Pumpkin Dinner Rolls

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These pumpkin shaped dinner rolls are soft, buttery, and full of cozy pumpkin flavor. They’re easy to shape using baker’s twine and bake up golden brown with the prettiest pumpkin ridges. Perfect for Thanksgiving or any fall gathering, they’re a simple, savory side that looks as beautiful as it tastes.

Prep Time15

Cook Time10

Total Time2 25

Course: Appetizer

Cuisine: American

Servings: servings

Author: Eden

Cost: $20

Ingredients

1 tbsp active dry yeast
3/4 cup warm water
3/4 cup pumpkin puree
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp red pepper flakes
3 cups bread flour
2 cups cheddar cheese shredded
1/4 cup melted unsalted butter extra for brushing the rolls after too
12 small braided pretzels

Instructions

Combine the active dry yeast with warm water and let stand 5–10 minutes until foamy. (If using instant yeast, skip this step and add it with the flour.)
In a large bowl or the bowl of a stand mixer, add pumpkin purée, garlic powder, onion powder, salt, red pepper flakes.
Pour in the yeast mixture (or warm water if using instant yeast).
Add half of the flour and mix on low until a shaggy dough forms, scraping the sides of the bowl as needed.
Add remaining flour a little at a time until the dough is soft and slightly tacky but clearing the bowl.
Mix in the shredded cheddar until evenly distributed.
Knead 5 minutes (stand mixer on low to medium-low or by hand on a lightly floured work surface) until you have a smooth, elastic dough.
Place the dough in a lightly greased bowl, cover, and let rise at room temperature until doubled, 60–90 minutes.
Line two baking sheets with parchment. Cut baker’s twine into 48 pieces (4 per roll), about 10–12 inches each. Lightly oil the twine to prevent sticking (optional but helpful).
Punch down the dough and divide into 12 equal pieces.
Shape each piece into a smooth ball.
Lay four twine pieces in a star or plus pattern on the parchment. Set one dough ball in the center. Tie each piece gently over the top to create 8 segments. Do not tie tight; leave space for the second rise. Repeat with remaining dough.
Cover the shaped rolls with a tea towel and let rise until puffy, 35–45 minutes. Near the end of the rising time, preheat the oven to 350°F.
Optional for color: brush tops lightly with egg wash.
Bake 10-15 minutes until golden brown.
Cool 10 minutes on the pan.
Snip and remove the twine. Insert a pretzel twist half into the center for the stem. Then brush tops with melted butter.
Serve warm. For later, rewarm briefly in a low oven and brush with more melted butter.

Notes

Make Ahead: After kneading, refrigerate the dough in an airtight container overnight. Let it rest at room temperature for about 30 minutes before shaping. The second rise may take a little longer since the dough will be cool.
Twine Tip: Lightly oil the baker’s twine so it’s easy to remove after baking. Tie gently so the dough can rise freely.
Reheating: Warm leftover rolls in a 300°F oven, then brush with melted butter to refresh.

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