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Pumpkin-Shaped Dinner Rolls Recipe

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These Pumpkin-Shaped Dinner Rolls are a delightful seasonal treat perfect for autumn gatherings and Thanksgiving dinners. Soft, fluffy, and slightly buttery, these rolls are shaped and tied with kitchen twine to resemble miniature pumpkins, then topped with pretzel twist stems for an authentic look. Their subtly sweet flavor and unique presentation make them a charming addition to any holiday table.

Ingredients

Scale

Wet Ingredients

  • 1 ¼ cups (10 ounces) milk
  • 6 Tablespoons (3 ounces) unsalted butter, melted and cooled

Dry Ingredients

  • 1 ½ teaspoons Kosher salt
  • 2 Tablespoons granulated sugar
  • ½ cup (1.5 ounces) instant potato flakes
  • 2 ½ cups plus 1 Tablespoon (12.8 ounces) all-purpose flour
  • 2 teaspoons instant yeast

Other

  • 48 pieces of kitchen twine, each cut into 8 to 10 inch lengths
  • 6 pretzel twists, broken in half

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine the warm milk, melted and cooled butter, sugar, and instant yeast. Stir gently and let it sit for 5 minutes to activate the yeast until it becomes foamy.
  2. Add Dry Ingredients: Add the Kosher salt, instant potato flakes, and 2 ½ cups of all-purpose flour to the wet ingredients. Mix using a wooden spoon or dough hook until a rough dough forms.
  3. Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it is smooth, elastic, and slightly tacky. If the dough is too sticky, add the remaining tablespoon of flour gradually as needed.
  4. First Rise: Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for approximately 1 to 1 ½ hours, or until it doubles in size.
  5. Divide and Shape Rolls: Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 48 equal pieces. Roll each piece into a smooth ball, then gently flatten it slightly.
  6. Form Pumpkin Shapes: Tie each dough ball tightly with a piece of kitchen twine around the center to create the characteristic ridges of a pumpkin. Make sure not to tie too tight to restrict dough expansion.
  7. Second Rise: Place the tied dough balls on baking sheets lined with parchment paper, spaced about 2 inches apart. Cover them loosely with plastic wrap or a damp cloth and let them rise again for 30-45 minutes until puffy.
  8. Preheat Oven: During the second rise, preheat your oven to 375°F (190°C).
  9. Bake the Rolls: Remove the plastic wrap and bake the rolls for 15-18 minutes or until golden brown and cooked through.
  10. Add Pretzel Stems: Immediately after baking, remove the rolls from the oven and carefully insert a broken half of a pretzel twist into the center top of each roll while they’re still warm to resemble pumpkin stems.
  11. Cool and Serve: Let the rolls cool slightly on wire racks before serving. Remove the twine before eating or leave it for presentation and advise guests to remove before eating.

Notes

  • Use instant potato flakes as they help keep the rolls moist and soft.
  • If you do not have kitchen twine, you can use pre-cut cooking string or substitute with elastic bands covered with parchment paper during baking.
  • The pretzel stems add a salty contrast and a rustic look, but you can substitute with small rosemary sprigs or other edible decorations.
  • To store leftovers, keep rolls in an airtight container at room temperature for up to two days or freeze them for longer storage.
  • Reheat rolls in a warm oven or microwave before serving for best texture.

Find it online: https://amandafood.com/pumpkin-shaped-dinner-rolls-recipe/