657 Pumpkin shaped dinner rolls made with pumpkin purée and spice should be your go-to dinner rolls in the Fall. Soft, fluffy homemade bread that is good on its own with some butter or a great side to any soup, stew, salad and more. 
I love Fall. The leaves are changing colour and bring cool weather that spark nostalgic soup cravings and spiced hot drinks. Though it is a season that reminds us old man Winter is around the corner, it is also a season that begins festive events starting with Thanksgiving (in Canada).
With that festive mindset, it got me thinking about soup. Then soup made me crave pumpkin soup which then landed me to thoughts of homemade bread as a side to said soup (weird, I know). I had seen Pinterest pins on pumpkin shaped bread but always thought that required yet another pan to purchase. Turns out, you do not need to make them in a pan. All you need is butcher’s twine (aka. Cooking twine)!
*Good To Know*
- Homemade vs. canned pumpkin purée, which is better?
Homemade purée can vary in sugar and water content. Some pumpkins have more sugar/water content and some less. This may not be a big deal but it does make a difference in your bread dough for taste and consistency. Canned pumpkin purée will give you better control of the dough since its water content is consistent and will give you the same bread results every time. - Can this be made a sweet pumpkin bun?
Absolutely! If you like this as a sweet bun, instead of 1 Tablespoon brown sugar, add 1/2 cup brown sugar instead. Alternatively, you can replace brown sugar with 1/4 cup sweetened condensed milk. - Can I add filling?
There are many ways you can add filling. Sweet and savoury are welcome. Add pumpkin pie filling, custard, Nutella, or peanut butter for a sweet filling. For a more savoury filling add any type of cheese you like, cold cuts with cheese perhaps? - I don’t have Bread flour. Can I use All-Purpose flour?
Bread flour is ideal for a soft texture, but you can absolutely use All-Purpose flour. AP flour absorbs less liquid though, so I do recommend using 3/4 cup milk (instead of 1 cup) and add more if needed while kneading your dough.
Ingredients you’ll need
For the dough
- heavy cream + water (or Milk)
- brown sugar
- egg (room temperature*)
- unsalted butter (room temperature*)
- salt
- pumpkin purée (preferably canned)
- bread flour
- pumpkin spice
- instant yeast
* If you forget to leave out ingredients ahead to set to room temperature, check out my post: how to bring ingredients to room temperature, quickly.
For the egg wash
- egg + water
Tools Needed
- butcher’s twine
- scissors
Homemade vs. canned pumpkin purée. Which is better?
There are many talented bloggers out there with their version of a pumpkin bread. Some use turmeric, others use homemade purée and some even use butternut squash instead of pumpkin. My version has pumpkin spice and pumpkin purée from a can.
Why not use homemade pumpkin purée Lily? I would be the first to use homemade purée but decided to keep my recipe simple by using canned pumpkin. Homemade purée can vary since some pumpkins have more sugar and water content and some may have less. This might not be a big deal but it does make a difference in your bread dough for taste and consistency. Canned purée has the same amount of water which will give you better control of the dough and the same bread result every time.
How to make a fool-proof yeast dough
I have posted about proofing dough a few times before and wrote a detailed post about how to make fool-proof yeast dough here. In summary, you will want to keep the following in mind:
- place your dairy ingredients such as eggs, butter or milk, about 1 to 2 hours, out on your counter before you get started. This will help the ingredients set to room temperature. Room temperature is best for creating a smooth dough and is easier for kneading.
- test your yeast to make sure it is still active. Add 1 teaspoon of sugar with 1 envelope of yeast (2 1/4 teaspoon) to a small bowl and mix 1/4 cup of warm water (not hot since that will kill the cells). If bubbles form, your yeast is still active. If no bubbles form, do not use it! Save yourself the frustration and buy new yeast! Always store unused yeast in the refrigerator for maximum shelf life.
