Best 6 Pumpkin Shaped Dinner Rolls Recipes

PUMPKIN-SHAPED DINNER ROLLS

Steps:

• Combine warm milk, yeast, honey, and butter in a bowl; stir. Add salt and most of the flour, reserving the rest for dusting. Stir using a wooden spoon until a sticky dough forms.
• Dust a work surface with the leftover flour. Knead the dough until smooth, elastic, and no longer sticky, adding more flour as needed. Form dough into a ball that springs back lightly when pressed.
• Transfer dough to a lightly greased bowl, cover with greased foil, and let rise in a warm place until doubled in size, about 1 1/2 hours.
• Meanwhile, cut kitchen string into 4 dozen 8- to 10-inch strands. Place strings in a bowl and toss with oil to coat; set aside.
• Press risen dough down on a work surface; reserve 3 to 4 tablespoons for forming "stems." Cut remaining dough in half and cut each half into 6 wedges. Roll each into a round ball by cupping your hand over the dough and pressing and rolling lightly in a circular motion for 10 to 15 seconds. Cover and let rest for 15 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with silicone liners.
• Place 4 pieces of string on your work surface. Crisscross strings over a center point into a star formation. Place a dough ball, smooth side-down, onto the center point. Firmly tie each string into a knot over the center of the roll. Snip off excess string using scissors.
• Place tied roll onto a prepared baking sheet, knot side-down. Repeat with remaining strings and dough balls.
• Let rolls rise for about 30 minutes.
• Sift a little flour on top of rolls. Shape reserved dough into "stems" and place them on the sheet next to the rolls.
• Bake in the center of the preheated oven until lightly browned, 20 to 25 minutes.
• Remove from the oven and let cool until safe to handle, about 15 minutes. Cut strings off of each roll at the tops and peel down carefully and slowly to remove. Cut a small hole in the tops of each roll and press "stems" into each hole. Transfer pumpkin rolls to a serving platter.

PUMPKIN SHAPED ROLLS

Steps:

• Shape each dinner or Texas roll into a slightly flat ball.
• Using scissors, make 6 to 8 cuts, equally spaced, around the outside of each ball about 1/2- inch deep.
• Using the handle of a wooden spoon, poke a deep hole into the top of each pumpkin shaped roll.
• Place on a sprayed baking sheet and cover with sprayed plastic wrap.
• Allow to rise until almost double.
• Remove wrap and re-poke stem hole.
• Bake at 350°F 15-20 minutes or until golden brown.
• Remove from oven and brush with butter.
• Insert pecan pieces into pumpkin rolls for stems.

PUMPKIN DINNER ROLLS

Steps:

• Preheat your oven to 400 degrees F (200 degrees C).
• Cut your pumpkin into cubes and then boil them in a pot of water for 10 minutes or until fork-tender.
• Using a potato masher, make pumpkin puree. You'll need about 1 1/4 cups of puree. Set it aside.
• Prepare the dough by combining the flour, salt, sugar, and yeast in a bowl. Using a whisk to combine.
• Add in the pumpkin puree and mix slightly.
• Add the milk and knead until it comes together to a consistent dough.
• The dough will be sticky, spray the bowl & top fo the dough with non-stick spray. Cover and allow it to rise for 2 hours.
• Once the dough has risen, divide the dough into 6 equal sized parts, shaping them into small balls. Use extra flour if needed.
• Oil each piece of oven thread. You'll need 4 pieces of thread per ball. Place them on your work surface to make the process of wrapping even easier. Cut off any excess thread bits.
• Place the tied up dough balls on a parchment lined baking sheet and allow some space between each ball so that the dough can rise.
• Brush the tops with extra milk.
• Bake in your preheated oven for 10-15 minutes.
• Carefully cut and remove the threads.
• Place an almond on top of each bread roll so that it resembles the pumpkin stalk.
• You can eat these delicious bread rolls by themselves, I personally love them with butter and honey!

PUMPKIN BREAD ROLLS WITH CINNAMON BUTTER

Steps:

• In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, milk, sugar, butter, pumpkin, one egg, and salt until well combined. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.
• Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45 minutes to 1 hour.
• Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 15 equal pieces and shape into balls. Use the palm of your hand to flatten each ball slightly. With a pairing knife, cut 8 slices around each ball, being careful not to slice all the way into the center, to make the pumpkin shape. Cover and let rise until doubled in size, about 45 minutes to 1 hour.
• Meanwhile, preheat the oven to 350°F. Using the wooden end of a small utensil or your finger to poke an indentation in the center of each roll to create a space for the "stem." In a small bowl beat the remaining egg with 2 teaspoons of water and brush all over the rolls. Bake the rolls for 15 to 20 minutes, or until golden brown. Place a sliced pecan piece into the indentation of each roll.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 1 week. Bring to room temperature before serving.
• Serve the rolls warm with the cinnamon butter.

PUMPKIN DINNER ROLLS

Steps:

• Combine milk, brown sugar, 1 tablespoon butter, and salt in a small saucepan over medium heat; heat to about 110 degrees F (43 degrees C), 2 to 4 minutes. Remove from heat.
• Mix warm water and yeast together in a bowl until yeast is dissolved. Combine yeast mixture and milk mixture in a large bowl. Add pumpkin puree, all-purpose flour, whole wheat flour, cinnamon, ginger, and nutmeg; beat until dough is smooth, adding more all-purpose flour if needed to form a soft dough.
• Grease a large bowl.
• Turn dough onto a floured surface and knead until smooth and elastic. Place dough into the greased bowl, turning once to grease the top of the dough. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Grease an 9x13-inch baking dish.
• Punch dough down and divide into 10 pieces. Shape each dough piece into a ball. Place dough balls into the prepared baking dish; cover and let rise until doubled in size, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Melt remaining butter in a saucepan over medium-low heat, 2 to 3 minutes. Brush melted butter over dough.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Transfer rolls to a wire rack to cool slightly before serving.

PUMPKIN-SHAPED ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, garlic powder, onion powder, dried onion, fresh herbs, salt, cayenne, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in cheese., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough; turn onto a lightly floured surface. Divide and shape into 12 balls; flatten slightly. Wrap each ball in 4 pieces of kitchen string, creating indentions to resemble a pumpkin. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 15-20 minutes. If desired, brush with melted butter. Remove from pans to wire racks to cool. Cut and discard string. Before serving, insert pretzel halves in top of each roll.