Pumpkin Shaped Bread Rolls - How To Recipe And Tutorial
These beautifully soft and tasty pumpkin-shaped bread rolls are the perfect centerpiece for any Fall, Autumn, Halloween, or Thanksgiving table. Here Mother Of Grom shows your how to create your very own with this simple but delicious white bread recipe and tutorial.
The Great British Bake off has been back on our screens ....
(Goodbye waistline) and I made a promise to the kids that i'd make a treat every week to tie in with what theme they set for the bakers. This week is bread week - find me a better week I DARE YOU!
So instead of handing my boys a loaf each, I thought it best I downsize a little to a deliciously warm 'straight from the oven' bread roll, but I didn't stop there... I made it Halloweeny! (Yes the Halloweenaholic is in full swing in our house.)
When dinner rolls become homemade pumpkin rolls
I used a basic white dough bread recipe, some cooking twine, and a pumpkin seed to create these adorable little rolls perfect for serving with any fall / autumnal meal. Great for an Autumn/Halloween buffet centerpiece and lovely for lunchboxes too...
If they make it to the next day and that's never going to happen in this house!
Ingredients for your new favourite dinner roll recipe
- 500g strong white flour, plus extra for dusting
- 2 x 7g sachets fast-action dried yeast
- 2 x tsp of salt
- 2 x tsp caster sugar
- Vegan unsalted butter
- Pumpkin seeds (one for each roll)
Also you will need a baking tray, parchment paper, mixer, measuring jug and cooking twine.
1. Sift your strong white flour and 2 tsp of salt into a large mixing bowl, then stir in the two sachets of yeast and 2 tsp of caster sugar, making sure the ingredients are mixed well together.
2. Make a hole in the middle of your flour mixture and gradually add 300ml lukewarm water. Mix together to form a soft dough.
3. Sprinkle a little flour onto a clean work surface and tip the dough out onto it and knead for 8-10 minutes.
4. Divide your mixture into 6-8 balls depending on what size you would like them. (The less the bigger)
5. Take your cooking twine and cut a long piece. Find the halfway point. and lay it over the top of your ball of dough, hold in place with your finger and flip the dough ball over.
6. Bring the two pieces of string together and cross them over to make a cross on the bottom of the dough ball.
7. Turn over again and do the same thing until the ball is divided into 8 equal sections.
8. Tie your string together at the top of your dough ball and snip with a scissors.
Place your twined ball on top of some parchment paper on a baking tray and repeat the process with your other balls.
9. Cover with greased cling film or a damp tea towel in a warm place to prove for 40 minutes. Pop your oven to preheat on gas 7, 220°C, fan 200°C.
10. Bake the rolls for 18-20 mins until golden brown.
When they come out of the oven I give them a gentle brush with some melted vegan butter as I find this gives them a nice finish.
11. Leave them cool slightly and now you can snip away your twining - being mindful to remove it all. Then just pop a pumpkin seed on top for your pumpkin stalk.
12. You can also try this with a round loaf like the one I baked below. I didn't divide my dough, just did the same twining technique on a large ball.
Left to prove like you would a loaf, and pop in the oven the same way. Below is a seeded wholemeal loaf with some celery for the stalk.
Don't forget to tag me in any of your MoG baking/cooking/crafts over on Instragram @motherofgrom
Happy Fall y'all!