Try a Thanksgiving meal showstopper with pumpkin-shaped yeast rolls

9/29/2021

Pumpkin-shaped yeast rolls to highlight the Thanksgiving Day table.

Pumpkins of all shapes and sizes are perfect for front porch decorations.

Last year, the holiday season was overshadowed by all things Covid leaving many of us longing for gatherings with family and friends. This year, with the aid of vaccines and a clearer understanding of how the virus spreads, we're able to reach out and touch our loved ones once again and appreciate the little things in life.

One of those little things is pumpkin-shaped yeast rolls. It's good to try new recipes. These dinner rolls will create a little whimsy and magic at the dinner table. Even more exciting is the extra effort behind this little project is incredibly easy. The only drawback is a little time waiting for the dough to proof. No big deal. If you're ready to try it, I've got the recipe complete with tips and a video.

The dough prior to the rise.

The dough doubles in size.

Dough balls rest for 30 minutes.

In the oven little pumpkins go.

Direction and Ingredients needed for Pumpkin-shaped yeast rolls.
Two packages of yeast
Two cups warm water
One Tbs. of sugar
Mix and let sit for 10 minutes
Add to the following:
½ cup sugar
Two tsp. salt
¼ cup of extra light EVOO
1 egg (beaten) and at room temperature
Five to six cups of all-purpose flour
Four cinnamon sticks cut in thirds. If making smaller dinner rolls, you'll need eight cinnamon sticks.

A one minute video on how to wrap the dough balls with kitchen twine to create pumpkin-shaped yeast rolls.

After the yeast has dissolved, add to other ingredients. Start with four cups of flour. On medium speed, mix until smooth. Side note: I used a Cuisinart Prep 11 Plus Food Process with a dough setting. I've had this machine for close to 20 years and have never used it for bread. There's always a first time. At this point, add another cup of flour and mix. The idea is to have a stiff dough. If you need to add more flour, do so at this time.

Once the dough is a good consistency, begin to knead it on a surface that’s been floured. Knead the dough for approximately six to seven minutes. The dough should be pliable, flexible.

Next, add the dough to a large bowl that’s been greased. Place the dough ball in the bowl and flip it one time so the entire dough has some grease on it. Cover the dough and place in a warm place. It may take an hour or less to proof. Check it after 30 minutes. After the dough has doubled in size, punch down the dough. Begin dividing the dough into 12 round balls. If you want smaller dinner rolls, cut into 18 - 24 rolls.

After forming the dough balls, set on a baking sheet lined with parchment paper. Cover and let it rest for 30 minutes. Now, it’s time to wrap twine around each ball. Cut 12 – 32 inch strings from the kitchen twine (adjustment to the length of the twine is needed if making smaller dinner rolls). Each ball will be wrapped like a present and rotated until the ball is cut into eight pieces, like a pie. Be sure and pull the string tight enough to make small indentions in the ball.

Next, brush each pumpkin with egg whites for browning with a little shine. Bake in the oven at 350 degrees for 20 minutes. The pumpkin rolls should brown. After taking the rolls out of the oven, cut the strings off each roll. After the string is off, add the cinnamon sticks to each pumpkin roll.