Pumpkin Knot Rolls & Buffalo Chicken Wing Soup

I made these in my bread machine this weekend and they were good. I used up the rest of the pumpkin from the pumpkin bagels. Most reviews said that they did not taste like pumpkin, and I agree. They were very soft and everyone enjoyed them.

Pumpkin Knot Rolls
2 packages (1.4 ounces each) active dry yeast
1 cup warm milk (110° to 115°)
1/3 cup butter, softened
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1-1/2 teaspoons salt
5-1/2 to 6 cups all-purpose flour
1 tablespoon cold water
Sesame or poppy seeds, optional
Directions
In a bowl, dissolve yeast in warm milk. Add the butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into 12 balls. Roll each ball into a 10-in. rope; tie 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 or poppy seeds if desired. Bake at 350° for 15-17 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.

This recipe is modified from the recipe shown on A year of Slow Cooking. I've made it many times and find I don't like it as well in the crockpot. It tastes so much better made on the stove. I've also adapted my ingredients and it really is quick and easy.

Buffalo Chicken Wing Soup

1 chicken breast
1/2 cup chopped celery
1/2 cup chopped carrots
3 small russet potatoes
1/4 cup I can't believe its not butter light
1/4 cup flour
2 cups fat free milk
1 chicken boulion cube
4 oz 2% Milk Velveeta
1/2 cup hot wing sauce

Cook 1 chicken breast in slowcooker w/ one cup of water. After chicken breast has cooked, remove and shred. Remove 3/4 cup of the broth and add one boulion cube. Stir until disolved.

Boil potatoes cut into small pieces until soft. Drain.

Meanwhile saute celery and carrots in I can't believe its not butter. Stir in flour. Cook a few minutes. then add broth, milk, and wing sauce. Heat until boiling/thick. Stir in velveeta and cook until melted. Stir in chicken and potatoes. Enjoy!