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.