Pumpkin Shaped Dinner Rolls: Chef John's Recipe
Festive & Delicious Holiday Bread Baking.
Impress guests this Thanksgiving with Chef John's buttery, sweet pumpkin shaped dinner rolls. Perfect for any special meal.
Why You'll Absolutely Adore These Pumpkin Shaped Dinner Rolls
- •They're just so darn cute! Seriously, they're a showstopper on any holiday table.
- •The flavor is divine—subtly sweet, perfectly spiced, and wonderfully comforting.
- •The texture is heavenly: soft, fluffy, and tender, just like a perfect dinner roll should be.
- •They make your kitchen smell like autumn bliss, filling your home with warmth.
- •It's a fun and creative baking project, perfect for a cozy afternoon.
- •They're versatile! Great with savory meals or a smear of butter and jam for breakfast.
My goodness, these rolls are divine! They're so beautiful, I almost didn't want to eat them... almost! The flavor is incredible—subtly sweet, perfectly spiced, and melt-in-your-mouth soft. They were the star of our holiday meal. Thank you for this absolutely delightful recipe!
Essential Ingredient Guide
- Active Dry Yeast: Make sure your yeast is fresh! If it doesn't foam after 5-10 minutes with warm milk and sugar, it's likely dead. You'll need to start with new yeast. Warm water (105-115°F) is key – too hot will kill it, too cold won't activate it.
- Pumpkin Puree: Always use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling has added sugars and spices that will throw off the recipe's balance. It adds moisture, flavor, and that lovely orange hue!
- All-Purpose Flour: The amount of flour can vary slightly depending on humidity and how much pumpkin puree you use. Add it gradually until the dough is smooth and elastic but still slightly tacky. Resist the urge to add too much flour, or your rolls will be dry.
- Pumpkin Pie Spice: This mix of cinnamon, nutmeg, ginger, and cloves gives these rolls that quintessential autumn flavor. You can adjust the amount to your preference, or even add a pinch of extra cinnamon if you love that warmth.
- Unwaxed Kitchen Twine: This is crucial for creating the pumpkin shape. Make sure it's unwaxed and food-safe. Don't tie it too tightly; you need to leave room for the rolls to expand as they rise and bake, otherwise, the string will cut into them.
Complete Cooking Process
- Proof your yeast in warm milk and sugar until bubbly.
- Add pumpkin puree, egg, melted butter, salt, and pumpkin pie spice.
- Gradually incorporate flour until a soft, shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover, and let rise in a warm spot until doubled (1 to 1.5 hours).
- Gently punch down the risen dough and divide into 12-16 equal pieces.
- Roll each piece into a smooth ball.
- Wrap each ball loosely with kitchen twine to create 6-8 segments.
- Place shaped rolls on parchment-lined baking sheets, cover, and let rise until puffy (30-45 minutes).
- Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes until golden brown.
- Remove from oven, snip and remove twine carefully.
- Brush with melted butter-maple glaze (optional).
- Insert cinnamon stick pieces or pecan halves for 'stems'.
Common Questions About These Rolls
→Can I make these rolls ahead of time?
Yes, you can! After the first rise (step 4), punch down the dough, shape the rolls, and place them on baking sheets. Instead of the second rise, cover tightly with plastic wrap and refrigerate overnight (up to 24 hours). The next day, let them come to room temperature and rise for 1-2 hours until puffy before baking.
→What if my rolls aren't very orange?
The color can vary based on your pumpkin puree. If you want a more vibrant orange, you can add a tiny drop of orange food coloring to the dough, but honestly, their charm is in the shape and taste, not just the intense color!
→What can I use if I don't have kitchen twine?
If you don't have kitchen twine, you can try creating the indents with the back of a knife or a chopstick just before the second rise and again before baking. It won't be as defined, but it will still give a lovely segmented look. Another trick is to use dental floss, just make sure it's unflavored and unwaxed!
→My dough isn't rising, what went wrong?
