Pumpkin-Shaped Bread Rolls

Create beautiful pumpkin-shaped bread rolls for Halloween or the holidays. This fun and simple recipe is perfect for spooky celebrations and a great project to enjoy with the kids.

Pair these cute pumpkin-shaped bread rolls with roasted cauliflower and chickpeas with hummus for a fun, seasonal treat, or cosy up with a bowl of 30-minute chicken soup for the perfect meal combo.

If you love experimenting with pumpkin recipes this autumn, you’ll want to try these! For a perfect holiday dinner, try the oven-roasted duck with creamy butternut squash puree or my Butternut Squash Lasagne for a quick meal.

And for cosy fall mornings, nothing beats The Best Autumn Pumpkin Muffins. Both recipes are ideal for making the most of the season's flavours and will add a delicious touch to your autumn meals.

Ah, Halloween’s here! Time to hit the pumpkin patch with the kids (whether you’re ready or not) and bring home a pile of pumpkins in every shape and size. After all, you’ll need them, right?

Now it’s time to get creative. While the carved pumpkins might not be edible, those pumpkin seeds are a treat—roast them with a pinch of salt and enjoy the crunchy goodness.

This year, I decided to make pumpkin-shaped bread rolls for a fun twist. They’re a little tricky with all the tying and untying, but once they’re done, they’re almost too cute to eat. Almost.

Next up: tackling a big pumpkin-shaped bread. Wish me luck!

💭Expert Tips

✓ Perfect Proofing: Let dough rise in a warm spot (75-80°F) covered with a damp towel for light, fluffy bread.

✓ Crispy Crust Hack: Always preheat the oven 30 mins. Add a tray of boiling water underneath for steam = golden, crackly crust.

💗 Why you’ll love this recipe

These pumpkin-shaped bread rolls are perfect for Thanksgiving dinners, fall parties, or cosy family meals. They go great with an easy homemade vegetable soup, stews, as a bun for sandwiches, or even alongside a hearty chilli. Plus, they make a fun and festive gift for friends and family!

What types of squash are good for eating?

For eating, especially in dishes like soups, stews, or roasted meals, these types of squash are great:

• Butternut Squash: Sweet and smooth when cooked. Perfect for roasting, soups, and purees.
• Acorn Squash: Slightly sweet and tender. Ideal for roasting or stuffing.
• Kabocha Squash: Rich and sweet with a dense texture. Excellent for soups and roasting.
• Spaghetti Squash: Mild taste with a stringy texture similar to spaghetti. Great as a low-carb pasta substitute.
• Delicata Squash: Sweet and creamy with edible skin. Good for roasting or sautéing.
• Carnival Squash: Similar to acorn squash but sweeter. Great for roasting or stuffing.

How to prepare homemade pumpkin puree

• Method 1: Pre-Peel and Slice

Step 1: Prep the Pumpkin: Peel the pumpkin, slice it into manageable wedges, and scoop out the seeds.

Step 2: Bake: Lay the slices on a baking sheet and roast at 375°F (190°C) for about 25-30 minutes, or until soft. Once cooled, blend until smooth.

• Method 2: Half and Roast with a Grid

Step 1: Prep the Pumpkin: Slice the pumpkin in half and scoop out the seeds. Cut a grid pattern into the flesh to speed up cooking.

Step 2: Bake: Place halves on a baking sheet and roast at 375°F (190°C) for 40-45 minutes, or until tender. Once it cools, scoop out the flesh and blend.

🍞 Ingredients to Make Pumpkin-Shaped Bread

• Strong White Bread Flour: Use good-quality bread flour for the best results.
• Whole Milk: Whole milk makes the bread softer, but you can use plant-based milk if you prefer.
• Pumpkin Purée: Use pure pumpkin purée, not pumpkin pie filling.
• Olive Oil: Extra-virgin olive oil is best.
• Egg: Used to brush on top of the bread for a golden colour. Beat the egg and brush it evenly on the dough.
• Walnut Quarters: Used as decorations. Toast the walnuts lightly to boost their taste.

👩‍🍳 How To Make Pumpkin-Shaped Bread Rolls

Step 1: Bloom yeast: Mix warm milk, yeast, and 1 tablespoon flour. Let sit for 10 minutes until foamy.

Step 2: Mix in: pumpkin, turmeric, and oil. Stir to combine.

