- 1 cup Dierbergs butter, softened
- ½ cup honey
- 1 teaspoon pumpkin pie spice
- 1 package (16 ounces) hot roll mix
- 1 cup hot water (120° to 130°F.)
- 2 tablespoons Dierbergs butter, softened
- 1 large Dierbergs egg
- 3 tablespoons wheat germ
- 3 tablespoons honey
FOR BUTTER: In small bowl with hand mixer, beat butter, ½ cup honey, and pie spice until well combined. Place in air-tight container and store in refrigerator.
FOR KNOTS: Prepare dough according to package directions, stirring in wheat germ and the 3 tablespoons honey along with the water, butter, and egg.
Knead as directed on package, sprinkling with additional flour as needed to reduce stickiness. Cover dough with large bowl; let dough rest 5 minutes.
Divide dough into 16 equal-size pieces. Roll each dough piece into 9-inch rope; gently tie into knots.
Place on parchment-lined baking sheets. Cover and let rise in warm place until doubled in size, about 30 minutes.
Bake in 375°F. oven until golden brown, about 12 to 15 minutes.
Serve with Spiced Honey Butter.
Serving Size: Per Roll
Cholesterol: 15 mg
Fat: 3 g
Sodium: 204 mg
Carbohydrates: 24 g
Protein: 5 g
Saturated Fat: 1 g