Pumpkin-Shaped Rolls

With just a little kitchen twine and twisted pretzels for the stems, these whimsical pumpkin-shaped rolls are totally achievable at home. You can use this technique on any yeasted roll recipe, but I think ours is special. We matched the bread’s flavor with the shape, using real pumpkin puree plus sharp cheddar cheese, pungent spices and fresh herbs for a scent and flavor truly fit for fall.

Feeling a bit intimidated? We broke down the technique into super detailed directions with step-by-step pictures for the best chance of success. Just remember to properly proof the yeast and always use canned pumpkin, not homemade pumpkin puree, for the most consistent results.

Ingredients for Pumpkin-Shaped Rolls

• Active dry yeast: Be absolutely sure you’re buying active dry yeast, not instant yeast, for these pumpkin-shaped rolls. They are the two most commonly available yeasts at the grocery store and are easy to mix up.
• Canned pumpkin: Buy the best canned pumpkin at the store for the freshest flavor and most consistent quality and texture. Also, double-check the packaging to make sure you’re not buying pumpkin pie filling. That’s a completely different ingredient, packaged similarly, and it will give you totally different results.
• Spices: Bold, pungent spices add an undeniably savory flavor to our pumpkin-shaped rolls. Before heading out to the store, make sure your spice cabinet is stocked with garlic powder, onion powder, dried minced onions and cayenne pepper.
• Herbs: Fresh herbs make all the difference. Sage, rosemary, oregano and thyme create an earthy, fragrant mixture that I always associate with autumn.
• Bread flour: This type of flour has the highest protein content, meaning your rolls will have a lot of nice structure (a necessity to hold the pumpkin shape), plus achieve a nice rise and provide a chewy, bready texture.
• Cheddar cheese: Always grate your cheese fresh from the block. Pre-shredded cheese contains cellulose, an anti-caking agent that affects the texture and taste of the cheese.
• Butter: Once the rolls are done baking, you can optionally brush them with melted butter. This adds a gorgeous shine and lots of yummy flavor.
• Honey wheat braided pretzel twists: With their tan hue and curved shape, honey wheat braided pretzel twists create the perfect pumpkin stems.

Directions

Step 1: Proof the yeast

In a small bowl, dissolve the active dry yeast in the warm water. Let the yeast activate in the water until the mixture is very foamy, 5 to 10 minutes.

Editor’s Tip: Before moving on, make sure your yeast looks like the image above. If it doesn’t, your yeast was not activated properly, and the bread won’t rise and puff later on, inhibiting the pumpkin shape. Make sure the water is warmed to 110° to 115°F and the yeast isn’t expired.

Step 2: Make the dough

In a large bowl, combine the canned pumpkin, garlic powder, onion powder, dried minced onion, fresh herbs, salt, cayenne, yeast mixture and 1-1/2 cups bread flour.

Use a hand mixer or stand mixer to beat the mixture on medium speed until it’s smooth.

Step 3: Add a little more flour

Stir in enough of the remaining flour to form a soft dough. The dough will be sticky.

Editor’s Tip: If your kitchen is fairly dry, you most likely won’t need to add the entire bread flour measurement, so just add it little by little in 1/4- or 1/3-cup measurements.

Step 4: Fold in the cheese

Switch to a rubber spatula and fold in the cheese until it’s evenly dispersed.

Step 5: Knead the dough and let it rise

Turn the dough onto a floured surface, and knead until it’s smooth and elastic, six to eight minutes.

Place the dough in a greased bowl, turning once to grease the top. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place until doubled, about 1-1/2 hours.

Step 6: Divide and shape the dough

Punch down the dough to deflate the air, then turn it onto a lightly floured surface.

Use a chef’s knife or bench knife to divide the dough into 12 portions. Shape each portion into a ball, then flatten it slightly.

Editor’s Tip: To achieve consistent sizing, weigh the entire dough and divide the weight by 12. Then, weigh each portion of dough, taking away or adding dough to get the desired weight.

Step 7: Tie with kitchen string

Wrap each ball in four pieces of kitchen string, creating indentations to resemble a pumpkin. Be sure that all the knots land on the same side.

Editor’s Tip: Try to get the strings as evenly spaced as possible, but don’t worry if they’re not perfect. Most pumpkins naturally do not have completely even indentations.

Step 8: Proof the dough

Place the dough balls on greased baking sheets so the knots are facing up. Make sure the dough balls are 2 inches apart from one another.

Cover the dough balls with clean kitchen towels, and let the dough rise once more in a warm place until almost doubled, about 45 minutes.

Step 9: Bake and add the stems

Preheat the oven to 375°. Slide the trays into the oven and bake the pumpkin-shaped rolls until they’re golden brown, 15 to 20 minutes. Brush with melted butter if desired.

Remove the rolls from the pans and onto wire racks to cool to room temperature. Cut and discard the string. Before serving, insert a pretzel half into the top of each roll.

Recipe Variations

• Play around with spices: There are lots of pungent spices in here, making these rolls undeniably savory. But you can easily make these a little sweeter if desired! Omit the spices and cheese, and instead include fall spices like cinnamon, nutmeg, ground ginger and ground cloves for something cozier.
• Try another cheese: You can include a different sharp cheese, like Gouda, Gruyere or Parmesan, in these rolls.
• Sub in sweet potato puree: Can’t find canned pumpkin? Use canned sweet potato puree as a 1:1 substitution.

How to Store Pumpkin-Shaped Rolls

Once the rolls have cooled completely to room temperature, store them in an airtight container. You don’t want them to be warm when storing or they will steam and wrinkle inside the container. They can be stored at room temperature for up to two days or in the fridge for up to four.

Can you make pumpkin-shaped rolls ahead of time?

Yes, you can make the pumpkin-shaped rolls ahead of time. After shaping the dough into balls and before tying them with twine, place the balls on a parchment-lined baking sheet and cover them with two layers of storage wrap. They can be frozen for up to two months.

When you’re ready to bake them, remove the storage wrap from the dough balls and let them thaw at room temperature with a clean kitchen towel over the top. Once they start to puff and rise, wrap them in kitchen twine and bake according to the recipe.

Pumpkin-Shaped Roll Tips

Can you use this shaping technique on other yeasted roll recipes?

Yes, you can use this shaping technique on other yeasted roll recipes. If you’d rather make pumpkin-shaped rolls with regular dinner rolls, store-bought bread dough or any other rolls, feel free! Consult the new roll’s recipe for baking temperatures and times.

Why didn’t my pumpkin-shaped rolls rise?

Your pumpkin-shaped rolls may not have risen if the yeast was not proofed properly. When proofing in the first step, the yeast must be foamy before moving on, that’s how we know the yeast has activated and will help your bread rise.

How do you serve pumpkin-shaped rolls?

Serve pumpkin-shaped rolls warm from the oven with quality butter nearby. I love serving these with dip recipes for a crowd at Thanksgiving or when I have friends over for a fall gathering. They also look super cute on a Halloween charcuterie board or a Thanksgiving charcuterie board.