These Pumpkin Yeast Rolls are so much fun to make, and they taste fabulous. I saw this technique online and adapted my basic roll dough recipe to make them. It takes a little bit of time, but the more you do it, the more skilled you will become. Be confident! I’m here to assist you with your creative pumpkin shaping.
You can make these in a bread machine or with a stand mixer with a dough hook. I add the water first, then the rest of the ingredients together and run my machine on the dough cycle for an hour and a half, which includes the first rise. If you use a mixer, combine the ingredients on medium high for a couple of minutes. Then place the dough in a loosely covered greased bowl for about an hour to rise.
After the first rise, place the dough on a floured surface. Sometimes the dough can be sticky. If it is, add a little more flour. It makes a beautiful, rich golden dough. There is 1/2 cup of pumpkin puree in the recipe, which is enough to give it the pretty color, but it isn’t enough to make it taste like pumpkin.
Divide the dough into 12 pieces. I weighed them on my scale so they would be sized evenly and they came out to be 80-84 grams each. Round them out nicely and use flour as needed. If you don’t have a scale, I highly recommend getting one. I will provide a link to the one I have at the end of this post.
You will need 3 strands of baker’s twine (or string) for each roll. I cut mine to about 12″, and had them ready ahead of time.
Tie the first piece of twine around the roll, tying a knot at the top. You don’t have to tie it tightly. The dough will rise and puff out around the twine.
Place the second piece as shown, and tie a knot again.
The third string will divide it into 6 sections. Trim the ends off as closely to the knots as you can.
Allow them to rise for about an hour. They become more pumpkiny looking as they rise.
I brushed them with an egg wash right before they went into the oven. I used a whole egg wash on my first batch, and just the egg white on my second one. Both looked pretty and shiny. Just keep in mind that the whole egg can make the roll brown faster, so keep an eye on them if you use it.
Bake at 350° for 12-15 minutes.
After they are baked, let them cool and then gently snip and pull the strings out.
I used a small, sharp knife to slightly cut into the creases to get the string out on the bottom. Place a pumpkin seed or pecan half into the top for the stem.
This is great way to jazz up your Thanksgiving dinner, and who doesn’t want to do that? I loved making these and you will, too!
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Pumpkin Yeast Rolls
- Bread machine or stand mixer
- Baker's twine or string
- Kitchen scale (optional but recommended)
- 1/2 cup water
- 4 cups all purpose flour
- 1/2 cup pumpkin puree
- 1 egg
- 1/2 cup butter, cut into pats
- 2 tsp rapid rise yeast
- 2 tsp salt
- 6 Tbsp brown sugar, packed
- egg wash
- 12 pumpkin seeds or pecan halves
- 36 12" pieces of baker's twine
- Place water, then remaining ingredients in a bread machine on dough setting for an hour and 1/2. The first rise will be included on the dough setting.
- You can also use a stand mixer with a dough hook on medium high until thoroughly mixed, about 2 minutes. After mixing, place in a lightly covered, greased bowl for at least an hour.
- After the first rise, remove dough from bread machine pan or bowl and place on a lightly floured surface.
- Divide dough into 12 balls, weighing 80-84 grams each. If you don't have a scale, then divide them as evenly as you can.
- Using the photos as a guide, loosely tie the first string around the roll and knot at the top. Then add the second and third pieces and knot them as well, trimming the ends. Repeat for the remaining 11 rolls.
- Allow to rise for about an hour and brush with an egg wash if desired.
- Bake for 12-15 minutes at 350°.
- After cooling, gently snip each string and pull them out.
- Place a pumpkin seed or pecan half in the top of each roll for the stem.