Ingredients

• 1 1/2 c. Milk
• 1/3 c. Margarine
• 1/4 c. Dark Corn Syrup
• 1 tsp. Salt
• 1 tsp. M-K Pumpkin Pie Spice
• 1/2 c. Carrots, finely shredded
• 1/2 c. Potatoes, coarsely shredded
• 2 pkgs. Active Dry Yeast
• 1/4 c. Water, warm
• 5 1/2 to 6 c. Flour

Directions

1. In a saucepan, heat the milk, margarine, dark corn syrup, salt, M-K Pumpkin Pie Spice, shredded carrots, and shredded potatoes until small bubbles form around the edges of the pan.
2. Pour the heated mixture into a large bowl and allow it to cool until it reaches lukewarm temperature.
3. Dissolve the yeast in warm water.
4. Add 2 cups of flour to the lukewarm mixture in the bowl and then add the dissolved yeast. Beat until the mixture is smooth.
5. Gradually add the remaining flour until the dough becomes quite stiff.
6. Knead the dough until it becomes smooth and elastic.
7. Place the dough in a greased bowl, turning it to grease all sides. Cover it and let it rise in a warm place until it has doubled in size, which typically takes about 1 hour.
8. Punch down the risen dough and let it rest for 15 minutes.
9. Divide the dough into 4 equal parts.
10. Roll each part into a smooth “rope” that is 12 inches long.
11. For each loaf, twist two ropes of dough together and seal the ends.
12. Let the twists rise on a lightly greased baking sheet until they have doubled in size.
13. Preheat your oven to 375°F (190°C).
14. Bake the twists in the preheated oven for 30 to 40 minutes, or until they are well browned.
15. As they cool on a rack, brush the twists with butter to achieve a soft crust.