Pumpkin Shaped Bread Rolls
These rolls are so fun for Thanksgiving!
Ingredients
- 1 batch one-hour dinner rolls, (see note for recipe link)
- cashews, almonds, or sesame crackers , for stems
Instructions
- 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.
- Place plastic wrap over dough and let rise in warm place for 20 minutes. Preheat oven to 400°F. 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.
- Place bread balls in oven. Bake about 15-20 minutes until golden brown and inside is fully cooked.
- 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.
Notes
I used this one-hour dinner roll recipe, but you can use almost any bread roll recipe. If you use the one-hour bread rolls recipe follow it through step 2. After step 2, follow my steps.
Serving: 1roll, Calories: 194kcal, Carbohydrates: 34.8g, Protein: 5.5g, Fat: 3.4g, Saturated Fat: 1.5g, Sodium: 202.7mg, Fiber: 1.4g, Sugar: 2.3g, NET CARBS: 33
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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