Pumpkin Shaped Bread Rolls with Pumpkin Puree
These adorable pumpkin shaped bread rolls are made with pumpkin puree + warm spices for a Fall-themed bake that taste equally delicious as a savory dinner roll or a sweet snack. And while they look impressive, I’ll show you how easy they are to make!
Equipment
Ingredients
- ½ cup milk
- ¼ cup brown sugar
- 2¼ teaspoons instant yeast (one packet)
- 4 Tablespoons unsalted butter, melted
- ½ cup canned pumpkin puree
- 2 large eggs, plus one egg white
- 4 cups all purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt (use table salt or fine sea salt)
- 6 pretzel sticks, broken in half
Instructions
- Wet Ingredients: In a microwave-safe bowl, warm the milk in the microwave for about 1 minute, until it’s between 98°F to 105°F. In a large mixing bowl, whisk the warm milk with the brown sugar, instant yeast, melted butter, pumpkin puree, and two eggs.
- Dry Ingredients: Add the flour, pumpkin pie spice, and salt. Mix with a large wooden spoon until it starts to form a cohesive dough.
- Knead: On a lightly floured work surface, knead the dough by hand for about 5 minutes, until the dough is smooth and elastic. (Or knead the dough in a stand mixer with a hook attachment for about 3 minutes.)
- Rise: Place the dough ball back in the mixing bowl and cover it with a clean kitchen towel. Let the dough rise in a warm spot until it has doubled in size, after about 1½ to 2 hours.
- Prep: Line a baking sheet with parchment paper. Cut 12 strands of baking string, each at least 3 feet long. Coat the baking string in olive oil or spray them with cooking spray to prevent them from sticking to the bread.
- Divide & Shape: Divide the dough into 12 even-sized pieces and roll them into smooth balls. Keep them covered with a clean kitchen towel. Place one ball in the middle of a piece of baking string. Bring the ends of the string over the ball then cross them and bring them down so it divides the ball into quarters. Tuck the string under the ball and bring the ends back up, cross them, and back down to divide the ball into eighths. Tie the string on the bottom of the ball and trim off any extra string. (See blog post above for reference photos). Repeat with the remaining dough & arrange the string-tied dough balls on your prepared baking sheet.
- Proof: Cover with a clean kitchen towel and set aside to proof for 30 minutes, until the dough balls have puffed up against the string.
- Egg Wash: Preheat the oven to 350°F. Whisk one egg white with one teaspoon of water in a small bowl to make an egg wash. Once the rolls are done proofing, brush the tops and sides of each roll with the egg wash.
- Bake: Bake the rolls for 20 to 25 minutes, or until they are golden.
- Final Step: Let the rolls cool for a few minutes, then cut and remove the baking string. Gently press the pretzel sticks into the top of each roll to create the pumpkin stem. Enjoy!!
Notes
- String: When I tied my baking string too tightly during the first test of this recipe, it caused the bread to rip when I tried to remove it. Keep the string a little loose, so the bread has room to expand around the string as it proofs and bakes.
- Pumpkin: I recommend using pumpkin puree; canned pumpkin pie filling will add way more sweetness.
Nutrition
Serving: 1 roll (of 12)Calories: 232kcalCarbohydrates: 39gProtein: 7gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 39mgSodium: 216mgPotassium: 123mgFiber: 2gSugar: 5gVitamin A: 1763IUVitamin C: 1mgCalcium: 34mgIron: 2mg
Did you make this recipe?Leave a comment below - I love hearing from you!