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Easy Pumpkin Bread Rolls

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.

pumpkin bread rolls filled with prosciutto and arugula more pumpkin shaped rolls in the background

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 1,2,3,4).

step by step photos on how to make pumpkin bread rolls

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 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)

pumpkin bread rolls step by step photos

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 15,16,17).

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.

Pumpkin bread rolls sitting on a wooden surface (the rolls are pumpkin shaped)

If you’ve tried these pumpkin bread rolls or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

5 from 5 votes
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Pumpkin Bread Rolls
Prep Time
2 hr
Cook Time
35 mins
Total Time
2 hr 35 mins
 
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).
Course: Appetizer, lunch
Cuisine: Italian
Servings: 8 rolls
Calories: 256 kcal
Author: Emily Kemp
Ingredients
  • 3 cups (1.4 lbs/650g) raw pumpkin makes 350g (1 1/2 cups) pumpkin puree
  • 4 cups (17.6 oz/500g) type 0 flour* plus extra for dusting
  • 1 tbsp (10g) fast action dry yeast
  • 3 tbsp warm water
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1 1/2 tbsp olive oil
  • Kitchen string
Instructions
  1. 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.

  2. 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.
  3. 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.

  4. Tip it out onto a lightly floured work surface and knead the dough for 10 minutes (sprinkle the surface with more flour as needed).
  5. 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.
  6. 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.

  7. 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.
  8. 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.

Recipe Notes

Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.

  • Type 0 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

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16 Comments

  • Reply
    James | Thyme to Mango
    October 13, 2017 at 7:02 am

    These are the best looking rolls ever! Once you’ve had these, all other rolls just seem dull by comparison, lol!

  • Reply
    Tricia @ Saving room for dessert
    October 8, 2017 at 3:31 pm

    I cannot believe how incredibly beautiful these are! Absolutely brilliant 🙂

  • Reply
    Marlee
    October 7, 2017 at 4:53 am

    I love how you made the rolls look like little pumpkins! I love the step by step tutorial so I know exactly how to recreate this! Well done!

  • Reply
    Ginny
    October 2, 2017 at 2:36 am

    These are absolutely beautiful and vegan! I am pinning and making. Thanks so much!!!

  • Reply
    Lisa
    October 1, 2017 at 8:58 pm

    These are pretty much the cutest bread rolls I think I’ve ever seen! So easy and brilliant – I love it!

  • Reply
    Debi at Life Currents
    October 1, 2017 at 7:37 pm

    Oh my gosh these are amazing. So cute and so easy to make that impressive shape! I love them! I’ll be forwarding this recipe to my husband – he’s the bread baker in the family!

  • Reply
    Jeni @ Biscuits & Booze
    October 1, 2017 at 7:15 pm

    These. Are. Gorgoeus! And you truly make it look so easy. I just have to try these!

  • Reply
    sue | theviewfromgreatisland
    October 1, 2017 at 6:59 pm

    These are amazing!

  • Reply
    Jacqueline Meldrum
    October 1, 2017 at 5:19 pm

    Those are the prettiest rolls I have ever seen. Those would really perk up lunchtime. Shared!

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