Pumpkin-Shaped Bread Rolls

5 from 11 votes

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!

Prep Time15

Cook Time25

Rising tIme1 45

Total Time2 25

Course: Bread

Cuisine: American

Servings:

Calories: 212kcal

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.

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.

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.