Autumn is truly a magical season, and one of the best things about it is the abundance of pumpkin! From lattes to pies, there are so many tasty treats to enjoy.
Today, I’m excited to share a delightful recipe that not only looks like a cute pumpkin but is also filled with the goodness of pumpkin.
These rolls are soft, fluffy, and their vibrant yellow color comes from the pumpkin puree used in the recipe.

Let’s get baking!

Pro Tips for Perfect Pumpkin Rolls

1. Cook and Cool the Pumpkin:
   Start by cooking your pumpkin and letting it cool completely before adding it to the flour. This step ensures the dough comes together smoothly.
2. Give It Time to Rise:
   Allow your dough to rest and rise for about 1.5 hours in a warm room. This will help develop the perfect texture!
3. Shape Carefully:
   When shaping the rolls, be gentle with the string. Tie it around the rolls, but don’t pull too tightly. It should rest on the surface without cutting into the dough.
4. Second Rise:
   After shaping, let the rolls rise for about 30 minutes. This brief period will allow the dough to expand around the strings, creating that charming pumpkin shape.
5. Remove the String Promptly:
   Once baked, carefully remove the string right away—just be cautious not to burn your hands!
6. Add a Stem:
   For the finishing touch, use almond slivers or pumpkin seeds as stems. Simply insert one into each baked roll for a cute detail.

Why You’ll Love This Recipe

Not only does this recipe look impressive, but it’s also really easy to make! Whether you’re hosting a fall gathering or just want to enjoy a cozy treat at home, these pumpkin rolls are sure to delight friends and family alike. So, roll up your sleeves and embrace the spirit of autumn with these adorable, tasty pumpkin rolls! Enjoy!

Pumpkin Rolls

Ingredients

Pumpkin puree
300g squash, diced uncooked
50ml Water
1.5ml Salt

Dough
450g Flour, white all purpose
5ml Salt
7.5ml Dry Yeast (1 Packet)
15ml Honey
150ml Water, Luke warm

Directions

Pumpkin Puree:

In a medium size pot bring the pumpkin, water and salt to a boil. Boil for 5 minutes or until the pumpkin is soft. Puree the pumpkin and leave to cool. Weigh the pumpkin again, the final measure should be 220g.

Making the dough:

Mix the flour, salt, and yeast in a bowl. In a separate bowl, combine the pumpkin puree, honey, and water. Now, mix the pumpkin mixture into the flour mixture. Using a stand mixer, knead the dough for about 10 minutes.

If you are not using a mixer, knead the dough by hand on a floured surface for 10-15 minutes. The dough should be elastic when a piece is pinched and pulled. Place the dough in a lightly oiled bowl and cover it with cling wrap. Allow the dough to rise for 1.5 hours in a warm room.

Once the dough has risen, remove it and shape it into a ball on a lightly floured surface. Then, divide the dough into 8 equal pieces and shape each piece into a round roll.

Forming the rolls

Cut off a long piece of string for each roll and find the middle. Place the middle of the string on the dough bun and flip the bun over with the string. Pull the two pieces of string together and cross them over to create a cross on the underside of the bun. Turn the bun over and repeat the steps until the bun is divided into 6 or 8 equal sections. Tie the last piece with a knot and cut off any excess string. Complete all the steps for all of the buns.

When shaping the buns, be gentle with the string. Tie it around the rolls, but don’t pull too tightly; it should rest on the surface without cutting into the dough.

Transfer the completed buns to a greased baking tray and cover them loosely with oiled cling wrap. Allow the buns to rise for 30 minutes in a warm room. Towards the end of the rising time, preheat the oven to 170˚C.

Bake the buns for 15 minutes. Once baked, allow them to cool for a minute or two, then cut open the strings and carefully remove the strings without damaging the buns. For the finishing touch, use almond slivers or pumpkin seeds as stems. Simply insert one into each baked roll for a cute detail.

Once completely cooled, store these buns in an airtight container at room temperature.

Enjoy!

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