These pumpkin shaped rolls are the perfect addition to any Holiday meal.
Greetings, my fellow bakers, let’s strap on our aprons and bake. As we enter the month of November, I want to make sure that I don’t skip over the importance of Thanksgiving and giving kindness and gratitude to our fellow man. This month we have been taking time out of our busy schedule to show our neighbors, friends, and family that we love them. My kids and I made pumpkin rolls and took them to their piano teacher. She is such a kind and loving woman we decided that she needed to know that we care about her and appreciate her sharing her talents with our family. I feel that we benefited more from the act of service than this wonderful woman.
Pumpkin Rolls are really quick and easy to make. Don’t worry if you feel like you don’t have the artistic skills. You will need a pair of kitchen scissors, Rhodes rolls, and non-stick cooking spray. Now you are ready to bake. You will need the following ingredients.
12 Rhodes Dinner or Texas rolls (thawed but still cold)
2 tablespoons butter, melted
You will need your rolls thawed but still cold. You will have less air bubbles the colder your dough is. Tip**allow dough to thaw overnight in the refrigerator in a zippered plastic bag. This will ensure that your dough will not get too warm.
Preheat oven to 350 degrees.
Shape each dinner roll into a slightly flat ball. Tip** make the ball flat like a disk, this will allow the roll to take on the shape of a pumpkin as the dough rises.
Pick up roll and cut with scissors, 6-8 cuts ½ inch deep that are evenly spaced. This will make ridges in the roll that will resemble a pumpkin. Place on a baking sheet that has been sprayed with non-stick cooking spray. Tip**I only placed 6 rolls per baking sheet. I didn’t want my rolls to touch after they had risen.
Use the handle of a wooden spoon and poke a deep hole in the middle of each pumpkin shaped roll. Cover your baking sheet with plastic wrap that has been sprayed with non-stick cooking spray.
Allow the pumpkin shaped rolls to rise until double in size. Once the rolls have risen poke a hole again into the center of each roll.
Bake at 350 degrees for 15-20 until golden brown. Remove from the oven and brush each roll with melted butter.
In the center of each roll, insert 1 whole pecan, double end inserted into the roll. This is for the stem of your pumpkin. Allow pumpkin rolls to cool.
These pumpkin Rolls will be beautiful on any table, and will make anyone’s day a little brighter. It’s always more fun to eat a roll that is shaped. I hope that your month will be full of gratitude for all that we have been blessed with. Thanks for baking with me, …. Until we bake again.
Pumpkin Shaped RollsServings: 12 | Skills: Intermediate | Prep Time: 30 min (not including thaw time) | Bake Time: 20 min
These pumpkin shaped rolls are the perfect addition to any Holiday meal.Pumpkin Shaped Rolls
12 Rhodes Yeast Dinner Rolls or 12 Rhodes Texas Rolls, thawed but still cold
2 tablespoons butter, melted
12 pecan pieces, for stems
Shape each dinner or Texas roll into a slightly flat ball.
Using scissors, make 6 to 8 cuts, equally spaced, around the outside of each ball about 1/2- inch deep.
Using the handle of a wooden spoon, poke a deep hole into the top of each pumpkin shaped roll.
Place on a sprayed baking sheet and cover with sprayed plastic wrap. Allow to rise until almost double.
Remove wrap and re-poke stem hole.
Bake at 350°F 15-20 minutes or until golden brown. Remove from oven and brush with butter. Insert pecan pieces into pumpkin rolls for stems.