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Pumpkin Bread Rolls

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Fluffy, golden pumpkin bread rolls shaped like mini pumpkins—perfect for fall gatherings. Slightly sweet with warm spices, they’re both decorative and delicious.

  • Total Time: 2 hours
  • Yield: 15 rolls

Ingredients

  • 4 cups bread flour (plus more as needed)
  • 1 packet (2 1/4 tsp) rapid rise instant yeast
  • 1 cup whole milk
  • 2 tbsp sugar
  • 4 tbsp unsalted butter, melted (plus extra for greasing)
  • 1 egg, beaten
  • 1/2 cup canned pumpkin puree
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 1 1/2 tsp sea salt
  • 1 egg + 1 tbsp milk (for egg wash)
  • Cooking twine (for shaping)
  • Nonstick cooking spray or vegetable oil (for greasing twine)
  • Optional: butter for brushing
  • Optional: chives for stems

Instructions

  1. Preheat the oven to 350˚F and line a baking sheet with parchment paper.
  2. Warm the milk, sugar, and melted butter until it reaches 110˚F–115˚F. Whisk to combine.
  3. Pour the mixture into a stand mixer bowl, sprinkle in the yeast, and let it sit until foamy (about 5–7 minutes).
  4. Add bread flour, salt, turmeric, ginger, egg, and pumpkin puree. Mix until a soft dough forms, adding more flour if needed.
  5. Knead the dough with the dough hook for 5 minutes.
  6. Transfer dough to a greased bowl, cover, and let rise for 20 minutes.
  7. Turn dough onto a floured surface, punch down, and divide into 15 equal pieces. Shape each into a ball.
  8. Lightly grease twine and wrap each ball to form 8 pumpkin-like sections. Tie off and place on prepared baking sheet.
  9. Cover and let rise for another 20 minutes.
  10. Brush rolls with egg wash and bake for 15–18 minutes until golden.
  11. Let cool slightly, remove twine, and brush with butter if desired.
  12. Insert a small chive piece into each roll for a pumpkin stem effect.

Notes

  • Use bread flour for fluffier rolls, though all-purpose flour can be substituted.
  • Grease the twine to prevent sticking and tearing the dough.
  • For a richer version, substitute whole milk with half-and-half.
  • Add cinnamon or nutmeg for extra sweetness.
  • Brush with garlic butter for a savory variation.
  • Insert a cube of cheese inside each dough ball for a fun filling.
  • Dough can be prepared a day ahead and refrigerated overnight.
  • Rolls can be frozen for up to 2 months.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 roll
  • Calories: 160
  • Sugar: 3g
  • Sodium: 180mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 25mg

Find it online: https://cooksplash.com/pumpkin-bread-rolls/