Pumpkin Dinner Rolls (Shaped Like a Pumpkin!)
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Pumpkin Dinner Rolls (Shaped Like a Pumpkin!)
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Homemade Pumpkin Dinner Rolls, made with real pumpkin puree. These soft and fluffy pumpkin-shaped rolls are perfect for holiday dinners or as a tasty side for any meal.
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Ingredients
- 3 ½ cups (420) white bread flour plus extra for dusting
- 1 tbsp sugar
- 2 tsp instant dry yeast suitable for bread makers
- 1 ½ tsp salt
- ⅓ cup (80ml) milk semi-skimmed
- 1 stick (115g) unsalted butter cubed
- ½ cup (120g) pumpkin puree
- 2 large eggs
Egg Wash and Topping
- 1 egg
- 1 tbsp water
- 3 tbsp sesame seeds or poppy seeds (optional)
To decorate
- pretzel sticks
You will also need
- sunflower oil for greasing
- Kitchen string
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Instructions
- Combine the flour, sugar, salt, instant yeast, nutmeg and pumpkin spice in a mixing bowl or the bowl of a stand mixer fitted with the dough hook attachment.
- Heat the milk in a saucepan or the microwave until warm (but not hot, do not scald it). Add the butter and allow it to melt. Stir in the pumpkin purée and eggs.
- Add the pumpkin mixture to the dry ingredients and beat together with a hand or stand mixer. Initially the dough will be very sticky and shaggy but it will become smoother the longer you mix it and eventually form a ball. Mist the bowl with a little oil and cover with a towel or plastic wrap. Rise for about 90 minutes or until the dough has doubled.
- Deflate the dough and tip onto a lightly floured worktop. Cut into eight equal pieces. Flatten each piece onto a disk and fold the edges towards the middle. Roll in the palm of your hand to form a smooth ball. Repeat with the remaining dough to form eight rolls.
- Shape the pumpkin rolls
- Cut four pieces of string or kitchen twine to approximately 12 inches / 30 cm length. Dip them into sunflower oil and pass through your fingers to get rid of excess oil.
- Arrange the oiled string in a crisscross pattern on your countertop. Place a dough ball into the center of the strings and tie them (not too tightly to allow the dough to rise) so that the roll is divided into eight equal sections. Trim any excess string and repeat with the rest of the rolls.
- Place the rolls on a lined baking sheet, spaced apart, and cover with plastic wrap. Let them rise for 30 minutes while you preheat the oven to 400°F / 200°C.
- Beat an egg with a little water and brush the rolls. Sprinkle with sesame or poppy seeds, if using. Bake for 18-20 minutes, or until the rolls are golden. Cool until you can handle them and snip off the string.
- Create little stalks for the pumpkins using pretzel sticks or small cinnamon sticks. Adorable AND delicious!
Equipments used:
Notes
- Can't be bothered to do the shaping? These pumpkin bread rolls taste just as delicious simply shaped into balls, brushed with egg wash and baked!
- You can use my Air Fryer Dinner Roll recipe to make these rolls. These don't contain pumpkin purée but they use the Tangzhong method which creates deliciously fluffy bread!
- Store the pumpkin dinner rolls in a bread bag for two days or slice and freeze them. Toast from frozen to serve.
Nutrition Information
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Calories
331kcal
(17%)
Carbohydrates
41g
(14%)
Protein
10g
(20%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
84mg
(28%)
Sodium
422mg
(18%)
Potassium
127mg
(4%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
431IU
(9%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 84mg | 28% |
| Sodium | 422mg | 18% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 431IU | 9% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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