Pumpkin Honey Dinner Rolls
These pumpkin honey dinner rolls are soft, lightly sweet, and shaped like tiny pumpkins for the autumn table. Pumpkin purée gives the crumb its warm golden color, while honey adds a gentle sweetness that works just as well beside a savory dinner as it does with butter the next morning.
The shaping is simpler than it looks. Six shallow cuts around each round of dough create the pumpkin’s ridges as the rolls expand in the oven, and a small piece of pecan becomes the stem.
It may also be the easiest—and probably the most adorable—way to shape pumpkin bread. There is no kitchen twine to measure and tie around twelve individual rolls, no string slipping out of place as the dough expands, and nothing to cut away before the bread reaches the table.
How to shape the rolls
Weighing the finished dough before dividing it is the easiest way to make twelve evenly sized rolls. Shape each portion into a smooth, taut ball, then leave enough space between the rolls for them to proof without pressing tightly against one another.
Once the rolls feel puffy and light, use clean kitchen scissors or a sharp knife to make six evenly spaced cuts around the edge of each ball. Keep the center intact and make a small indentation there for the pecan stem. The cuts should define the shape without slicing the roll into separate sections.
Cadre Nomade recipe
Pumpkin Honey Dinner Rolls
Soft pumpkin and honey rolls shaped like tiny pumpkins and finished with pecan stems.
Ingredients
For the dough
- 150 g warm water
- 7 g instant yeast
- 120 g pumpkin purée
- 1 large egg, about 50 g
- 70 g honey
- 455 g all-purpose flour
- 2 tsp fine salt, about 8 g
- 55 g unsalted butter, softened
For finishing
- 1 egg, for the egg wash
- 12 pecan pieces
Method
- Combine the warm water and instant yeast in a large mixing bowl.
- Add the pumpkin purée, egg, and honey. Mix until evenly combined.
- Add the flour and salt. Mix until a rough dough forms.
- Knead for 5 minutes, then cover the dough and let it rest for 10 minutes. Knead again for 5 minutes to begin developing the gluten.
- Add the softened butter gradually, kneading until each addition is absorbed before adding the next. Continue kneading for 8 to 10 minutes, until the dough is smooth, elastic, and stretchy.
- Cover the bowl and let the dough rise until nearly doubled in volume. The exact time will vary with the temperature of the room.
- Weigh the entire batch of dough and divide the weight by 12. Use a scale to portion the dough evenly.
- Shape each portion into a smooth ball. Arrange the balls in a greased baking dish, leaving space between them. Cover and proof for about 30 minutes, until puffy and light but not so delicate that they feel fragile.
- Heat the oven to 375°F (190°C).
- Using clean kitchen scissors or a sharp knife, make 6 evenly spaced cuts around the edge of each roll, leaving the center intact. Press a small indentation into the center with your fingertip.
- Blend the egg with a hand blender until completely smooth. Pour it into a food-safe sprayer and lightly, evenly spray the rolls.
- Press 1 pecan piece into the center of each roll to form the stem.
- Bake at 375°F (190°C) for 20 minutes.
- Increase the oven temperature to 425°F (220°C) and bake for about 4 minutes more, until deeply golden. Watch closely, as ovens vary.
- Let the rolls cool slightly before serving.
Start the Thanksgiving table now
Because the rolls can be baked and frozen, they are an easy part of the Thanksgiving table to prepare ahead. Cool them completely before freezing. Just before serving, place them on a sheet pan, mist them lightly with water, and warm them at 375°F (190°C) for about 8 minutes, until soft and fragrant again. From the oven, they can go directly to the table.
Serving the rolls
Serve the rolls warm, while the centers are still tender and the honeyed crust is at its best. Their subtle pumpkin flavor makes them a natural companion to autumn soups, roasted vegetables, and holiday dinners.