- preheat your oven to the lowest temperature possible (usually that’s about 170°F) for 10 minutes. Then turn off the oven and do not open the door until you’re ready to place your dough inside the oven to proof. This is a fool proof method I have used for years now to proof my dough.
- use warm liquids to mix into your dough. I like to warm my milk (or cream mixed with water) to a temperature of 110°F (43°C). This will help the yeast produce gas bubbles for a softer dough.
- knead dough for at least 10 minutes (stand mixer) or 20 minutes (by hand)
- grease your bowl and cover dough with a clean hand towel while proofing dough.
How to wrap dough to make a pumpkin shaped bun
Preheat your oven for 10 minutes at 170°F(77°C). Then turn oven off and leave door closed.
After your dough is done with the first proof, punch down the dough to release gas bubbles formed by the yeast. Lightly dust your work surface with flour.
- Cut 10 strings of butcher’s twine approximately 40 inches (3.5 feet) in length per string
- Roll dough into an even log
- Cut log into 10 equal size pieces
- Cover cut dough with a clean hand towel
- Shape one piece of dough into a ball. Pinch, seal and roll the bottom to create a smooth surface
- Lay one string of butcher’s twine parallel to your work surface.
- Place the dough ball in the center of the string. Tie string loosely then rotate ball to the left and roll ball towards you.
- Tie the string loosely again. Now it should look like a gift wrapped dough ball
- Rotate the ball to the left again and place strings between your 10 and 4 o’clock. Roll ball towards you and tie the string loosely. Repeat this step one more time. Then Tie a bow loosely to seal the string. Cut loose ends if needed. You should now have 8 segments
- Place dough ball on a tray lined with parchment. Cover tray with a clean hand towel while you continue to work on the remaining dough balls. Place each bun 2 inches apart.
Tip
- wrap dough loosely as the dough will rise during the second proofing and will form into segments to resemble a pumpkin.
Proof buns for 30 minutes in the preheated oven for a second proofing until double in size. Warm your oven exactly like you did for your first proof.
Beat together one egg with one teaspoon water. Brush buns with egg wash and bake on middle oven rack for 20 to 25 minutes or until golden brown. Cool buns on a wire rack, then remove strings. Cut pecans or walnuts in half and decorate the center of each bun to resemble a pumpkin stem.
Tip
- Not sure what to do with left over pumpkin dinner rolls? You can make a simple bread pudding and bourbon sauce to use up remaining bread.
If you enjoyed my recipe, please leave a comment or rate it below. Also don’t forget to follow me on my social media channels (YouTube, Pinterest, Facebook, Instagram) to keep up with my latest kitchen shenanigans.
Soft Fluffy Pumpkin Dinner Rolls
Pumpkin shaped dinner rolls made with pumpkin purée and spice should be your go-to dinner rolls in the Fall. Soft, fluffy homemade bread that is good on its own with some butter or a great side to any soup, stew, salad and more.
Print Pin Rate Yields: 10 dinner rolls
Ingredients
For the dough
- 3½ cups bread flour, spoon & levelled
- 1 Tablespoon brown sugar
- 2¼ teaspoon instant yeast
- 1 teaspoon pumpkin spice
- 1 teaspoon salt
- ½ cup canned pumpkin purée
- ¼ cup unsalted butter, room temperature
- 1 large egg, room temperature
- ½ cup heavy cream
- ½ cup water
For the egg wash
- 1 large egg
- 1 teaspoon water
Tools needed
- 10 strings butcher's twine, cut to 40 inch length per string
For the decoration
- 10 large pecans or walnuts, cut in half
INSTRUCTIONS
For the dough
- Preheat oven to 170°C (77°C) for 10 minutes then turn oven off.
- Add dry ingredients (bread flour, brown sugar, instant yeast, pumpkin spice, salt) to the bowl of a stand mixer. Whisk together to combine.
