Pumpkin-Shaped Bread Rolls
Soft, golden bread rolls shaped like little pumpkins, brushed with egg wash for a shiny crust. A fun and festive bake that's perfect for fall gatherings or a cozy weekend project.
- Total time
- 150 min
- Servings
- 8
- Calories
- 320
- Protein
- 8g
Ingredients
- 3.5 cups all-purpose flour
- 2.25 teaspoons instant yeast
- ¼ cup sugar
- 1.5 teaspoons salt
- 1 cup milk
- ¼ cup unsalted butter
- 1 large egg
- 1 large egg yolk
Instructions
- 1
Warm the 1 cup milk and 0.25 cup butter together until butter melts and mixture is lukewarm (about 110°F). In a large bowl, combine 3.5 cups flour, 2.25 tsp yeast, 0.25 cup sugar, and 1.5 tsp salt.
- 2
Add the milk mixture, 1 egg, and 1 egg yolk to the dry ingredients. Stir until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
- 3
Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1-1.5 hours. Punch down and divide into 8 equal pieces.
- 4
Shape each piece into a ball. For each ball, make 4-5 deep cuts from the top center down the sides, leaving the center intact, to create pumpkin ridges.
- 5
Place rolls on a parchment-lined baking sheet, cover, and let rise again until puffy, about 30-40 minutes. Meanwhile, preheat oven to 375°F.
- 6
Whisk the remaining egg with 1 tbsp water and brush over the rolls. Bake for 18-20 minutes until deep golden brown and hollow-sounding when tapped. Cool on a wire rack.
Tools you’ll need
- large mixing bowl
- baking sheet
- parchment paper
- pastry brush
- wire rack
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