Pumpkins are popping up all over.
And, as you can see, they often show up in the most unlikely places.
Actually these pumpkinheads are my two kiddos putting their own fun twist on pumpkin carving.
Meantime, while on the subject of pumpkins let’s talk about pumpkins of the edible variety.
I think you’ll love these mini pumpkin-shaped rolls.
I love a good twist on a traditional favorite.
If you plan to serve dinner rolls this Thanksgiving/holiday season, consider making your bread look like pumpkins.
They’re super easy to make and certainly a hit to serve.
The bread recipe I used is a bit further down in this post but If you have a favorite recipe, go with that one.
Section the dough and roll it into medium size balls.
You’ll end up with at least 8 rolls with this recipe.
Just double the recipe if you’re feeding a huge party this holiday.
Also, if you’re in the market for more bread and rolls, I have several other great recipes you may like.
Check out my super sweet Cinnamon Rolls HERE.
And my Sticky Buns recipe HERE
Or my Wheat Sheaf Bread Loaf HERE.
The pumpkin shape for these rolls is achieved by tying slightly oiled baker’s twine around the dough balls.
When you set them aside to rise, the dough pushes into the string to create those distinct lines.
You could also use the same baker’s twine technique on one large ball of dough for a bigger pumpkin-shaped bread.
But I love the little single serving size rolls.
Pumpkin Shaped Rolls
Ingredients
- 1 cup warm milk
- 1 package active dry yeast (.25 ounce)
- 3 tbsp honey
- 4 tbsp melted butter
- 1 pinch salt
- 3 cups all-purpose flour
- 1 tbsp olive oil (to coat twine)
- Bakers twine
- 4 Cinnamon sticks (cut in half or quarters)
- Bay leaves or mint (optional)
Instructions
- Mix warm milk, yeast, honey, and butter in a bowl. Add pinch of salt and the flour, reserving the rest for dusting. Stir until a sticky dough forms.
- Dust a work surface with flour. Knead the dough until smooth, elastic, and no longer sticky, adding more flour as needed. Form dough into a ball and place in a lightly greased bowl. Cover and allow to rise for about two hours.
- Cut bakers twine into 10-inch strands and lightly coat with olive oil. Set aside until the dough balls rise. kitchen string into 4 dozen 8- to 10-inch strands. Place strings in a bowl and toss with oil to coat; set aside.
- Gently punch the dough down and pour onto a lightly floured work surface. Cut the dough into 6-8 wedges and roll each one into a ball.
- Place ball on a tray, cover with a cloth and allow to rise for about 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly spray baking tray.
- Place 4 pieces of string on your work surface. Crisscross strings over a center position. Place a dough ball, smooth side-down, onto the center point. Tie each string into a knot over the center of the roll. Cut excess string.
- Place tied rolls onto a lightly greased baking sheet. prepared baking sheet. Repeat steps for all dough balls.
- Cover rolls and allow to rise for about 30-40 minutes.
- Bake for 20-25 minutes until golden brown.
- Allow baked rolls to cool down. Then, cut strings off of each roll at peel the strings from each roll.
- Carefully punch a small starter hole in the top of each roll, large enough to hold the cinnamon stick to create stems. Add a bay leaf or large mint leaf as a garnish.
How amazing do these tied rolls look waiting for their date with the oven?
Once the rolls are baked, snip the twine and gently peel it off the bread.
You’ll see those trademark pumpkin creases.
I added a small cut from a cinnamon stick to represent the stem, for a more realistic presentation.
In addition to these pumpkin rolls, I’m leaving you with a few last looks at my cute pumpkin head kids.
If you think this is something you’d like to try with your kiddos, be sure to clean the pumpkins thoroughly and have the kids wear shower caps to protect their hair.
Honestly, this was their idea because of some kind of pumpkinhead challenge they saw online.
I admit I was skeptical at first.
But they had a blast and I do love how the pictures turned out.
Happy Halloween.
I hope you give these Pumpkin-Shaped Rolls a try, a few of my other recipes and perhaps even a few pumpkinheads.
Thanks for popping by.
See you back here next time. ♥
Hola, Lisa
I hope you and your family are well. I miss seeing your web site due to being so busy, and not only that looking to move from Chicago so much violence, but I am happy I have time now.
I love all that you do such a beautiful web site.
Thank You
Thanks, Martha.
So glad you have time to browse and read the things that you enjoy.
Good luck with the big move from Chicago. That’s a big deal.
I’m sending you good vibes.
xoxo
This is so good! Unique and beautiful photography! Thank you for sharing. Always a joy to see your creativity! Magazine worthy every single time!
Awww, I appreciate that so much, Sherry.
Thanks so much for your kind words.
Hope you’re enjoying these early days of Fall.
xoxo
I adore your wonderful “Pumpkin Heads”. I have wanted to try the pumpkin rolls; however my fairly new somewhat high end range’s circuit board went out any both ovens stopped working. Unfortunately I have to wait months for a new circuit board. Ugh!!!!
Thanks for popping over, Shirley.
Oh no, on the circuit board. Good grief, it’s way to soon for anything to go bonkers in your beautiful kitchen.
You know how much I love those pumpkinsheads-lol.
We shot those images after hitting a few of your local antique shoppes.
The kids kept saying “noooo, not one more store, mom”. I kept saying “last one, last one”.
Good luck with the circuit board.
Hope you still have a fantastic weekend. xoxo