Pumpkin Dinner Rolls

30
Servings
1h
Prep Time
15m
Cook Time
1h 15m
Ready In


"Delicious little bread rolls. Absolutely perfect for fall or Halloween. Included are two different methods to get the pumpkin shape. Method 1 is by far the easiest and fastest. Methos 2 however, does make more realistic "pumpkins", but it is much more finicky. Times do not include rising time"

Original recipe yields 30 servings
OK

Nutritional

  • Serving Size: 1 (50.8 g)
  • Calories 145.4
  • Total Fat - 5.1 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 41.1 mg
  • Sodium - 131.3 mg
  • Total Carbohydrate - 21.2 g
  • Dietary Fiber - 0.6 g
  • Sugars - 5.1 g
  • Protein - 3.5 g
  • Calcium - 16.9 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0 mg

Step 1

Pour hot milk in a mixing bowl, add butter and stir to melt.

Step 2

Add sugars, pumpkin puree, salt to the milk and combine well.

Step 3

In a small bowl proof yeast in a lukewarm water with a teaspoon sugar. Let sit about 10 min, or until foamy

Step 4

Add yeast mixture to the pumpkin mixture, and add the egg, mix well.

Step 5

Add in flour gradually and mix with a wooden spoon until well combined.

Step 6

Dust wooden surface with a little flour. Turn out the dough onto wooden surface and knead 1 minute.

Step 7

Form the dough into a ball shape, place in a greased bowl and cover with a cloth.

Step 8

Let it rise in a warm place until it doubles in volume, about 1 hr.

Step 9

Punch the dough to deflate and knead it for a few seconds on a wooden board.

Step 10

Cut the dough in half. Cut each half into about 15 pieces.

Method 1


Step 11

Roll each piece into a ball shape with your hand. Flatten the piece with palm of your hand a little.

Step 12

Using a knife or clean scissors, make 8 small cuts around the edge (it will look a little like a flower). Be sure not to cut through the center

Step 13

Make an indentation with your finger in the center of the dough.

Step 14

Repeat with remaining dough.

Step 15

Place them, 2" apart, on a baking pan lined with parchment paper or baking mat, and let them rise again to be doubled, about 45 minutes.

Step 16

Preheat oven 350ºF for 20 minutes.

Step 17

Brush with an egg wash (optional) and bake for 10-15 minutes until the top gets slightly golden.

Step 18

Insert pecan slices on top to mimic pumpkin stem (optional).

Method 2


Step 19

Roll each piece into a ball shape with your hand

Step 20

Take a long piece of kitchen/baking string and find the halfway point. Place the half way point on top of the ball of dough and flip the whole thing over.

Step 21

Pull the two pieces of string together and cross them over to create a cross on the bottom of the ball.

Step 22

Flip it over again and do the same thing until the ball is divided into 8 equal pieces. Tie the string at the top and cut off any excess.

Step 23

Be careful to leave a little slack in the string as the dough will expand a fair bit while rising

Step 24

Repeat with remaining dough.

Step 25

Place them, 2" apart, on a baking pan lined with parchment paper or baking mat, and let them rise again to be doubled, about 45 minutes.

Step 26

Preheat oven 350ºF for 20 minutes.

Step 27

Brush with an egg wash (optional) and bake for 10-15 minutes until the top gets slightly golden.

Step 28

Insert pecan slices on top to mimic pumpkin stem (optional).

Tips & Variations


  • 15-20 pecan halves, sliced into 3 vertical sections (optional)

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