl, combine egg white and water. Brush on rolls. Bake in 350 degree preheated oven for 25 minutes, or until golden brown.
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Posted: 8/25/1997
Rated by 0 users (0.00)
WW Points* : 2.73
24 servings
Nutrition Facts
Servings Per Recipe 24
Amount Per Serving
Calories 138
Calories from Fat 18 (13%)
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.7g
Polyunsaturated Fat 0.7g
Trans Fat 0g
Cholesterol 16g 5%
Sodium 83mg 3%
Potassium 0mg 0%
Total Carbohydrate22g 7%
Dietary Fiber 1g 4%
Sugars 5g
Protein 4g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.