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pumpkin milk bread rolls

Pumpkin milk bread rolls

These pumpkin milk bread rolls take a classic milk bread recipe and add pumpkin puree for the perfect fluffy fall bread rolls. They're shaped to look like miniature pumpkins so they'll be the cutest rolls at your Thanksgiving dinner! Pair them with homemade maple cinnamon butter for the perfect fall treat.
5 from 1 vote
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Prep Time 1 hr
Cook Time 15 mins
Rest Time 1 hr 30 mins
Course Appetizer, Breakfast, Side Dish
Cuisine American
Servings 12 rolls

Equipment

  • Large mixing bowl
  • Baking sheet
  • Butcher's string (at least 24 feet)

Ingredients
  

Tangzhong

  • 3 tbsp (23g) bread flour
  • 1/4 cup (60g) water
  • 1/4 cup (60g) milk

Bread dough

  • 1/4 cup (60g) milk
  • 2 tsp (7g) instant or active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 2 1/2 cups (325g) bread flour
  • 1 tsp salt
  • 1/2 cup (115g) canned pumpkin puree
  • 1 egg
  • 1/2 cup tangzhong (see above)
  • 2 tbsp (30g) unsalted butter, softened
  • 2 tbsp milk or heavy cream, for brushing
  • 2 tbsp oil, for greasing
  • 12 almonds, for the pumpkin stems

Maple cinnamon butter

  • 6 tbsp unsalted butter, softened
  • 1 1/2 tbsp maple syrup
  • 3/4 tsp cinnamon

Instructions
 

Make the tangzhong

  • In small skillet or pot, whisk together flour, milk, and water until smooth. Bring to simmer over medium-low heat, whisking frequently, until mixture has thickened but is still pourable. It should take 5 – 10 minutes. Your whisk should leave a mark when dragged along the bottom of the pan.
  • Pour into a bowl and cover surface with plastic wrap to prevent a film from forming, and allow to cool to room temperature.

Make dough

  • Mix together yeast, warm milk, and sugar and set aside for 5 minutes. The milk should feel comfortably warm to the touch, but not hot, otherwise it will kill your yeast.
  • In a large bowl, mix together the flour, and salt. Add the pumpkin puree, egg, tangzhong, and milk mixture. If using a stand mixer, mix on medium speed using a dough hook attachment until the dough comes together.
  • Add the softened butter and mix on medium – high speed until the dough pulls away from the sides of the bowl, and when the dough is smooth and passes the window pane test. This can take 15 - 20 minutes and at first the dough will be quite wet and slack.
  • Shape into a ball and place into a lightly greased mixing bowl. Cover with plastic wrap and let rise for 40 – 60 minutes until roughly doubled in size.

Assemble the rolls

  • Cut 12 pieces of butcher's twine, each 2 feet long. Line 2 baking sheets with parchment paper
  • Punch down the dough and turn out onto a floured countertop. Divide into 12 equal pieces (61g each)
  • To shape the rolls, dip each piece of butcher's twine into oil, squeezing out any excess. Place the roll in the middle of the string, then bring up both ends and twist over the roll as though you are going to tie a bow. Angle the string, then wrap around the bottom of the roll and bring back up and around. The string should now divide the roll into 6 equal sections. Tie into a knot and cut off any extra ends. Do not tie the string tightly, as the rolls will expand Refer to the picture above for a visual aid
  • Place each roll on the baking sheet, space 2 inches apart. Let proof for another 30 minutes until puffy. Towards the end of the proof, preheat the oven to 350°F
  • Brush the tops of each roll with milk. Place in the middle rack of the oven and bake for 15 - 18 minutes until golden brown and they make a hollow noise when tapped
  • Remove from the oven and let cool until they're comfortable to touch. Gently peel off the string while the rolls are still warm
  • Press an almond into the center top of each roll to create the stem

Make the maple cinnamon butter

  • Add the softened butter, maple syrup, and cinnamon to a bowl. Mix together with a spatula until evenly combined
Keyword bread rolls, milk bread, pumpkin