Give your dinner table real Instagram appeal with these adorable pumpkin-shaped bread rolls. Soft and buttery, with a touch of fall spice and a honey butter glaze, they make the perfect accompaniment for all your favourite meals and they’re super easy and fun to make.
The secret to getting that perfect pumpkin shape couldn’t be simpler. All you need to do is shape the dough into ball shapes and make six cuts around the edge using kitchen shears. These will fill out and become rounded as the bread bakes, creating that classic bumpy pumpkin shape we all know and love.
These cute little pumpkins are particularly great for fall and winter, and make a real statement served up for Halloween or Thanksgiving. They’re certain to be a hit with kids and adults alike, so make sure you bake plenty.
1 ¼ oz package
¼ cup plus 2 tbsp
½ cup plus extra for greasing
Pour the milk into a small saucepan and warm over a low heat. Use a thermometer to measure when the temperature is between 110°F to 115°F (43°C to 46°F), then remove from the heat.
Add the milk, yeast and 1 tablespoon of the honey to a small bowl and set aside for around 10 minutes, until the mixture becomes foamy.
In a separate bowl, whisk together the flour, salt, nutmeg, and cinnamon, then set aside.
Add the yeast mixture, 1 cup of the flour mixture, the egg, half of the butter and a further 1 tablespoon of honey to a large mixing bowl and stir well until smooth and fully combined. Add the rest of the flour mixture and continue mixing until the mixture forms a dough.
Turn the dough out onto a clean surface and knead until smooth and elastic.
Grease a medium-sized bowl with butter, place the dough inside and cover with a towel, then leave it to prove for around 1 ½ hours, until it has roughly doubled in size.
Cut the dough into quarters, then cut each quarter into 3 equal parts, so you have 12 pieces of dough.
Smooth the corners underneath each piece of dough, so it forms a smooth, slightly flattened ball shape.
Line a baking sheet with parchment paper and arrange the dough balls on top in rows.
Using a set of kitchen shears, make 6 evenly-spaced incisions of approximately ¼ inch deep around the edge of each dough ball.
Use the handle of a wooden spoon to push a hole through the centre of each dough ball.
Cover with plastic wrap and leave the dough to prove for a further 1 hour, until the dough has puffed out slightly.
Preheat your oven to 350°F (180°C)
Use the wooden spoon handle to remake the holes in the centre of each dough ball.
Use a sharp knife to cut each pecan in half, and place each half in one of the holes, standing vertically.
Transfer the baking sheet to the oven and bake for around 20 minutes, until golden brown.
While the rolls are cooking, add the rest of the butter and honey to a small saucepan, and heat over a low heat, stirring constantly until the butter melts and the mixture is fully combined.
Remove the rolls from the oven and brush with the honey and butter mixture to glaze.