Soft Fluffy Pumpkin Dinner Rolls (Shaped Like Pumpkins!) -

Soft Fluffy Pumpkin Dinner Rolls (Shaped Like Pumpkins!)

Course: Breads & Buns

Cuisine: American, 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

These Soft Fluffy Pumpkin Dinner Rolls are made with pumpkin purée and shaped using a simple twine trick.

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US Customary - Metric

Equipment

Ingredients

For the dough

3½ cups bread flour spooned & levelled
1 Tablespoon brown sugar
2¼ teaspoon instant yeast 1 envelope
1 teaspoon pumpkin spice
1 teaspoon salt
½ cup canned pumpkin purée
¼ cup unsalted butter softened to room temperature
1 large egg room temperature
½ cup heavy cream
½ cup water

For the egg wash and decoration

1 large egg
1 teaspoon water
10 large pecans or walnuts cut in half for the stems

Tools needed

10 strings butcher's twine cut to 40-inch lengths

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Instructions

Prep and Mix the Dough: Preheat the oven to its lowest setting (usually 170°F / 77°C) for 10 minutes, then turn the oven off. In the bowl of a stand mixer, whisk together the bread flour, brown sugar, instant yeast, pumpkin spice, and salt. Make a well in the center. Add the pumpkin purée, room-temperature butter, and the egg.
Add Warm Liquid and Knead: In a microwave-safe container, mix the heavy cream and water. Heat for 30 seconds until it reaches 110°F (43°C). (Do not exceed 115°F or you will kill the yeast!) Pour the warm liquid into the bowl. Attach the dough hook and mix on low to combine, then increase to medium-low and knead for 10 minutes until the dough is smooth and no longer sticky.
The First Rise: Grease a large bowl with 1 teaspoon of oil. Shape the dough into a tight ball, place it in the bowl, and roll it to coat in the oil. Cover loosely with plastic wrap and a clean hand towel. Place the bowl in the warmed, turned-off oven to proof for 1 hour. (No peeking!)
Portion the Dough: Turn the oven back to 170°F (77°C) for 10 minutes, then turn off. Punch down the risen dough and turn it out onto a lightly floured surface. Shape it into an even log, then cut it into 10 equal pieces. Keep the dough covered with a towel while working.
The Twine Trick: Pinch and roll one piece of dough into a perfectly smooth ball. Lay one 40-inch string of butcher's twine flat on your counter. Place the dough ball in the center. Bring the ends up and tie them loosely across the top. Rotate the string 45 degrees clockwise, flip the dough over, and cross the string again, repeating until you have 8 evenly spaced segments. Tie a loose bow to secure it and trim the ends. (Do not tie tightly; the dough needs room to expand!) Repeat with all 10 rolls.
Second Rise: Place the tied dough balls onto a parchment-lined baking tray, spaced 2 inches apart. Cover with a towel and place back into the warmed oven for a second proof of 30 minutes, or until doubled in size. Remove the tray from the oven.
Glaze and Bake: Preheat the oven to 350°F (177°C). Whisk 1 egg with 1 teaspoon of water. Brush the egg wash over the entire surface of each bun. Bake on the middle rack for 20 to 25 minutes until golden brown. Let cool completely on a wire rack, then carefully snip and remove all the twine. Press a pecan or walnut half into the top center of each bun to create a stem. Serve warm!

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Notes

Homemade vs. Canned Pumpkin: Always use canned pumpkin purée for baking! Homemade pumpkin purée holds vastly different amounts of water and sugar depending on the pumpkin you buy. Canned purée has a perfectly consistent moisture level, guaranteeing your dough turns out perfectly every single time.

I don’t have Bread flour. Can I use All-Purpose flour?

Bread flour is ideal because its higher protein content gives the yeast dough that perfect, chewy, fluffy texture. However, you can absolutely use standard All-Purpose flour! Because AP flour absorbs slightly less liquid than bread flour, I recommend reducing your heavy cream/water mixture to ¾ cup total, adding a splash more only if the dough feels too dry while kneading.

How do I make a foolproof yeast dough?

Temperature is everything! Always make sure your eggs and butter are completely at room temperature before starting so they blend smoothly. Second, always use a food thermometer to check your liquid (the cream/water mix). It must be between 105°F and 115°F to wake up the yeast. Anything hotter than 115°F will kill the yeast cells, and your dough will never rise!

What should I do with leftover dinner rolls?

If you have leftover rolls that are starting to go slightly stale after a few days, do not throw them away! Chop them up and use them to make a rich, spiced bread pudding!

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