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    Home » Recipes » Antipasti and Light Bites

    Easy Pumpkin Bread Rolls

    Published: Oct 1, 2017, Last updated: Sep 28, 2021 by Emily This post may contain affiliate links.

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    Recipe Print

    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.

    Jump to:
    • How to make pumpkin bread rolls (step by step)
    • How to make pumpkin shaped bread
    • 📖 Full Recipe

    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).

    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 - 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 US on FACEBOOK, INSTAGRAM and PINTEREST or sign up to our NEWSLETTER to see more of our delicious food

    📖 Full Recipe

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
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    A close up of a bread roll shaped like a pumpkin
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    5 from 6 votes

    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).
    Course bread
    Cuisine Italian
    Prep Time 2 hours
    Cook Time 35 minutes
    Total Time 2 hours 35 minutes
    Servings 8 rolls
    Calories 256kcal
    Author Emily Kemp

    Ingredients

    • 3 cups (1.4 lbs/650g) raw pumpkin makes 350g (1 ½ cups) pumpkin puree
    • 4 cups (17.6 oz/500g) type 0 flour* plus extra for dusting
    • 1 tablespoon (10g) fast action dry yeast
    • 3 tablespoon warm water
    • 1 tablespoon dried oregano
    • 1 teaspoon salt
    • 1 ½ 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 teaspoon 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 tablespoon 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

    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

    Nutrition

    Calories: 256kcal
    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.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

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    Reader Interactions

    Comments

    1. Larry Sclafani

      December 03, 2020 at 11:14 am

      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

      Reply
      • Inside the rustic kitchen

        December 03, 2020 at 12:57 pm

        So happy you enjoyed them!

        Reply
    2. Sarah G, Bristol UK

      October 31, 2020 at 4:31 pm

      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!5 stars

      Reply
    3. Sandy

      October 26, 2017 at 11:54 am

      I just froze pumpkin from our garden. I plan to wow our family with these on Thanksgiving! Beautiful

      Reply
      • Inside the rustic kitchen

        October 27, 2017 at 1:35 pm

        Great idea to freeze leftover pumpkin, I hope you enjoy them. Thanks Sandy!

        Reply
    4. 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
      • Inside the rustic kitchen

        October 15, 2017 at 4:24 pm

        Thanks so much James, they are so easy too!

        Reply
    5. Tricia @ Saving room for dessert

      October 08, 2017 at 3:31 pm

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

      Reply
    6. Marlee

      October 07, 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!5 stars

      Reply
    7. Ginny

      October 02, 2017 at 2:36 am

      These are absolutely beautiful and vegan! I am pinning and making. Thanks so much!!!5 stars

      Reply
      • Inside the rustic kitchen

        October 05, 2017 at 6:38 pm

        No problem Ginny, I hope you enjoy making them!

        Reply
    8. Lisa

      October 01, 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!5 stars

      Reply
      • Inside the rustic kitchen

        October 05, 2017 at 6:39 pm

        Thanks Lisa 🙂

        Reply
    9. Debi at Life Currents

      October 01, 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
      • Inside the rustic kitchen

        October 01, 2017 at 7:51 pm

        Thanks so much Debi, that's so kind I hope you like them!

        Reply
    10. Jeni @ Biscuits & Booze

      October 01, 2017 at 7:15 pm

      These. Are. Gorgoeus! And you truly make it look so easy. I just have to try these!5 stars

      Reply
      • Inside the rustic kitchen

        October 01, 2017 at 7:46 pm

        Thanks so much, let me know how you get on!

        Reply
    11. sue | theviewfromgreatisland

      October 01, 2017 at 6:59 pm

      These are amazing!

      Reply
      • Inside the rustic kitchen

        October 01, 2017 at 7:45 pm

        Thank you Sue!

        Reply
    12. Jacqueline Meldrum

      October 01, 2017 at 5:19 pm

      Those are the prettiest rolls I have ever seen. Those would really perk up lunchtime. Shared!5 stars

      Reply
      • Inside the rustic kitchen

        October 01, 2017 at 7:45 pm

        Thanks so much Jacqueline!

        Reply

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