- Make a well in the center of the flour mix. Add pumpkin purée, unsalted butter and egg. In a microwave friendly container, mix together heavy cream and water. Heat in microwave for 30 seconds and check temperature. It should read 110°F (43°C). If not, heat cream another 10 seconds and check again. Pour cream into the bowl. Attach dough hook and mix dough on low to combine, then increase speed to medium low and knead dough for 10 minutes until dough is no longer sticky to the touch. If it is still sticky, add another teaspoon of flour and knead for a few minutes and check again.
- Grease a large bowl with 1 teaspoon oil. Shape dough into a ball and roll around in bowl to cover with oil. Cover bowl loosely with plastic wrap, then cover with a clean hand towel. Place bowl in warmed oven to proof for 1 hour. No peeking!
- Lightly dust work surface with flour. Knock down dough to release air bubbles. Roll dough out of bowl onto work surface and shape dough into an even log. Divide log into 10 pieces of dough about the same size. Keep dough covered with a hand towel while you work.
To wrap dough into a pumpkin
- Preheat oven to 170°C (77°C) for 10 minutes then turn oven off.
- Shape a piece of dough into a ball. Pinch, seal and roll the bottom on your work surface to smooth out the seal. Lay one string of butcher's twine parallel to your work surface.
- Place the dough ball in the center on top of the string. Tie the string loosely but close enough to dough without denting in dough, then rotate dough ball to the left and roll ball towards you, making sure the strings are straightened to your 9 and 3 o'clock. Tie string loosely but close enough to dough. At this point it should resemble a gift wrapped dough.
- Rotate dough ball to the left again and place strings between your 10 and 4 o'clock. Roll ball towards you and tie the string loosely. Repeat this step once more. Then tie a bow loosely in the center to seal the string. Cut loose ends if needed. You should now have 8 segments divided by your string.
- Place dough ball on a tray lined with parchment paper. Cover tray with a clean hand towel while you work to prevent dough from drying. Place each bun 2 or 3 inches apart to give it enough room to rise. Proof buns for another 30 minutes in the oven. Then remove the tray(s) from oven when proofing is done.
- Preheat oven to 350°C (177°C).
- In a small bowl, whisk together 1 egg with 1 teaspoon water. Lightly brush egg wash to cover the entire surface of each bun. Bake in oven for 20 to 25 minutes or until buns are golden brown. Cool buns on a wire rack, then remove the strings. Insert a pecan or walnut (cut in half) to the center of each bun. Serve as a side with any soup, stew or salad to your liking. You can also enjoy it plain with butter.
Tips
Homemade vs. canned pumpkin purée, which is better? Homemade purée can vary in sugar and water content. Some pumpkins have more sugar/water content and some less. This may not be a big deal but it does make a difference in your bread dough for taste and consistency. Canned pumpkin purée will give you better control of the dough since its water content is consistent and will give you the same bread results every time. Can this be made a sweet pumpkin bun? Absolutely! If you like this as a sweet bun, instead of 1 Tablespoon brown sugar, add 1/2 cup brown sugar instead. Alternatively, you can replace brown sugar with 1/4 cup sweetened condensed milk. Can I add filling? There are many ways you can add filling. Sweet and savoury are welcome. Add pumpkin pie filling, custard, nutella, or peanut butter for a sweet filling. For a more savoury filling add any type of cheese you like, cold cuts with cheese perhaps? I don’t have Bread flour. Can I use All-Purpose flour? Bread flour is ideal for a soft texture, but you can absolutely use All-Purpose flour. AP flour absorbs less liquid though, so I do recommend using 3/4 cup milk (instead of 1 cup) and add more if needed while kneading your dough.
Nutrition Facts
Soft Fluffy Pumpkin Dinner Rolls
Serving Size
1 bun
Amount per Serving
Calories
285
% Daily Value*
Fat
12
g
18
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
66
mg
22
%
Sodium
256
mg
11
%
Potassium
131
mg
4
%
Carbohydrates
36
g
12
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
8
g
16
%
Vitamin A
2279
IU
46
%
Vitamin C
1
mg
1
%
Calcium
30
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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