These cute pumpkin rolls are a festive fall favorite in my household and are definitely worth the extra effort. If you don't have pumpkin on hand, try using sweet potato. —Veronica Fay, Knoxville, Tennessee
Pumpkin-Shaped Rolls
Updated on Aug. 02, 2024
Pumpkin-Shaped Rolls
Prep Time
1 hour
Cook Time
15 min
Yield
1 dozen
Ingredients
- 1 tablespoon active dry yeast
- 3/4 cup warm water (110° to 115°)
- 3/4 cup canned pumpkin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 tablespoons dried minced onion
- 1-1/2 teaspoons each minced fresh oregano, sage, rosemary and thyme
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2-3/4 to 3-1/4 cups bread flour
- 2 cups shredded sharp cheddar cheese
- 1/4 cup butter, melted, optional
- 6 honey wheat braided pretzel twists, halved
Directions
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, garlic powder, onion powder, minced onion, fresh herbs, salt, cayenne, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in cheese.
- Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch down dough; turn onto a lightly floured surface. Divide and shape into 12 balls; flatten slightly. Wrap each ball in 4 pieces of kitchen string, creating indentations to resemble a pumpkin. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes.
- Preheat oven to 375°. Bake until golden brown, 15-20 minutes. If desired, brush with melted butter. Remove from pans to wire racks to cool. Cut and discard string. Before serving, insert pretzel halves in top of each roll.
Nutrition Facts
1 roll: 211 calories, 7g fat (4g saturated fat), 19mg cholesterol, 348mg sodium, 28g carbohydrate (1g sugars, 2g fiber), 9g protein.
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