Pumpkin Dinner Rolls
Servings 16 rolls
These Pumpkin Dinner Rolls are made with a delicious yeast dough and shaped into pumpkins using food-safe twine with almonds as the stem! Over a dozen of these dinner rolls take only 15 minutes to prep!
Ingredients
- ½ cup whole milk
- 2½ teaspoons active dry yeast
- ¼ cup granulated sugar divided
- 15 ounces 100% pumpkin puree
- ¼ cup salted butter melted
- 1 large egg
- 1½ teaspoons salt
- 4½ cups all-purpose flour more if needed
- 2-3 tablespoons vegetable oil
- 16 whole almonds
Instructions
- Warm the milk to 100-110°F in the microwave in a small measuring cup or bowl.½ cup whole milk
- Add the yeast and a tablespoon of sugar to the warm milk. Gently stir, then let sit for 5 minutes to bloom.2½ teaspoons active dry yeast, ¼ cup granulated sugar
- In the bowl of a stand mixer fitted with a paddle attachment, mix together the pumpkin puree, the remaining sugar, melted butter, egg, and salt.¼ cup granulated sugar, 15 ounces 100% pumpkin puree, 1 large egg, 1½ teaspoons salt, ¼ cup salted butter
- When the yeast has bloomed, add to the bowl with the pumpkin mixture and mix on low until combined.
- Slowly add in the flour, about halfway through, switch to a dough hook, then continue to add in the remaining flour.4½ cups all-purpose flour
- This dough will be soft and sticky, it should pull away from the edges after kneading for a couple of minutes. If it does not, add in a little extra flour. Knead the dough for 7 to 10 minutes in total
- Pour a little oil into the bottom of a large bowl. Form the dough into a ball and roll it in the oil to coat. Leave the dough ball in the oiled bowl, cover it with a towel and let sit in a warm space to proof for about 1 hour until doubled in size.2-3 tablespoons vegetable oil
- While the dough is rising, cut 64, 10” pieces of food-safe twine. Place the cut twine into a small bowl with 1 to 2 Tablespoons of oil and let soak. This will prevent the twine from sticking to the rolls.
- After the dough has doubled in size, dump the dough out onto an oiled work surface. Cut the dough into 16 equal pieces. Take each piece and shape it into a ball by pulling all of the edges to the center and pinching to seal. Set aside.
- Take 4 pieces of the oiled cut twine. Arrange the twine so that the center of each piece crosses each other and fans out to look like a cut pie, making sure the sections are all equal in size.
- Take one of the dough balls and place it seam-side up on top of the twine. Take the ends of one of the pieces of twine and gently tie it together over the top of the dough ball. Repeat this with each of the 4 pieces of twine. Trim any excess twine. Place the dough ball onto a parchment-lined baking sheet, knot-side down.
- Repeat the tying process with all of the balls of dough, placing them on the baking sheets with plenty of space between them (you will need 2 baking sheets to fit 16 rolls).
- Cover the tied rolls and place in a warm area to rise for 30 to 60 minutes or until almost doubled in size.
- Bake in a preheated oven at 375°F for 20 to 30 minutes. The outside should sound and feel a bit crusty when tapped. You can also use a kitchen thermometer to make sure the internal temperature is at least 190°F.
- Remove rolls from the oven and let cool.
- Once cooled, gently cut and remove the string from the rolls.
- Gently press one almond, pointy-end down into the center of each roll from the top down.16 whole almonds
Notes
- What’s The Best Way To Store These Pumpkin Dinner Rolls? These Pumpkin Dinner Rolls should be stored in an airtight container or a Ziploc back with the excess air squeezed out. When kept at room temperature, these rolls will be good for up to 3 days.
- How Many Pumpkin Shaped Rolls Does This Recipe Make? This recipe yields 16 pumpkin-shaped rolls. If you’re feeding a larger crowd, you can easily just whip up a second batch since you’ll already have the ingredients out!
- What Temperature Should The Milk Be When Preparing The Yeast? The temperature of the milk should be between 100 and 110 degrees. If the milk is too hot, it will kill the yeast. However, if it’s too cold the yeast won’t activate. Therefore, I just use a simple kitchen thermometer to closely monitor the temperature before adding the yeast.
- How Do I Know If The Yeast Is Active And Ready To Be Used In This Recipe? The milk and yeast mixture should bubble. Creating a foamy layer on top of the liquid.
- Proofing Tips And Tricks!
- Working with yeast dough requires that you allow it to rest and rise before baking! During this time the yeast ferments the dough, producing the gases needed to leaven the dough. All you need is a warm spot – but sometimes that can be tricky so here are my most helpful proofing methods!
- Warm Spot In Your Home – Most times just placing the covered bowl of bread dough in a warm spot in your home will do the trick! Warm spots near a woodstove or pellet stove are a great location!
- Cold Oven With Hot Water – In a cold oven place a bowl or pot of boiling water on the bottom shelf. On the shelf above it place the bowl of covered dough. The hot water creates a warm oven, making the perfect dough-rising atmosphere.
- Preheat The Oven – Preheat the oven to the lowest temperature for 2 minutes. Afterward, shut the oven off and place the oven-safe bowl of dough into the oven and close the door.
- Proof Setting – Check your oven for a “proof” setting as some of the newer models have this option!
Nutrition
Calories: 195kcal | Carbohydrates: 33g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 251mg | Potassium: 134mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4252IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg
Find it online: www.sugarandsoul.co/pumpkin-dinner-rolls/