ingredients
  • Pumpkin puree 1/2 cup
  • warm milk 1/2 cup
  • butter, melted 3 tbsp
  • Egg 1 • 130 kcal
  • Brown sugar 60 g (2 oz)
  • Salt a pinch • 1 kcal
  • Dry yeast 2 tsp
  • Flour 360 g (12 oz)
Calories refers to 100 gr of product

It’s pumpkin season! And we’re looking forward to enjoying all things that celebrate the fall season… which means lots of pumpkin recipes. This pumpkin bread roll recipe is one with a difference. Not only does it taste like pumpkin, but it also looks like little pumpkins!

The Pumpkin Bread Rolls is an easy bun recipe that is a fun fall twist on classic bread rolls. You don’t need any fancy ingredients. Simply get together pumpkin puree, milk, butter, sugar, flour, and yeast, and get baking! They’re slightly sweet, soft, and chewy and are made to look like little pumpkins. Make them this fall for dinner, or for the Thanksgiving table…they are sure to steal the show!

How To Make Pumpkin Bread Rolls

These pumpkin dinner rolls look like a lot of time has gone into them, but they are quite easy to make. Mix together the wet ingredients and then add the dry ingredients. Knead until the dough is smooth, and leave to rest for at least 1 hour.

Divide the dough and form each piece into a ball. Use bakers twine to tie the balls in such a way that it resembles a little pumpkin. Bake until golden and cooked through. Remove the twine and add a little almond to resemble the stem.

Can You Make Pumpkin Dinner Rolls Ahead?

Yes! You can make them the day before. Just be sure to keep them in an airtight container, and store them at room temperature. If you plan on storing them for a longer time, you can keep them in the fridge.

Tips

Make these pumpkin dinner rolls vegan by swapping the milk for almond milk, and using flax seeds instead of egg.

These pumpkin bread dinner rolls are best served with cinnamon butter. Make your own by mixing a stick of butter with ¼ cup powdered sugar, ¼ cup honey, and 1 tsp cinnamon.

Alternatively, when you make a hole for the “stem”, you can also fill it with cream cheese (or a cream cheese frosting).

To keep them warm, keep them in a low oven.

If you want to leave out the yeast, use self-rising flour instead.

How To Store Pumpkin Bread Rolls

They are best served fresh from the oven, but you can store them in the fridge for up to a week. Serve warm.

Instructions

Mix warm milk with pumpkin puree, sugar, ½ egg and butter.

Add the dry yeast and set the mixture aside for 5 minutes for the yeast to activate.

Whisk salt and flour. Add dry ingredients into the liquids, stir and set aside for 10 minutes. After 10 minutes knead the dough until smooth, form it into a ball and place it into a greased bowl, cover, then set aside for 1 hour.

Divide the dough into 9 parts and form each into a ball.

Use bakers’ twine to tie each one of them with a cooking string loosely.

Brush each bun with some egg wash and bake for 20-25 minutes at 180°C/350°F.

Let the buns cool down a little, remove the string and brush with melted butter.

Decorate with whole roasted almonds, that will imitate the stem.

Notes

You can leave out the egg wash at the end, but then your rolls wont be as shiny!