Pumpkin Shaped Rolls
Aren’t these cute?
Even though I’ve already decided on a dinner bread roll recipe for Thanksgiving, I thought I’d play around with the presentation by trying to make pumpkin shaped ones. It’s easy to do and they end up looking so festive.
You can do this with almost any bread roll recipe. You could also choose from a variety of items to use as “stems” for the pumpkins. I used these sesame sticks that are found in some of those trail mix packs. You can also use cashews, almonds, certain kinds of crackers, etc.
When your bread roll recipe reaches the stage to form balls, form the balls and then use a sharp knife to cut wedges. You want these to be deep cuts as the dough still has one final rest and rise. Basically cut pieces into the ball, but leave enough in the middle so it is still one ball.
Then let the dough have its final rise, placing a plastic wrap on top. Brush some egg wash before baking and you’ll have pretty shiny pumpkin shaped rolls.
Pumpkin Shaped Bread Rolls
I used this one hour dinner roll recipe. You can use almost any bread roll recipe. If you use the one hour bread rolls, follow through step 2. After step 2, follow my steps.
Cashews, almonds, sesame crackers for stems
1 egg for egg wash
1. After dough has risen to double the size,divide into 12 sections. Roll one section in between your palms to form a smooth ball. Take a shape knife and cut wedges all the way through dough, almost like slices on a pizza pie. However, leave enough space in the middle so the ball is still one piece. Set aside on baking pan lined with parchment paper. Repeat with remaining dough, spacing about 2 inches apart.
2. Place plastic wrap over dough and let rise in warm place for 20 minutes. Preheat oven to 400 degrees. While dough is rising, whisk an egg into a small bowl. After dough is done rising, brush tops and sides of pumpkin dough balls with egg wash.
3. Place bread balls in oven. Bake about 15-20 minutes until golden brown and inside is fully cooked.
4. Let breads cool. Once they have finished cooling, use a sharp knife to cut a small slit in the tops of the breads and gently push the "stems" in.
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