Soft Fluffy Pumpkin Dinner Rolls

Course: Breads & Buns

Cuisine: Canadian

Keyword: bread, fluffy, pumpkin, pumpkin spice, soft

Prep Time: 15

Cook Time: 20

Proof Time: 1 30

Total Time: 2 5

Servings: dinner rolls

Calories: 285kcal

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.

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Equipment

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

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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.

Video

Notes

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