♻️ Substitutions and Variations

• Strong White Bread Flour: All-purpose flour can be used instead, though it may make the bread slightly less airy. Whole wheat flour is an option, but it will make the bread denser.
• Fast-Action Dried Yeast: Substitute with active dry yeast by dissolving it in warm water before adding it to the dough.
• Ground Turmeric: Use a small amount of paprika. You can also omit it if you prefer.
• Whole Milk: Any milk can be used, including plant-based, like almond or soy milk. For a richer texture, consider buttermilk.
• Pumpkin Purée: Substitute with sweet potato or butternut squash purée.
• Olive Oil: Use vegetable or canola oil, melted butter can also be used for a different texture.
• Egg: For a vegan alternative, use a mixture of plant-based milk and a bit of maple syrup or agave nectar for brushing. You can also use a store-bought egg replacer.
• Walnut Quarters: Pecans, raisins, seeds, or dried fruit (nut-free).

❓FAQs

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Pumpkin-Shaped Bread Rolls

Claudia Ciorteanu

Delicious pumpkin-shaped bread rolls that are soft, fluffy, and perfect for any fall occasion. Easy to make and a fun addition to your meal!

5 from 6 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Rising tIme 1 hour hr 45 minutes mins

Total Time 2 hours hrs 25 minutes mins

Course Bread

Cuisine American

Servings 12

Calories 212 kcal

Equipment

• ▢
  Bakers twine
• ▢
  Baking sheet
• ▢
  Pastry brush
• ▢
  Stand mixer with dough hook (optional)

Ingredients

  

1x2x3x

• ▢ 500 g strong white bread flour 4 cups
• ▢ 7 g fast-action dried yeast 2¼ teaspoons
• ▢ 1 tablespoon caster sugar
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon ground turmeric
• ▢ 240 ml whole milk 1 cup, plus 1 tablespoon to glaze
• ▢ 150 g pumpkin purée ¾ cup
• ▢ 2 tablespoon olive oil
• ▢ 1 egg to glaze
• ▢ 12 walnut quarters

Instructions

 

• Prepare the Yeast Mixture: In a mixing bowl, combine 240 ml of lukewarm whole milk (about 1 cup), 7 g fast-action dried yeast (about 2¼ teaspoons), and a spoonful of flour. Mix lightly and let it sit for about 10 minutes in a warm place until it starts to foam up.
• Add Wet Ingredients: Once the yeast mixture has proofed, add 150 g of pumpkin purée (about ¾ cup), ¼ teaspoon ground turmeric, and 2 tablespoon olive oil. Stir just enough to combine.
• Mix and Knead: Add 500 g strong white bread flour (about 4 cups) and 1 teaspoon salt. Knead the dough by hand or in a stand mixer with a dough hook for about 5 minutes until smooth. The dough should come together smoothly and pull away from the sides of the bowl.
• First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean towel and let it rise in a warm, draft-free place for about 1 hour, or until it doubles in size.
• Prepare the Dough: After the dough has risen, gently shape it into a log without overworking it. Then, divide it into small pieces and shape each piece into a round ball.

Form the Pumpkin Shape

• Cut the Strings: Cut four pieces of kitchen string or twine per dough ball, long enough to wrap around it. Lay the four pieces on a work surface in a crisscross pattern, creating eight equal sections.
• Forming the Pumpkin Shape and Rising: Place a dough ball in the center of the strings. Cross them over the top as if wrapping a gift, then tie them loosely. Be careful not to pull too tight. Place the wrapped dough ball on a lined baking tray with the knot underneath. Repeat with the remaining dough balls. Cover loosely and let rise for about 45 minutes, or until nearly doubled in size.
• Prepare for Baking: While the dough rises, beat 1 egg with 1 tablespoon milk for glazing and preheat the oven to 180°C/160°C fan/350°F/Gas 4.
• Bake: Brush the risen rolls with the egg wash and bake for 25 minutes, until they are puffed up and golden brown. Cool for 2-3 minutes, then carefully cut off the string. Press a walnut quarter into the top of each roll to make a stem. Let them cool completely.

Video

Notes

• Use fresh yeast for the best rise. If using dry yeast, make sure it's still active.
• Let the dough rest and rise in a warm place for the best texture.
• When shaping the dough into pumpkin rolls, don't overwork it—gently roll and form the shapes to avoid dense rolls.
• For the pumpkin shape, you can use kitchen twine or a piece of string to create the pumpkin sections.
• Brush the rolls with egg wash before baking to get that golden, shiny finish.
• Be careful not to overbake the rolls; they should be golden brown and soft in the center.
• Serve these rolls warm for the best taste, but they can also be stored in an airtight container for up to 2-3 days. Reheat them briefly before serving if needed.

Nutrition

Calories: 212kcalCarbohydrates: 34gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 16mgSodium: 209mgPotassium: 119mgFiber: 2gSugar: 3gVitamin A: 2000IUVitamin C: 1mgCalcium: 39mgIron: 1mg

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