These pumpkin-shaped dinner rolls are an absolute showstopper, perfect for any fall gathering or holiday meal. They’re surprisingly simple to make and will impress everyone with their adorable appearance and soft, fluffy texture.
Key Ingredients & Substitutions:
- Active Dry Yeast: Essential for rising. Instant yeast can be used, but proofing might not be as visible.
- Milk: Whole milk works best for richness; 2% or non-dairy milk can be substituted.
- Pumpkin Puree: Gives the rolls their signature color and subtle flavor. Do not use pumpkin pie filling.
- All-Purpose Flour: Standard for baking. Bread flour will give a chewier texture.
- Butter: Unsalted is preferred. Margarine can be used in a pinch.
- Brown Sugar: Adds sweetness and moisture. Granulated sugar works too.
- Cinnamon Stick or Pretzel Stick: For the “stem.”
Ingredients:
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast (one packet)
- 1 tablespoon granulated sugar
- ½ cup pumpkin puree
- ¼ cup melted butter
- ¼ cup packed light brown sugar
- 1 teaspoon salt
- 4-4 ½ cups all-purpose flour, divided
- Cooking twine (unwaxed, food-safe)
- Cinnamon sticks or small pretzel sticks for stems
How Much Time Will You Need?
- Total Time: 2 hours 45 minutes
- Prep Time: 30 minutes
- Rise Time: 1 hour 30 minutes
- Bake Time: 20-25 minutes
- Servings: 12 rolls
- Tools Needed: Large mixing bowl, stand mixer (optional), baking sheets, parchment paper, kitchen shears, measuring cups and spoons.
Step-by-Step Instructions:
1. Proof the Yeast
In a large bowl, combine warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This confirms your yeast is active and ready to work!
2. Mix the Dough
Add the pumpkin puree, melted butter, brown sugar, salt, and 2 cups of flour to the yeast mixture. Mix until well combined. Gradually add the remaining flour, ½ cup at a time, until a soft dough forms that pulls away from the sides of the bowl.
3. Knead the Dough
Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook for 5 minutes.
4. First Rise
Lightly grease a clean bowl. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 60-90 minutes, or until doubled in size.
5. Shape the Rolls
Gently punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a smooth ball. Cut 12 pieces of cooking twine, each about 18-24 inches long. Lightly spray each piece of twine with non-stick spray.
6. Tie the Twine
Wrap one piece of greased twine around a dough ball, creating 6-8 even sections. Tie the ends loosely on top, ensuring the twine isn’t too tight, as the rolls will expand. Repeat for all 12 rolls. Place them on a parchment-lined baking sheet, leaving space between them.
7. Second Rise
Cover the shaped rolls loosely with plastic wrap or a kitchen towel. Let them rise again in a warm place for 30-45 minutes, or until noticeably puffy.
8. Bake the Rolls
Preheat your oven to 375°F (190°C). Bake the pumpkin-shaped dinner rolls for 20-25 minutes, or until golden brown on top and cooked through.
9. Remove Twine and Add Stems
Once baked, let the rolls cool on the baking sheet for 5-10 minutes. Carefully snip the twine and remove it from each roll. While still warm, gently press a small piece of cinnamon stick or a pretzel stick into the center of each roll to create the “stem.”
Storage Instructions:
Store leftover pumpkin-shaped dinner rolls in an airtight container at room temperature for up to 3 days. To reheat, warm them in the microwave for 15-30 seconds or in a low oven (300°F) for 5-7 minutes until soft.
Frequently Asked Questions (FAQ):
Q: Can I make these ahead of time?
A: Yes, you can prepare the dough the day before and let it rise slowly in the refrigerator overnight for the first rise. Punch down, shape, and proceed with the second rise and baking the next day.
Q: What if I don’t have cooking twine?
A: You can try carefully scoring the dough with a sharp knife before baking to create pumpkin segments, but the twine method yields a more defined shape.
Q: Can I use fresh pumpkin instead of canned puree?
A: Yes, just make sure it’s plain roasted pumpkin puree, not seasoned pie filling, and that it’s well drained.
Q: My rolls didn’t rise. What went wrong?
A: The most common reasons are inactive yeast (check the temperature of your milk and the yeast’s expiration date) or too cold a rising environment.
Q: How do I get an even pumpkin shape?
A: Make sure your twine is evenly spaced around the dough ball and tied loosely enough to allow for expansion.
Q: Can I freeze these dinner rolls?
A: Yes, bake and cool them completely, then freeze in an airtight container or freezer bag for up to 2 months. Thaw at room temperature and reheat.
