These pumpkin-shaped buttery bread rolls are such a fun and festive recipe. The shaping part requires a little patience, but once you get the hang of it, the process is so worth it. This recipe is one of my autumn favorites and for good reason.
Pumpkin Bread Rolls
These pumpkin bread rolls are made of a soft pumpkin brioche with an amazing fluffy texture. To get that cute pumpkin shape, use tied string. This recipe is a must-try for the fall season.
Ingredients
- 1/2 cup warm water 120 g
- 2 1/4 tsp yeast 7 g
- 3 1/2 cups bread flour 420 g
- 1/2 cup pumpkin purée 113 g
- 1 egg
- 1/3 cup granulated sugar 60 g
- 1 tsp salt 6 g
- 1/4 cup butter, softened 52 g
- cinnamon stick pieces or bay leaf pieces
- 1 egg, whisked
Instructions
- In a mixing bowl, add the warm water and sprinkle the yeast on top. Let the mixture sit for 10 minutes.
- Add the bread flour, pumpkin purée, egg, sugar, and salt. Knead the mixture for 5 minutes or until a rough dough forms. Add the softened butter and knead for 10 more minutes or until the dough is smooth. Cover the dough with plastic wrap and let it rest for 1 hour.
- Line a baking sheet with parchment paper. Cut 32 pieces of string into 8-inch pieces.
- Divide the dough into 8 equal pieces. Roll each piece into a smooth ball.
- To form the pumpkin shape, criss-cross 4 pieces of string at their centers and place a dough ball in the center. Bring the strings up around the dough and tie the ends together.
- Place the pumpkin dough balls on the prepared baking sheet. Let the pumpkins rest for 15 minutes.
- Preheat the oven to 350º F. Brush the pumpkins with egg wash. Stick pieces of cinnamon stick or bay leaves at the tops of the pumpkins for decoration.
- Bake the pumpkins for 10-15 minutes or until they are golden brown. Remove the pumpkins from the oven and let them cool. When the pumpkins are cooled, remove the strings with scissors.
