You don’t normally see pumpkin rolls or bread in bakery, so this is the perfect opportunity for you to try to make them at home. This pumpkin bread is the softest and fluffiest not to mention the cutest bread ever. Look at how gorgeous these mini bread. They’re shape like mini pumpkins which makes these a perfect Fall bread to serve for dinner or even better on Thanksgiving. It has a nice subtle pumpkin flavor from pumpkin purée and the same creamy soft texture bread like any of my homemade dough which was made using my “All-Around Bread Dough” recipe. I used the same base and adjusted a bit to introduce the pumpkin flavor making it even more richer with delicious. You can eat this bread on its own, make it with filling or make it plain, either way is amazing.
I made the bread plain with no stuffing inside because I like to fully appreciate the pumpkin flavor of the bread, and I find that plain goes will with almost anything especially for savory dishes. Feel free to fill it up with fruit jam to give it a nice additional flavor.
This is a small batch recipe, as always I like making it small so that I don’t have to worry about leftover. This makes 6 pieces which I think is a decent portion that could serve 3 -4 people assuming that it will be serve with something else.
The bread dough is really simple to make as you can see from the video. The one on the video is my All-around Bread Dough recipe, and added pumpkin puree, Aside from that, the process is the same. The dough is quite sticky but manageable enough to roll into balls and shape into disk to make the pumpkin look. The stem of the pumpkin bread was made using pecan, just a small piece to give the bread the complete pumpkin look. I created cut around the disk to give a curve indent look. Then final touch is a brush of egg wash on top to give a glossy nice finish when baked.
Let me show you how I made it. Let’s started.
Here’s How You Are Going to Make The Bread Dough
Let me give you a quick summary on how you are going to tackle this. Don’t worry, it’s not difficult at all. You can even make this without using a bread machine or stand mixer. First thing first, activate the yeast for about 10 minutes to get the yeast activated. I added it in warm milk (110F) and added sugar in it. Temperature is very important in activating the yeast, make it too hot or cold and the yeast will not activate properly. If you do not have a kitchen thermometer, microwave the tap water for about 15 – 20 seconds, that should do the trick. If you are using a water from refrigerator make it about 25 seconds and then just touch it to make sure its not too hot or cold. Second, add the wet ingredients one at a time, beaten egg, oil, honey and pumpkin puree. Third, add the dry ingredients in 2 batches, you can divide it in half it doesn’t have to be exact. You need to add it in 2 batches so that it is easier to mix. Mix until well combined. Transfer into a well floured form into a ball. The dough is slightly sticky, but you should have a clean bowl after kneading and mixing it. Clean bowl means that you are on the track for the consistency of the dough. If your dough gets too sticky, add 1 tbsp of flour at a time until you get a clean bowl and the dough forms. But don’t over do it as adding too much flour can make the bread heavy and dense. Final dough should be slightly sticky but manageable and shapeable. The dough is done, Congratulations! Let it sit for 30 minutes in warm place and then take it out divide and shape it into a pumpkin look. Simply shape each piece into a ball, flatten it into a disk and make 6 small cut around the disk, just like in the video. Stick the pecan on top and there you go. A pumpkin bread roll ready for the second and final rise. Final step, let rest for another 1 hour before baking. Last but not the least, ENJOY and don’t forget to share an make your friends beg for more 🙂
- 1 teaspoon Active Dry Yeast
- 1/4 cup warm Milk (110F)
- 2 tablespoon + 1/2 teaspoon Granulated Sugar (divided: 1/2 tsp for the yeast, the rest for flour mixture)
- 1 large Egg – room temperature
- 2 tablespoon Honey
- 1 tablespoon flavorless Oil
- 4 tablespoon Pumpkin Puree
- 1/2 teaspoon Salt
- 1 1/4 cups All-Purpose Flour
For the Egg Wash:
- 1 Egg – beaten
- 1 teaspoon Milk – you can use powdered milk diluted in water
- Activate Yeast: In the bowl of an electric stand mixer whisk together yeast with water and 1/2 tsp of the granulated sugar. Rest 10 minutes until mixture is foamy.
- Add Wet Ingredients: Set mixer with paddle attachment and mix in remaining sugar (2 tbsp), milk, egg, oil, honey and pumpkin puree.
- Add Dry Ingredients: Add salt, 1 cup of flour and mix on low-speed until combined, then switch to a hook attachment. Set mixer on low-speed and slowly add pumpkin puree and remaining 1/4 cup flour. Allow mixture to knead on medium-low speed until smooth and elastic, adding more flour as needed, about 8 minutes. If the dough is too sticky add 1 tbsp at a time (but not more than 1/4 cup) until the dough starts to form, dough should be slightly sticky and not too dry. If too much flour is added rolls will be dense and heavy. A good measure of correct texture is a clean mixing bowl.
- Alternatively, you can make this without a mixer. Simply mix ingredients in a large bowl and transfer into a floured surface to knead.
- First Rest Period, 30 Minutes: Remove the dough and form into a ball. Transfer into a greased bowl and cover bowl with plastic wrap or warm towel and allow to rest for 30 minutes.
- Shape: Lightly push the dough down with the heel of the palm of your hands to knockout the air. Divide dough into 4 or 6 pieces. Make a ball out of each piece, and flatten each piece to make a disk about 3-inch diameter (it doesn’t have to be exact). Make 6 small cut around the edges toward the center, but do not cut all the way.
- Second Rest Period, 1 Hour: Arrange in a baking sheet leaving about 2-inch space between each bread. and let sit in a warm area for 1 hour.
- Preheat oven to 350F during last 10 minutes of dough rising.
- To help the dough rise better, I put it inside the oven which I pre-heated to 110F. Once it reached the 110F, I stopped/canceled it (my oven minimum is 170F) DO NOT forget to stop it, you only want the oven to warm up for the dough to rise, you do not want to dough to be baked. Some oven has a proofing setting, mine doesn’t, so this is my trick.
- Egg Wash: Gently brush top of loaf with egg wash by combining 1 tsp of milk/water and 1 beaten egg. Stick 1 piece of pecan on top for the stem of the pumpkin.
- Bake: Bake in pre-heated 350F oven until top is golden brown, about 20 – 25 minutes or until top turned brown. Serve warm, reheat before serving as necessary.
Makes 4 – 6 rolls
Other Fall Favorites:
- Pumpkin & Raisins Buttermilk Biscuit
- Pumpkin Cornmeal Mini Muffins
- Pumpkin Soda Bread
- Pumpkin Banana Smoothie
- Pumpkin Pie Pancake
- Pumpkin Blueberry Muffin
- Pumpkin Bread
- Pumpkin Pie Oatmeal
- Honey Pumpkin Bread Rolls
- 10 Fall Favorite Recipes
- 1 Ingredient Pumpkin Puree
- Chile Lime Pumpkin Seed
- Pumpkin Cream Cheese Swirl Bread
- Pumpkin Cornbread Muffin
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