The most common culprit is inactive yeast or incorrect milk temperature. Ensure your yeast is fresh and the milk is between 105-115°F (40-46°C). A warm, draft-free spot is also important for rising. Sometimes, it just needs a little more time!
Pumpkin Shaped Dinner Rolls: Chef John's Recipe
Imagine the gasps of delight when these adorable, buttery pumpkin shaped dinner rolls grace your holiday table! Inspired by Chef John's ingenious technique, these sweet, fluffy rolls are not just a treat for the taste buds but also a feast for the eyes. Perfectly golden, subtly spiced, and wonderfully soft, they're the ultimate festive addition to any special meal, from Thanksgiving to a cozy autumn dinner.
Timing
Prep Time
30 minutes
Cook Time
20-25 minutes
Total Time
2 hours 45 minutes
Recipe Details
Ingredients
For the Dough
- 011 cup warm milk (105-115°F / 40-46°C)
- 021/4 cup granulated sugar
- 032 1/4 teaspoons active dry yeast (1 packet)
- 041/2 cup pumpkin puree (not pie filling)
- 051 large egg, room temperature
- 061/4 cup unsalted butter, melted and cooled, plus more for brushing
- 071 teaspoon salt
- 081 teaspoon pumpkin pie spice
- 093 1/2 - 4 cups all-purpose flour, divided
For the Glaze (optional)
- 012 tablespoons unsalted butter, melted
- 021 tablespoon maple syrup or honey
For Decoration
- 01Cinnamon sticks or pecan halves (for 'stems')
Instructions
In a large bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy. This means your yeast is active! If it doesn't foam, your yeast might be expired, or the milk wasn't the right temperature. Try again!
Stir in the pumpkin puree, egg, melted butter, salt, and pumpkin pie spice into the yeast mixture. Mix well.
Gradually add 3 1/2 cups of flour, one cup at a time, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, adding more flour a tablespoon at a time if needed, until the dough is smooth and elastic. It should spring back when lightly poked.
Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size. This is the first rise, sometimes called the 'bulk fermentation'.
Once doubled, gently punch down the dough to release the air. Divide the dough into 12-16 equal pieces. Roll each piece into a smooth ball. Line two baking sheets with parchment paper.
To shape the pumpkins: Use a piece of kitchen twine (unwaxed, food-safe) about 12-15 inches long. Tie it loosely around each dough ball, creating 6-8 segments like a pumpkin. Don't tie it too tightly, as the dough will expand. Place the shaped rolls on the prepared baking sheets, leaving space between them.
Cover the rolls loosely with plastic wrap or a towel and let rise again in a warm place for 30-45 minutes, or until puffy. While they rise, preheat your oven to 375°F (190°C).
Bake for 20-25 minutes, or until golden brown and cooked through. The internal temperature should be around 200-210°F (93-99°C). Rotate the baking sheets halfway through for even baking.
Carefully remove the rolls from the oven. While still warm, snip and remove the kitchen twine. Be gentle, you don't want to tear your beautiful rolls! If desired, brush with the melted butter and maple syrup glaze.
Place a small piece of cinnamon stick or a pecan half in the center of each roll to create a 'stem'. Serve warm and enjoy the smiles!
Notes & Tips
- 1If you prefer a less sweet roll, you can reduce the sugar to 2 tablespoons.
- 2No pumpkin pie spice? Use 3/4 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and a tiny pinch of cloves.
- 3To make these extra buttery, brush with melted butter right after they come out of the oven, before adding the 'stems'.
- 4A small piece of pretzel stick also works beautifully as a 'stem' for a different look.
Tools You'll Need
- •Ensure your yeast is active by proofing it first; it should get bubbly!
- •Don't add too much flour; a slightly tacky dough yields softer rolls.
- •Be gentle when punching down the dough; you want to deflate it, not destroy it.
- •Tie the twine loosely around the dough balls to allow for expansion during rising and baking.
- •Remove the twine carefully while the rolls are still warm to avoid tearing the crust.