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Pumpkin Shaped Dinner Rolls Recipe
Ash Tyrrell

Pumpkin Shaped Dinner Rolls Recipe

I still remember pulling my first tray of pumpkin shaped dinner rolls out of the oven and just staring at them like a proud parent. They looked so much fancier than the effort they actually took, and that's exactly why I fell in love with this recipe.
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Total Time 3 hours
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 1 cup warm water – wakes up the yeast and keeps the dough soft
  • 1 tablespoon active dry yeast – this is what makes your rolls puff up beautifully
  • 1/4 cup sugar – feeds the yeast and adds a subtle sweetness
  • 2 tablespoons butter softened – gives the rolls that rich, tender crumb
  • 1 large egg – adds structure and a soft golden interior
  • 1 teaspoon salt – balances the sweetness and strengthens the dough
  • 3 1/4 cups all-purpose flour – the base of your dough add a little more if it's sticky
  • 2 tablespoons vegetable oil – used to coat the string so it doesn't stick to the dough
  • 12 pieces of kitchen string about 32 inches long each – this is the secret tool that creates the pumpkin ridges

Method
 

  1. Combine the warm water, yeast, sugar, butter, egg, salt, and flour in your stand mixer. Let the dough hook do the work for 5 to 10 minutes until the dough turns smooth, elastic, and pulls cleanly away from the bowl's sides.
  2. Shape the dough into a ball and place it in a lightly greased bowl. Cover it and let it sit somewhere warm for 60 to 90 minutes, until it has doubled in size. This first rise builds the fluffy texture you want.
  3. Punch down the risen dough and turn it onto a floured surface. Cut off a small golf-ball sized piece for the stems later, then divide the rest into 12 equal pieces and roll each into a smooth ball.
  4. Place your dough balls on a lined baking sheet, cover loosely, and let them rest for 15 minutes. They'll puff slightly, which makes them easier to wrap. Meanwhile, preheat your oven to 350 degrees Fahrenheit and toss your string in vegetable oil.
  5. Pick up a dough ball and wrap a piece of oiled string around its middle, pivoting about 45 degrees each time you wrap, until the string divides the ball into eight sections. Tie it off and set the roll back down, knot-side facing the tray.
  6. Flatten the reserved dough and slice it into 12 small stem shapes with your pizza cutter. Tuck one stem next to each wrapped roll so it's ready to place on top after baking.
  7. Cover the rolls and let them rise another 10 to 15 minutes, until the dough is gently pushing out between the strings. Bake for 22 to 24 minutes, until the tops are a deep golden brown.
  8. Let the rolls cool for at least 20 minutes before snipping the string with kitchen scissors. Once unwrapped, push a stem into the top of each roll, and your pumpkin shaped bread buns are ready to serve.

Notes

  • I always make sure my water is warm, not hot, because hot water kills the yeast and flattens my rolls.
  • I like to let my dough rise in the oven with just the light on, since it creates the perfect gentle warmth.
  • I don't rush the string wrapping step, because uneven sections make the pumpkin shape look lopsided.
  • I always oil my string generously so it peels away from the baked dough without tearing the crust.
  • I bake mine a couple minutes longer than I think I need to, since underbaked centers ruin the soft texture I'm going for.