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These pumpkin bread rolls are made with roasted pumpkin puree and oregano. They look so impressive and are perfect for any Fall or Halloween party. (Easy recipe with step by step photos).
Whether these little pumpkin bread rolls are made into delicious sandwiches with prosciutto, pecorino cheese and tomato or dunked into a warm bowl of soup they are incredibly delicious and easy to make, this is definitely something you need to make this Autumn.
How cute are these little rolls?
I love making them and filling them with cured meats and cheese for lunch. The pumpkin gives them a lovely orange colour and sweetness, I also added dried oregano which adds so much flavour to the bread.
The pumpkin shape is so easy to create and they look so impressive when they are done. You can adjust the servings and size very easily. You can opt for making one whole loaf which would make a large pumpkin shape (so cute) just follow the instructions for tying the string around the dough after kneading it.
You can also cut the dough into 6 for large rolls or 10-12 for little bite-sized rolls. Try adding different spices such as red pepper/chilli flakes, fennel seeds or nutmeg.
How to make pumpkin bread rolls (step by step)
First, cut the skin off the pumpkin and chop it into medium-sized cubes. Place them on a baking tray and drizzle with a little olive oil and sprinkle with a pinch of salt, roast it in the oven for 15-20 minutes until soft.
Let the pumpkin cool then transfer to a bowl and blitz with a hand-held blender into a puree, you can also use a food processor for this (photos 1 – 4).
Pin this now to find it later
Pin ItAdd the warm water to the yeast and let it sit for 5 minutes. Add the flour, salt and oregano to a large bowl and stir to combine. Make a well in the centre and add the yeast, pumpkin puree and olive oil. Start to incorporate the flour by mixing it with a metal spoon until a rough dough is formed.
Tip it out onto a lightly floured work surface and knead the dough for 10 minutes (sprinkle the surface with more flour as needed).
Shape the dough into a large ball, it should be smooth and elastic. Cut the dough in half and then cut each half into four and shape into balls. (photos 5 – 12)
How to make pumpkin shaped bread
Take a long piece of kitchen string around (90cm/35.5 inches) and place it over the centre of a ball of dough (photo 13).
Turn it over and cross the string over in the opposite direction to make a cross (photo 14).
Do this another two times, crossing over each quarter section this will create 8 sections in total, tie the string loosely in a knot at the top and cut the strands (photos 15 – 17).
Place the individual rolls on a lined baking tray spaced widely apart and brush each one lightly with olive oil. Cover them with more baking paper and leave them to rise for 1 hour.
Bake the rolls in a hot oven for 15 minutes, remove from the oven and cut the string straight away, leave them to cool completely before cutting in half. Fill them with your favourite sandwich filling (I love pesto, proscuitto, goats cheese, tomato and rocket/arugula) or serve them with soup.
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Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Pumpkin Bread Rolls
Ingredients
- 3 cups (1.4 lbs/650g) raw pumpkin, makes 350g (1 1/2 cups) pumpkin puree
- 4 cups (17.6 oz/500g) Italian 00 flour , plus extra for dusting
- 2 teaspoons (7g) fast action dry yeast
- 3 tablespoon warm water
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 1/2 tablespoon olive oil
- Kitchen string
Instructions
- Cut the skin off the pumpkin and chop it into medium-sized cubes. Place them on a baking tray and drizzle with 1 tsp olive oil and sprinkle with a pinch of salt, roast it in the oven for 15-20 minutes until soft.
- Let the pumpkin cool then transfer to a bowl and blitz with a hand-held blender into a puree, you can also use a food processor for this.
- Add the warm water to the yeast and let it sit for 5 minutes. Add the flour, salt and oregano to a large bowl and stir to combine. Make a well in the centre and add the yeast, pumpkin puree and 1 tbsp olive oil. Start to incorporate the flour by mixing it with a metal spoon until a rough dough is formed.
- Tip it out onto a lightly floured work surface and knead the dough for 10 minutes (sprinkle the surface with more flour as needed).
- Shape the dough into a large ball, it should be smooth and elastic. Cut the dough in half and then cut each half into four and shape into balls.
- Take a long piece of kitchen string around (90cm/35.5 inches) and place it over the centre of a ball of dough. Turn it over and cross the string over in the opposite direction to make a cross then flip the ball of dough back over. Do this another two times, crossing over each quarter section this will create 8 sections in total, tie the string loosely in a knot at the top and cut the strands.
- Place the individual rolls on a lined baking tray spaced widely apart and brush each one lightly with olive oil. Cover them with more baking paper and leave them to rise for 1 hour.
- Preheat the oven to 200°C/400F/ gas mark 6. Bake the rolls in a hot oven for 15 minutes, remove from the oven and cut the string straight away and remove it. Leave them to cool completely before cutting in half. Fill them with your favourite sandwich filling or serve them with soup.
Notes
- Type 00 flour can be replaced with all-purpose flour
- Step by step photos can be found in the recipe post
- Prep time includes 1 hour rising time
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your recipe was so easy to follow and the buns came out successfully and so yummy. these pumpkin dinner rolls are so perfect. They just look like the original pumpkin. Awesome work. Thanks so much!
Larry Sclafani
So happy you enjoyed them!
Fab recipe. Followed everything pretty much as is, but used tinned pumpkin and about 60 grams of wholemeal flour as just ran out of white (added a bit more water to compensate). Also forgot to brush the outside with oil, but they were still lovely… soft and chewy and moreish. The string thing is great if you have the energy, they’ve turned out really well, very cute! I’ll deffo be making these again, with or without the string! Thank you very much!
I just froze pumpkin from our garden. I plan to wow our family with these on Thanksgiving! Beautiful
Great idea to freeze leftover pumpkin, I hope you enjoy them. Thanks Sandy!
These are the best looking rolls ever! Once you’ve had these, all other rolls just seem dull by comparison, lol!
Thanks so much James, they are so easy too!
I cannot believe how incredibly beautiful these are! Absolutely brilliant 🙂
These are amazing!