Thursday, November 10, 2011

Pumpkin Garlic Knots

Tuesday evening was our usual potluck dinner with vegan friends and Bible study!  Gotta love Tuesdays!  My contribution this week included delicious Pumpkin Garlic Knots and a large pan of roasted veggies.  Other dishes included black bean chili with homemade tortillas, fruit salad and pumpkin muffins.  I just can't get enough of these potlucks and all the wonderful food!
I have had the recipe for these pumpkin knots "pinned" for weeks.  Honestly, Pinterest has changed my life in the way I organize my recipes and ideas.  Prior to starting Pinterest, I had all of these blog posts saved to my inbox and it was quite a mess.  If the post title didn't mention the recipe name I could never remember why I was saving the post and would have to read all the way through just to find the recipe.  It was quite distracting and a time-sucker.  Now I can quickly glance at the amazing food photos, know exactly what it is, and even organize it by breakfast, dinner and dessert!  Follow me on Pinterest if you aren't already!

So there they were, waiting in "que" for their night to shine.  Seriously, this Never(home)maker post is so old, these babies have been waiting a long time!  Finally on Tuesday, I took some time to myself in the kitchen and fashioned the knots out of flour, pumpkin and yeast.

Pumpkin Garlic Knots
adapted from Never(home)maker
makes 24 knots

Pumpkin Garlic Knots are a great addition to any entree or meal.  They would be a wonderful side to your upcoming Holiday meals.  This recipe makes enough to please a crowd.  If you are cooking for just two (like myself) after the dough has risen, separate in two and wrap one half in plastic wrap and refrigerate overnight for use the next day.  You could also freeze the dough at that point for several weeks.  This recipe is original to Never(home)maker and is perfect just as they wrote it.  Check out their website for step-by-step pictures and directions!

Prep time: 20 minutes + 2 hours to rise
Cook time: 10-15 minutes

  • 1 cup warm water
  • 1 envelope active dry yeast
  • 2 tablespoon honey
  • 1/2 cup canned pumpkin
  • 1/3 cup + 2 tablespoons olive oil 
  • 3 cloves garlic, minced
  • 1-1/2 teaspoons coarse kosher salt
  • 3-1/2 cups unbleached bread flour
  1. In medium bowl whisk together warm water and yeast.  Rest for 10 minutes until water becomes frothy and bubbly.
  2. Meanwhile, in large bowl whisk together bread flour and salt.  Using your fist or whisk create a well in the center of the flour large enough to pour your wet ingredients to.
  3. When water has become frothy from the yeast, mix in honey or other liquid sweetener and pumpkin.  
  4. Pour liquid ingredients into the well in your flour and mix together.  When dough becomes to stiff, dig your hands in there and continue to mix until a nice ball forms, kneading it by folding it over and over again and pressing down on the center of your dough.  
  5. When your dough forms into a nice elastic ball, place in a separate bowl that has been sprayed generously with non-stick cooking spray (olive oil).  Turn the dough over to coat it entirely in the oil.  Place a damp cloth over the bowl and let rise two hours.
  6. Your dough should rise to double its original size.  When ready punch down the middle of the dough and then begin to tear off pieces of dough that are approximately 2 tablespoons measured.  
  7. Roll each piece into a snake and then fold into a knot.  
  8. Line baking sheet with parchment paper and place each knot.
  9. Bake for 10-15 minutes at 425*.
  10. While knots are baking, mix together 1/3 cup olive oil and 3 cloves minced garlic in a bowl or tupperware with a lid.  When knots are finished baking and slightly cool, place in bowl, cover with lid, and toss until all knots are well coated.  Serve.

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