Pumpkin Shaped Dinner Rolls
These soft, fluffy pumpkin-shaped dinner rolls are perfect for fall or holiday gatherings. Slightly sweet and golden brown, they feature a tender, buttery crumb and a fun, festive shape — complete with stems for a playful touch at the table.
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Servings: 8 people
Calories: 287kcal
Equipment
- Large Mixing Bowl
- Wooden Spoon or Spatula
- Butchers Twine
Ingredients
- 1 tbsp Honey
- 1 c Milk (warm)
- 2½ tsp Active Dry Yeast
- 2 tsp Salt
- ⅓ c Sugar
- 3-3½ c Flour
- 4 tbsp Butter (room temp)
- 1 whole Egg (whisked)
- 1 tsp Olive Oil
- 4 halved Pecans (length wise)
Instructions
- Activate Yeast. Add 1 tbsp Honey to a bowl, pour over 1 c Milk (warm), and sprinkle in 2½ tsp Active Dry Yeast, 2 tsp Salt, and ⅓ c Sugar over the top. Let sit for 5 minutes until foamy.
- Mix Dough. Add 3-3½ c Flour, 4 tbsp Butter, and 1 whole Egg (whisked). Mix until well combined. Add 1 tsp Olive Oil to the bottom of the bowl to keep dough from sticking. Cover and let dough rise for 1 hour. [1]
- Prepare Pumpkins. Preheat oven to 350 °F. Divide dough into 8 portions and roll each into a ball. Tie loosely with 4 pieces of butcher’s twine to create a pumpkin shape. Let rise for 15–20 minutes. [2]
- Bake. Bake at 350 °F for 15–30 minutes until golden. Let cool 10–15 minutes, then carefully remove twine. Insert pecan (cut in half length wise) in the center of each roll as a stem. [3]
Notes
- Do not overmix dough
- Soak twine in olive oil to prevent sticking. Tie the twine loosely around the rolls.
- Serve warm with butter, honey drizzle, or garlic-herb butter.
Nutrition
Serving: 1roll | Calories: 287kcal | Carbohydrates: 36g | Protein: 10g | Fat: 11.5g | Saturated Fat: 6.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.5g | Cholesterol: 30mg | Sodium: 225mg | Potassium: 90mg | Fiber: 1.5g | Sugar: 4.5g | Vitamin A: 75IU | Calcium: 60mg | Iron: 0.6mg